Truffle Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes (peel optional). Cut them into 1/4 - 3/8 inch (6–10 mm) sticks for classic fries. Keep the cut fries submerged in a large bowl of cold water as you work to remove surface starch.

Soak

Once all potatoes are cut, cover them with the listed 8 cups cold water and refrigerate or let sit for at least 30 minutes up to 2 hours. This removes excess starch for crisper fries.

Par-cook (blanch) - stovetop method

Drain the soaked potatoes and rinse under cold water. In a large pot, bring enough water to cover the fries to a simmer and add 1 tbs kosher salt. Add fries and simmer gently for 3–4 minutes until just tender but not falling apart. Drain well and spread on a baking sheet in a single layer to dry and cool for 10–15 minutes. Alternatively, you may blanch in oil at 325°F for 3–4 minutes and drain on paper towels.

Fry to crisp

Heat 2 cups vegetable oil in a heavy-bottomed pot (or deep fryer) to 375°F (190°C). Working in batches so you don't overcrowd, fry the blanched and dried fries for 2–3 minutes until golden and crisp. Use a slotted spoon or spider to remove fries and place on a wire rack or paper towels to drain. Immediately while hot, sprinkle lightly with fine sea salt to taste (use part of the 1 tsp listed).

Toss with truffle oil

Place hot fries in a large bowl. Drizzle the 2 tsp truffle oil evenly over the fries. Toss gently but thoroughly so the hot fries evenly pick up the aroma. Use the full amount or start with 1 tsp and add more to preference — truffle oil is potent.

Season and cheese

While fries are still hot, sprinkle the 1 cup grated Parmesan evenly over them so it melts slightly from the residual heat. Add the remaining sea salt (if needed), the 1 tsp garlic powder (if using), and 1 tsp freshly ground black pepper. Toss gently to combine.

Garnish and serve

Transfer fries to a serving platter or individual bowls. Finish with the 2 tbs finely chopped fresh parsley for color and a final light dusting of extra Parmesan if desired. Serve immediately while hot and crisp.