Truffle Fries Recipe

Prep potatoes

Wash and peel the potatoes if desired (peels may be left on). Cut each potato into 1/4"–1/3" thick sticks for classic shoestring fries. Try to keep pieces uniform for even cooking.

Rinse and dry

Place cut fries in a large bowl of cold water and swish to remove surface starch. Drain and repeat until the water runs mostly clear (2–3 rinses). Soak the fries in cold water for 20–30 minutes (or up to 2 hours in the refrigerator) to remove additional starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Toss with cornstarch

Put the dried fries in a large bowl. Sprinkle 2 tablespoons cornstarch and 1 teaspoon salt over the fries. Toss or shake gently to coat evenly; the cornstarch helps achieve an extra-crisp exterior.

Heat oil and first fry (blanch)

Pour 1.5–2 cups oil into a heavy pot or deep skillet (you should have about 1 1/2" depth). Heat oil to 300°F (150°C). If you don't have a thermometer, test with a small piece of potato — it should produce steady small bubbles. Fry the potatoes in small batches (do not overcrowd) for 4–6 minutes until softened but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let the blanched fries rest for 10–15 minutes (or refrigerate up to 30 minutes) while you prepare to finish them.

Second fry (crisp)

Increase oil temperature to 375–400°F (190–200°C). Fry the blanched fries in batches until golden brown and crisp, about 2–4 minutes per batch. Remove and drain on a rack or paper towels. If you used a smaller amount of oil, replenish between batches as needed.

Melt butter

While the fries are still hot, melt 2 tablespoons unsalted butter in a small saucepan or microwave until just liquid. Allow to cool slightly so it is warm, not smoking.

Toss with truffle oil and butter

Place the hot, drained fries in a large bowl. Drizzle the warm melted butter and 1 tablespoon truffle oil evenly over the fries. Gently toss with tongs or a spatula to coat the fries without breaking them.

Add cheese and season

Sprinkle 1 ounce grated Parmesan, 2 teaspoons finely chopped parsley, and 1 teaspoon freshly ground black pepper over the tossed fries. Toss lightly to distribute.

Finish and serve

Taste and finish with flaky sea salt to taste (about 1 teaspoon total). Serve immediately while hot and crisp. Optionally provide extra truffle oil at the table for those who want more aroma.