Truffle Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes thoroughly. Leave the skin on for texture. Slice potatoes into 1/4–1/2 inch sticks for classic fries. Rinse the cut fries under cold water until the water runs clear to remove surface starch.

Soak

Place the rinsed fries in a large bowl of cold water and refrigerate or let sit for at least 30 minutes, up to 2 hours. This step improves crispness.

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry—moisture will cause oil to sputter and make fries soggy.

Heat oil

In a heavy-bottomed pot or deep fryer, pour enough oil to give at least 2–3 inches depth (about 3 cups for a medium pot). Heat oil to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently and slowly.

First fry (blanch)

Working in batches to avoid crowding, fry the dried potato sticks at 325°F (160°C) for 4–5 minutes until they are softened and beginning to turn very light golden but not crisp. Remove with a slotted spoon to a wire rack or paper towel-lined baking sheet to drain and cool for 10 minutes.

Heat for second fry

Increase oil temperature to 375°F (190°C). Let the oil come to temperature between batches so the fries crisp properly.

Second fry (crisp)

Fry the par-cooked fries in batches at 375°F (190°C) for 2–4 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towel-lined tray. Immediately season with about 1 tbs kosher salt while hot (reserve remaining salt for tasting).

Melt butter

While the fries are finishing, melt the unsalted butter in a small saucepan over low heat or in the microwave until just melted. Do not brown.

Combine flavorings

In a small bowl, whisk together the melted butter, truffle oil (2 tsp), grated Parmesan, chopped parsley, freshly ground black pepper, and the optional truffle zest or grated truffle if using.

Toss fries

Place the hot, drained fries in a large bowl. Pour the truffle-butter mixture over the fries and gently toss to coat evenly. Taste and adjust seasoning—add the remaining kosher salt a little at a time if needed.

Finish

Transfer truffle fries to a serving platter. If desired, sprinkle a little extra grated Parmesan and a few extra drops of truffle oil for aroma. Garnish with additional chopped parsley.

If serving with garlic aioli, mix the garlic aioli (1/2 cup) with 1 tsp lemon juice and a pinch of salt and pepper to brighten. Serve the dip on the side for dipping.

Serve the truffle fries immediately while hot and crisp for best texture and aroma.