Truffle Fries Recipe

Prepare potatoes

Wash and peel (optional) the russet potatoes. Cut into uniform batonnet fries about 8–10 mm (1/3–3/8 in) thick. Rinse cut fries under cold water until water runs clear to remove surface starch.

Soak the rinsed fries in a large bowl of cold water for at least 30 minutes, or up to 2 hours in the refrigerator. This removes excess starch and helps make fries crisp.

Drain the potatoes and lay them in a single layer on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to splatter and reduce crispness.

Lightly coat with cornstarch

Place the dried fries in a large bowl, sprinkle 2 tablespoons cornstarch and 1 teaspoon of the fine sea salt over them, then toss gently to coat evenly. The cornstarch creates a crisper crust.

First fry (blanch)

Heat the neutral frying oil in a deep pot or heavy-bottomed pan to 325°F (160°C). Fry the potatoes in batches — do not overcrowd — for 4–5 minutes per batch until they are cooked through but pale and soft (not browned). Use a slotted spoon to transfer to a wire rack or paper towel-lined sheet to drain and cool. Let cool for at least 10 minutes; you can refrigerate for 10–30 minutes to speed cooling.

Second fry (crisp)

Increase oil temperature to 375–390°F (190–199°C). Fry the cooled fries in batches for 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle with remaining 1 teaspoon fine sea salt while still hot so salt adheres.

Prepare truffle butter

While the fries are cooling between or after fries (or in a small saucepan), melt 3 tablespoons unsalted butter gently over low heat. Stir in 2 tablespoons extra-virgin olive oil and 1 tablespoon truffle oil. Remove from heat once combined and slightly cooled. Do not overheat truffle oil — heat will vaporize aroma.

Place the hot fries in a large mixing bowl. Pour the warm (not boiling) truffle-butter and oil mixture over the fries and toss gently to coat evenly. The residual heat will lightly infuse the fries with truffle aroma.

Add 1 cup freshly grated Parmesan, 2 tablespoons chopped parsley, and 1 teaspoon freshly ground black pepper. Toss again to combine so cheese melts slightly onto fries.

If using, sprinkle shaved fresh truffle or truffle zest over the fries for an extra luxurious aroma. Taste and adjust seasoning — add flaky salt to finish if desired and a little lemon zest for brightness if using.

Transfer the truffle fries to a serving platter or divide among plates. Serve immediately while hot and crisp. Offer extra grated Parmesan, flaky salt, and extra truffle oil at the table.