Truffle Fries Recipe

prepare potatoes

Wash and peel the potatoes if you prefer (skin-on is fine). Cut into 1/4- to 3/8-inch matchstick fries for even cooking. Rinse the cut potatoes thoroughly under cold water until the water runs clear to remove excess starch.

dry and coat

Spread the rinsed fries on a clean kitchen towel or paper towels and dry thoroughly. Transfer to a large bowl; sprinkle the cornstarch over the potatoes and toss to coat evenly. This helps create a crisp exterior.

season and toss with tallow

Add the melted tallow, sea salt and black pepper to the potatoes and toss well so each fry is lightly coated. If your tallow is solid at room temperature, gently warm until liquid but not hot.

roast fries

Preheat oven to 230°C (450°F). Arrange fries in a single layer on a rimmed baking sheet lined with parchment paper or a silicone mat, leaving space for air circulation (use two pans if needed). Roast for 20–30 minutes, turning once halfway through, until golden brown and crisp. Thicker fries may need the full time; watch closely to avoid burning.

alternative: pan-fry or deep-fry

For a crisper, more traditional finish, heat 2–3 cups neutral oil or additional tallow in a deep pot to 180°C (350°F) and fry in small batches for 3–4 minutes until golden. Drain on a wire rack over a sheet pan and immediately season with a pinch of salt. Use oven-roasting directions above if frying is not preferred.

While fries roast, make the aioli: in a small bowl whisk together mayonnaise, grated garlic, lemon juice, olive oil, salt, and black pepper until smooth. Taste and adjust acidity or salt. Cover and refrigerate until ready to serve. Allow at least 10 minutes for garlic to infuse.

dress and garnish

When fries are hot and crisp, transfer them to a large bowl or serving platter. Immediately drizzle the truffle oil evenly over the fries (start with 1 tsp, toss, then add remaining to taste), sprinkle chopped parsley, grated Parmesan, lemon zest, and finish with coarse flaky sea salt. Toss gently so the cheese and herbs cling to the fries without making them soggy.

serve

Serve the truffle fries hot with lemon garlic aioli on the side for dipping. Recommend plating for 2–3 people as a small plate/shareable appetizer.