Truffle Parm Fries Recipe

Prep and soak

Cut potatoes into ultra-thin matchstick fries (2–3 mm thick). Immediately transfer cut fries to a large bowl of cold water and soak for 30 minutes to remove excess starch. After soaking, drain and rinse under cold water until water runs clear, then spread on a clean kitchen towel and pat completely dry.

Parboil and dry

Bring a large pot of water to a gentle boil with 1 tsp kosher salt. Add a tablespoon of cornstarch dissolved in a little cold water to the pot (optional step to help create a crisp exterior). Blanch the dried, thin fries in the simmering water for 2 minutes—do not fully cook. Drain immediately and spread in a single layer on a tray. Refrigerate uncovered or place in a cool area for 15–20 minutes to allow surface moisture to evaporate (this helps final crispness).

Coat lightly

In a large bowl, toss the parboiled fries with 2 tbs cornstarch and 1 tbs all-purpose flour until lightly and evenly coated. Shake off any excess. This thin coating promotes extra crispness when frying.

First fry (blanch fry)

Heat vegetable oil in a deep pot or fryer to 325°F / 160°C. Fry the coated fries in small batches for 2–3 minutes until they begin to look set but not browned. Remove with a slotted spoon to a wire rack or paper towels and let cool for 5 minutes. This step cooks the interior without crisping completely.

Final fry

Increase oil temperature to 375°F / 190°C. Fry the cooled fries in batches for 1–2 minutes or until golden brown and crisp. Drain on a wire rack or paper towels. Immediately while hot, transfer fries to a large mixing bowl.

Season and finish

Drizzle 2 tbs truffle oil evenly over the hot fries and toss gently to coat. Add grated Parmesan, chopped parsley and chives, 1 tsp cracked black pepper, and 1 tsp fine sea salt (adjust to taste). Toss gently but thoroughly so cheese melts slightly into the fries and herbs distribute evenly. Serve immediately with lemon garlic aioli on the side.

In a small bowl, combine 1/2 cup mayonnaise, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1/2 tsp lemon zest, 1 tsp extra-virgin olive oil, 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Whisk until smooth and emulsified. Taste and adjust seasoning or lemon to preference. Chill in refrigerator for at least 10 minutes to let flavors meld before serving alongside fries.