Truffle Fries Recipe
Truffle oil, parmesan, and taps aioli.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Parmesan & Garnish
Taps Aioli
Method
Fries
Prep potatoes
Wash and peel the russet potatoes if you prefer (skins on optional). Cut each potato into 1/4–1/3-inch thick sticks for classic fry shape. Place cut fries into a large bowl of cold water and let soak for 30 minutes to 1 hour to remove excess starch.
Par-cook (optional blanch)
Drain the soaked potatoes and rinse under cold water. Pat completely dry with a clean kitchen towel or paper towels. Toss the dried fries with 2 tablespoons cornstarch until evenly coated—this creates a crisp exterior. Spread fries on a baking sheet in a single layer and refrigerate for 15 minutes (helps the coating set).
Fry in batches
Heat about 1 cup neutral oil in a heavy pot or deep fryer to 325°F (163°C). Fry the fries in small batches for 3–4 minutes until just tender but not colored. Remove with a spider/skimmer and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden brown and crisp. Drain on a clean paper towel-lined tray.
Season and finish
While the fries are still hot, immediately toss them in a large bowl with 1/2–1 tablespoon truffle oil (start with 1/2 tbsp and add up to 1.5 tbsp to taste), 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust truffle oil and salt as desired. Transfer to a serving platter.
Parmesan & Garnish
While the fries are hot and freshly tossed with truffle oil, sprinkle 3 tablespoons grated Parmigiano-Reggiano evenly over the fries so it melts slightly and adheres. Scatter 2 teaspoons finely chopped fresh parsley on top and finish with 1/2 teaspoon fine sea salt (or to taste) for a bright finishing salt. Serve immediately alongside the aioli.
Taps Aioli
Make aioli
In a small bowl, combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon truffle oil, 1/4 teaspoon Worcestershire sauce, and 1/4 teaspoon hot sauce (optional). Whisk until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper, taste and adjust acidity or truffle oil as desired. Chill at least 10 minutes to let flavors meld.
Serve
Spoon the taps aioli into a small dipping bowl and place next to the hot truffle fries. Encourage dipping or drizzling sparingly so the aioli complements rather than overpowers the truffle flavor.