Garlic Truffle Fries Recipe
Make Garlic Truffle Fries Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Truffle-Garlic Seasoning & Finish
Method
Fries
- 1
Prepare potatoes
Wash and scrub potatoes well. Leave skins on for texture or peel if preferred. Cut potatoes into evenly sized sticks, about 1/3 to 1/2-inch thick. Place cut fries into a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch; this yields crispier fries.
- 2
Dry and coat
Drain the soaked potatoes and rinse under cold water. Lay fries on clean kitchen towels or paper towels and dry thoroughly—moisture will cause oil splatter and soggy fries. Put dried fries into a large bowl, sprinkle cornstarch over them, and toss gently until evenly coated. This thin coating helps create a crisp exterior.
- 3
First fry (blanch)
Heat oil in a heavy pot or deep fryer to 325°F (160°C). Working in batches to avoid crowding, fry the coated potatoes for 4–5 minutes until they are pale and just tender but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towels to drain. Let cool for 10 minutes; you can refrigerate briefly to help them firm up.
- 4
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden-brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately season with 1 tsp of the regular salt and the black pepper while still hot so seasoning adheres.
Truffle-Garlic Seasoning & Finish
- 5
Make garlic-truffle butter
In a small saucepan over low heat, melt the unsalted butter with the extra-virgin olive oil. Add the finely minced garlic and gently cook for 45–60 seconds until fragrant but not browned (browned garlic becomes bitter). Remove from heat and let cool 30 seconds, then stir in the truffle oil.
- 6
Toss fries with seasoning
Place the hot fries in a large bowl. Pour the warm garlic-truffle butter and oil mixture over the fries, tossing gently to coat evenly. Immediately add the grated Parmesan, chopped parsley, and sea salt (or finishing salt). Toss again to combine so cheese sticks to fries. Taste and adjust seasoning—add flaky salt to taste if desired.
- 7
Serve
Transfer fries to a serving platter or individual plates. If desired, finish with an extra light drizzle (about 1/2 tsp) of truffle oil for a stronger aroma and a sprinkle of additional Parmesan and parsley. Serve immediately while hot and crisp.