Truffle Fries Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4- to 1/2-inch sticks for classic fries. Place cut potatoes in 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. Pat thoroughly dry with clean kitchen towels or paper towels.

Dust with cornstarch

Place the dried potato sticks in a large bowl. Sprinkle 2 tablespoons cornstarch evenly over the fries and toss gently until lightly coated — this yields a crisper exterior.

First fry (blanch)

Heat 3 cups of oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Fry potatoes in small batches for 3–4 minutes until softened but not browned. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray. Let cool 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the cooled potatoes in batches for 2–3 minutes until golden and crisp. Transfer to a wire rack or paper towels to drain. Immediately season with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper while still hot so the seasoning adheres.

Place hot fries in a large mixing bowl. Drizzle 2 teaspoons extra-virgin truffle oil evenly over the fries and toss gently to coat. Sprinkle 1 teaspoon garlic powder, 3 tablespoons finely chopped house herb mix, and 1 cup freshly grated Parmesan over the fries. Toss gently with tongs until evenly distributed — be careful not to overmix or the cheese will clump. Taste and adjust seasoning; add a little more salt or truffle oil to taste (truffle oil is potent — add sparingly).

Transfer fries to a serving basket or plate. Serve immediately with a side of mushroom aioli.

Cook mushrooms

Thinly slice mushrooms. Heat 1 teaspoon olive oil in a small skillet over medium heat. Add mushrooms and a pinch of salt, sauté until they release their liquid and it evaporates and the mushrooms are lightly browned, about 4–6 minutes. Remove from heat and let cool to room temperature.

Blend aioli

In a small bowl or mini food processor, combine 1 cup mayonnaise, the cooled sautéed mushrooms, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Pulse or whisk until the mushrooms are incorporated and the mixture is smooth to slightly chunky, depending on preference. Taste and adjust seasoning or lemon to brighten if needed.

Refrigerate the aioli for at least 15 minutes to meld flavors (can be served immediately if short on time). Serve alongside the truffle fries.