Restaurants›The Bourbon Bar at 501 Prime›Truffle Fries Recipe

Truffle Fries Recipe

Inspired by The Bourbon Bar at 501 Prime
Time1h
Serves2

Make Truffle Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Truffle Fries

Truffle Seasoning & Finish

Method

Truffle Fries

1

Prepare potatoes

Wash and scrub the potatoes well. Leave the skin on for texture. Cut each potato into 1/4- to 1/3-inch thick sticks (matchstick style). Rinse the cut fries under cold water until the water runs clear to remove excess starch.

2

Soak and dry

Place the rinsed fries in a bowl of cold water and soak for 20–30 minutes (or refrigerate up to 2 hours) to firm and remove more starch. Drain and spread the fries on clean kitchen towels or paper towels. Pat completely dry to avoid hot oil splatter.

3

Heat oil

Pour oil into a deep heavy-bottomed pot or deep fryer, filling to about one-third full. Attach a thermometer and heat oil to 325°F (163°C) for the first blanch. If using metric-only, heat to ~160–165°C.

4

First fry (blanch)

Working in batches so you don't overcrowd the pot, fry the dried potato sticks for 3–4 minutes until they are cooked through but not browned. Use a slotted spoon or spider to remove them and transfer to a wire rack or paper towel-lined sheet. Let cool for 10 minutes.

5

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Return fries to the hot oil in batches and fry for 2–3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately sprinkle with kosher salt (about 1 tsp total) while hot so it adheres.

Truffle Seasoning & Finish

6

Prepare truffle butter

In a small saucepan over low heat, melt the unsalted butter gently until just liquid. Remove from heat and whisk in the extra-virgin olive oil and truffle oil. Taste and add a tiny drop more truffle oil only if a stronger aroma is desired (truffle oil is potent).

7

Toss fries with truffle mixture

Place the hot drained fries in a large bowl. Pour the warm truffle-butter mixture evenly over the fries and toss gently but thoroughly so each fry is lightly coated.

8

Add finishing touches

While fries are still warm, sprinkle the grated Parmesan, chopped parsley, and freshly ground black pepper over them. Toss once more to distribute. Finish with a light sprinkle of flaky sea salt to taste for crunch and balance.

9

Serve

Transfer fries to a serving platter or individual baskets. Serve immediately while hot and crisp. Optional: offer aioli, garlic mayo, or ketchup on the side for dipping.