Truffle Fries Recipe

Prep potatoes

Wash and peel (optional) russet potatoes. Cut into 1/4–1/3-inch (6–8 mm) sticks for classic fries. Place cut fries in a large bowl of cold water and let soak for at least 30 minutes and up to 2 hours to remove excess starch.

Par-cook (first blanch)

Drain the soaked fries and pat thoroughly dry with kitchen towels — moisture causes oil splatter. In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (160°C). If you don't have a thermometer, steady medium heat will suffice but monitor carefully. Fry potatoes in batches (do not overcrowd) for 4–5 minutes until tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let fries cool and rest 10–20 minutes.

Dust and rest

When fries are cool enough to handle, toss each batch lightly with cornstarch (about 1/2 teaspoon per handful) to promote extra crispness. Arrange on a tray and allow to dry for 10 minutes.

Crisp fry (second fry)

Increase oil temperature to 375–385°F (190–195°C). Fry the par-cooked, dusted fries in batches for 2–3 minutes or until golden brown and crisp. Remove and drain briefly on a wire rack or paper towels.

Season and finish

While fries are still hot, immediately toss them in a large bowl with 2 teaspoons fine sea salt and 1/2 teaspoon freshly ground black pepper (adjust to taste). Sprinkle grated Parmesan over the hot fries so it melts slightly. Drizzle truffle oil evenly over the fries (start with 2 tablespoons and add more sparingly if desired). Toss gently to coat. Sprinkle chopped parsley and an additional light pinch of salt if needed. Serve hot.

Combine 1/2 cup mayonnaise, grated/minced garlic, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon extra virgin olive oil, 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper in a small bowl. Whisk until smooth and emulsified. Taste and adjust seasoning — add a little more lemon for acidity or a touch more salt if needed. Chill in the refrigerator for at least 10 minutes to let flavors meld. Serve alongside truffle fries.