Parmesan Truffle Fries Recipe

Prep potatoes

Wash and peel the potatoes (peel optional). Cut each potato into 1/4- to 3/8-inch sticks for classic fries. Rinse the cut fries under cold running water until the water runs mostly clear to remove excess starch.

Soak

Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours in the refrigerator. This firms the potatoes and removes more starch for crispier results.

Dry thoroughly

Drain the soaked fries and spread them on clean kitchen towels or paper towels. Pat completely dry. Any surface moisture will cause oil splatter and reduce crispness.

First fry (blanch)

Heat 3 cups of oil in a heavy-bottomed pot or a deep fryer to 320°F (160°C). If you don't have a thermometer, heat oil over medium until it registers around 320°F. Fry the potatoes in batches (do not overcrowd) for 4–5 minutes per batch, until they are cooked through but pale and limp — not browned. Use a slotted spoon to transfer fries to a wire rack set over a baking sheet lined with paper towels to drain.

Rest

Allow the blanched fries to rest for at least 10 minutes; they can be kept at room temperature while you finish blanching all batches.

Second fry (crisp)

Raise the oil temperature to 375–400°F (190–205°C). Fry the blanched fries in batches again for 2–4 minutes, until golden brown and crisp. Drain on a wire rack and immediately while still hot sprinkle with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper to season the fries evenly.

Melt butter and infuse

In a small saucepan over low heat, melt 2 tablespoons unsalted butter with 1.5 tablespoons extra-virgin olive oil. Add the minced garlic and cook gently for 30–40 seconds until fragrant but not browned.

Add truffle and seasoning

Remove the pan from heat and stir in 1 teaspoon truffle oil, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon lemon zest. Let the warm fat sit for a minute to marry the flavors.

Combine with cheese and herbs

Place the hot fries in a large mixing bowl. Pour the warm butter-olive oil-truffle mixture over the fries and toss gently to coat evenly. Immediately add 3 tablespoons freshly grated Parmesan and 1 tablespoon chopped parsley, and toss again so the cheese sticks to the hot fries.

Transfer the truffle-Parmesan fries to a serving platter. Taste and adjust seasoning with additional salt or pepper if needed. If desired, finish with an extra 2 tablespoons grated Parmesan and a light drizzle or spray of additional truffle oil (or a few shavings/microplaned truffle) for an intensified aroma.

Serve immediately while hot and crisp. Provide ketchup, aioli, or garlic mayo on the side if desired.