Truffle Fries Recipe
Make Truffle Fries Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Frequently paired with
The best thing to pair and share with TRUFFLE FRIES
Ingredients
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Fries
Truffle Seasoning & Finish
Method
Fries
Prep potatoes
Wash and peel the russet potatoes if desired. Cut each potato into 1/4- to 1/3-inch sticks for shoestring-style fries or 1/2-inch for thicker fries. Place cut fries in a large bowl of cold water and soak for 30 minutes (or up to 2 hours refrigerated) to remove excess starch.
Dry and season
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry to avoid oil splattering. Once dry, toss lightly with 1 teaspoon salt to begin seasoning.
First fry (blanch)
In a large heavy pot or Dutch oven, heat vegetable oil to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato gently sizzles but does not brown. Working in batches, fry the potatoes for 3–4 minutes—until they are soft but not colored. Use a slotted spoon to transfer fries to a wire rack or paper towels to drain. Let rest for 10 minutes.
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes, or until golden brown and crisp. Transfer to a wire rack or paper towels to drain briefly and immediately proceed to tossing with the truffle seasoning so the coating adheres while hot.
Truffle Seasoning & Finish
Make truffle butter/ oil mix
In a small microwave-safe bowl or small saucepan, melt 2 tablespoons unsalted butter. Add 2 tablespoons extra-virgin olive oil and 1 teaspoon truffle oil. Whisk together until combined. The butter plus oils create a glossy coating that carries the truffle flavor evenly.
Toss fries with truffle mixture
Place hot fries in a large mixing bowl. Drizzle the warm truffle-butter/olive oil mixture evenly over the fries. Toss gently but thoroughly so each fry is lightly coated. The heat from the fries will help the truffle aroma infuse.
Add finishing touches
While fries are still hot, sprinkle 1/4 cup grated Parmesan, 1 tablespoon chopped fresh parsley, and 1 teaspoon freshly ground black pepper over the fries. Toss once more to distribute. Taste and adjust salt if needed. If using shaved fresh truffle or truffle zest, scatter it over the fries immediately before serving for maximum aroma.
Serve
Transfer fries to a serving platter or individual bowls. Serve immediately so they remain crisp. Offer extra truffle oil, grated Parmesan, and dipping sauces (aioli or ketchup) on the side if desired.