Parmesan Truffle Fries Recipe

Prep potatoes

Wash and peel the potatoes if desired (peeling optional). Cut each potato into 1/3- to 1/2-inch thick sticks for classic fries. Try to keep size uniform for even cooking.

Rinse the cut potatoes under cold water until the water runs clear to remove surface starch. Then place the fries in a large bowl of cold water and let sit for at least 30 minutes, up to 2 hours in the refrigerator. This yields crisper fries.

After soaking, drain the potatoes and spread on clean kitchen towels or paper towels. Pat very dry. Transfer the dried fries to a large bowl and toss with cornstarch to lightly coat; this helps create a crispy exterior.

Heat the oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently and rises to the surface. Fry the potatoes in batches (do not overcrowd) for about 4–5 minutes per batch until they are pale, soft, and cooked through but not browned. Remove to a paper-towel-lined tray and let drain and cool for 5–10 minutes.

Raise the oil temperature to 375°F (190°C). Return the par-cooked fries in batches and fry for an additional 2–4 minutes until golden-brown and crisp. Transfer to a wire rack or paper towel-lined tray to drain. Immediately sprinkle with fine sea salt and freshly ground black pepper while hot.

While the fries are finishing, melt the unsalted butter with the extra-virgin olive oil in a small skillet over low heat just until the butter is melted and foamy. Remove from heat and stir in the truffle oil and garlic powder. Allow the mixture to cool slightly for 1 minute so the truffle aroma remains vibrant but doesn’t burn when combined with fries.

Place the hot fries in a large bowl. Immediately drizzle the warm truffle-butter mixture over the fries and toss gently but thoroughly to coat every fry. You may not need the entire butter mixture for a light coating—start with most, reserve a little to adjust.

Add the freshly grated Parmesan and optional Pecorino Romano to the coated fries and toss gently so the cheese melts slightly from the residual heat and adheres to the fries.

Taste and adjust seasoning: sprinkle flaky sea salt if needed and add the chopped parsley. Toss once more to distribute the garnish evenly. Serve immediately so fries remain crisp and the truffle aroma is most pronounced.

Make a simple garlic aioli by stirring together the aioli or mayonnaise with lemon juice and minced garlic. Taste and adjust acidity or garlic to preference. Serve alongside the fries for dipping.