Truffle Fries Recipe

Time1h 10m

Serves3

Make Truffle Fries Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prep Potatoes
Wash and optionally peel the russet potatoes. Cut into 1/4-inch to 3/8-inch thick matchsticks for classic fries. Place cut fries into a large bowl of cold water and agitate to remove surface starch. Let soak at least 30 minutes, or up to 2 hours in the refrigerator.
2
Dry Thoroughly
Drain the soaked potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to spatter and prevent crisping.
3
First Fry (Blanch)
Heat 3 cups of 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 but does not brown. Fry potatoes in small batches (about a handful) for 3–4 minutes until cooked through but pale and limp. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10 minutes.
4
Second Fry (Crisp)
Increase oil temperature to 375–380°F (190–193°C). Fry the blanched potatoes in batches for 2–3 minutes, or until golden-brown and crisp. Remove and drain on a wire rack or paper towels. Immediately sprinkle with 1 tsp fine sea salt while still hot.

5
Prepare Truffle Butter
While fries are frying (during the second fry step), melt 2 tbsp unsalted butter gently in a small saucepan or microwave until just melted. Stir in 1 tsp truffle oil and 1 tsp freshly ground black pepper until combined. If using truffle zest or shaved truffle, fold it into the butter mixture now.
6
Toss Fries
Place the hot, drained fries into a large bowl. Pour the melted truffle butter mixture over the fries and toss gently and quickly to coat evenly. Add grated Parmesan (about 1 cup) and chopped parsley, and toss again until the cheese begins to adhere to the warm fries. Taste and adjust salt if needed (the Parmesan adds salt).
7
Serve
Transfer fries to a serving basket or platter. Finish with an extra light drizzle of truffle oil (optional — about 1/4–1/2 tsp) if you want a stronger truffle aroma, and a final sprinkle of Parmesan and parsley. Serve immediately while hot and crisp.