Truffle Parmesan Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes. Cut into 1/4–1/2-inch sticks for fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak the rinsed fries in a bowl of cold water for 30 minutes (or up to 2 hours) to draw out more starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C) for the first blanch. If you don't have a thermometer, heat until oil is shimmering but not smoking.

Fry the potatoes in batches so they don’t crowd the pot. Blanch for 3–4 minutes per batch until potatoes are soft but not browned. Remove to a wire rack or paper towels to drain and cool. Increase oil temperature to 375°F (190°C).

When oil reaches 375°F, fry the blanched fries in batches again for 2–3 minutes until golden and crisp. Drain on paper towels. Immediately season with 1 tsp salt (adjust to taste) and 1/2 tsp freshly ground black pepper while hot.

Toss the hot fries with 2 tbs olive oil, 1/2 cup grated Parmesan, and 2 tbs chopped parsley so the cheese adheres. Finish with 1 tsp truffle oil — drizzle evenly and toss gently to avoid overpowering flavor.

In a medium bowl, combine 6 oz soft goat cheese and 2 oz softened cream cheese. Use a fork or small whisk to break up and smooth the cheeses together until creamy.

Add 2 tbs sour cream, 1 tbs mayonnaise, 1 tsp lemon juice and 1 tsp minced garlic. Stir until fully incorporated and smooth.

Fold in 1 tsp truffle oil and 2 tbs grated Parmesan. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning or truffle oil (add up to another 1/2 tsp if you want more truffle aroma).

If desired, stir in 1 tbs finely chopped chives for color and mild oniony flavor. Chill the dip for at least 15 minutes to let flavors marry, or serve immediately at room temperature.

Serve the warm Truffle Parmesan Fries alongside the truffle goat cheese dip. For best presentation, garnish fries with additional grated Parmesan and a light drizzle of truffle oil just before serving.