Truffle Fries Recipe
Make Truffle Fries Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Truffle Finish
Method
Fries
Soak
Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes (ideally 1 hour) to remove excess starch and crisp the fries. For best results, refrigerate while soaking.
Blanch in oil (first fry)
Drain and thoroughly dry the potatoes with clean kitchen towels or paper towels. Heat 3 to 4 cups oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches without browning for 3 to 4 minutes until tender but still pale. Use a slotted spoon to transfer fries to a wire rack or paper towels and let cool. Increase oil temperature to 375°F (190°C) after all batches are blanched.
Crisp (second fry)
When oil reaches 375°F (190°C), fry the blanched fries in batches for 2 to 3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle with a little kosher salt while hot (this is separate from the final finishing salt).
Truffle Finish
Make truffle butter and oil mixture
In a small saucepan or skillet over low heat, melt the unsalted butter with the extra-virgin olive oil and minced garlic until fragrant, about 1 minute. Remove from heat — do not let garlic brown. Stir in the white truffle oil and allow the mixture to cool slightly so it remains aromatic but not smoking.
Toss fries with truffle mixture
Place the hot, drained fries in a large bowl. Pour the warm (not hot) truffle-butter-oil mixture over the fries, and gently toss to coat evenly so the fries absorb the aroma. Be careful not to add too much truffle oil; it is very potent.
Finish and season
While still warm, sprinkle the grated Parmesan, finely chopped parsley, freshly ground black pepper, and flaky sea salt over the fries. Toss gently to distribute. Taste and adjust seasoning with additional salt or a few drops more truffle oil only if needed.
Serve
Transfer fries to a serving platter and serve immediately while hot and crisp. Optionally serve with aioli or garlic mayo on the side.