Umbrian Fries Recipe
Fresh cut fries tossed with truffle oil, parmesan cheese, salt, and garnished with finely chopped parsley.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Finishing & Garnish
Method
Fries
Prep potatoes
Wash and peel the russet potatoes (peeling optional if you prefer skin-on). Cut each potato into 1/3–1/2-inch (8–12 mm) sticks so that fries are uniform in size for even cooking.
Rinse and soak
Place the cut fries in a large bowl and cover with cold water. Rinse the fries by agitating them with your hand, then drain and refill with fresh cold water (about 1 liter). Soak for 30–60 minutes to remove excess surface starch; for best texture soak 45 minutes. For a crisper exterior, add ice to create an ice bath for the last 10 minutes of soaking.
Blanch (first fry)
Drain the soaked fries and dry them thoroughly with kitchen towels or a clean tea towel. In a deep heavy pot or deep fryer, heat vegetable oil to 325°F (163°C). Add a single layer or a small batch of fries—do not overcrowd—and blanch for 4–5 minutes until they are softened but not browned. Remove with a spider or slotted spoon and transfer to a paper towel–lined tray. Let cool for 10–15 minutes.
Crisp (second fry)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden brown and crisp, about 2–3 minutes per batch. Remove and drain on fresh paper towels. Immediately season lightly with 1/2 tsp fine sea salt while hot to help salt adhere.
Finishing & Garnish
Transfer the hot fries to a large mixing bowl. Drizzle the white truffle oil evenly over the fries (start with 2 tablespoons — you can add more sparingly if desired). Toss gently but thoroughly so the oil coats the fries without making them soggy.
While the fries are still warm, add the finely grated Parmesan cheese and toss again so the cheese melts slightly and clings to the fries. Taste and adjust seasoning: sprinkle remaining fine sea salt to taste and add freshly ground black pepper if using.
Transfer fries to a serving platter or bowl. Garnish with the finely chopped fresh parsley sprinkled evenly over the top. Serve immediately so the fries remain hot, crisp, and fragrant with truffle and Parmesan.
Optional: Provide extra grated Parmesan and a small dish of truffle oil at the table for guests who may want additional flavor.