Truffle Fries Recipe
Make Truffle Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Truffle Seasoning & Finish
Method
Fries
- 1
Prep potatoes
Wash and peel the russet potatoes (peel optional). Cut each potato into 1/4 to 3/8-inch (6–9 mm) sticks for classic fries. Place cut fries in a large bowl of cold water and agitate to release excess starch. Soak for at least 30 minutes, up to 2 hours. This yields crisper fries.
- 2
Dry and blot
Drain the potatoes and lay them on clean kitchen towels or paper towels. Pat thoroughly dry — removing surface moisture is essential to avoid oil splatter and to get crispy fries.
- 3
First (blanch) fry
Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Working in batches to avoid crowding, fry the potatoes for 4–5 minutes until softened and pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10–15 minutes; you can refrigerate briefly to firm them.
- 4
Final fry
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes or until golden brown and crisp. Remove and drain on a rack or paper towels. Immediately sprinkle 1 tbs of kosher salt over the hot fries and toss gently to distribute.
Truffle Seasoning & Finish
- 5
Prepare truffle butter mixture
While the fries are finishing or after removing them from the oil, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in the extra-virgin olive oil, minced garlic, and truffle oil. Warm gently for 30–45 seconds to bloom the garlic but do not brown it. Remove from heat.
- 6
Toss fries with seasoning
Place the hot fries in a large bowl. Pour the warm truffle-butter mixture evenly over the fries and toss gently to coat. Add the chopped parsley, grated Parmesan, freshly ground black pepper, and the remaining 1/2 tbs kosher salt (adjust to taste). Toss again to combine and ensure even coverage.
- 7