Truffle Fries Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into even 1/4- to 1/3-inch sticks. Place cut fries in a large bowl of cold water and soak for at least 30 minutes (up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Par-fry (first fry)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the dried potato sticks in batches — do not crowd — for 3 to 4 minutes until they are softened and pale (not browned). Use a slotted spoon to transfer fries to a wire rack or paper towels to drain. Let cool for 10–15 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2 to 3 minutes until golden-brown and crisp. Remove with a slotted spoon and place on a wire rack or paper towels. While still hot, sprinkle with 1 tsp sea salt (adjust to taste).

Make truffle butter mixture

In a small saucepan or skillet over low heat, melt 2 tbs unsalted butter with 1 tbs extra-virgin olive oil. Remove from heat and stir in 1 tsp truffle oil (start with 1 tsp and increase carefully if you prefer a stronger aroma). Stir in 3 tbs finely grated Parmesan, 1 tbsp chopped parsley, and 1 tsp freshly ground black pepper until combined. Keep warm but not hot — you want the mixture fluid to coat fries but not evaporate the truffle fragrance.

Toss fries with truffle mixture

Place the hot fries in a large bowl. Pour the warm truffle butter mixture over the fries and toss gently but thoroughly so each fry gets a light coating. Taste and adjust salt or truffle oil if needed (add sparingly).

Transfer truffle-coated fries to a serving platter. Sprinkle optional 2 tbs freshly shaved Parmesan or Pecorino over the top and a light sprinkle (about 1/2 tsp) of flaky sea salt. Garnish with a few additional chopped parsley leaves if desired. Serve immediately while hot and crisp.