Description
Learn how to make restaurant-quality truffle fries at home using the double-fry method! These crispy, golden potato fries are tossed with aromatic white truffle oil, freshly grated Parmesan cheese, and herbs for an irresistible gourmet side dish.
Ingredients
For the Fries:
- 4–5 large russet or Yukon gold potatoes (about 2 pounds)
- Vegetable, canola, or peanut oil for frying (enough to fill your pot 3–4 inches deep)
- Sea salt, to taste
- Fresh cracked black pepper, to taste
For the Truffle Topping:
- 1/2 cup grated Parmesan cheese (freshly grated is best!)
- 1/4 cup white truffle oil
- 1 tablespoon fresh parsley, finely chopped
Instructions
Wash your potatoes thoroughly and cut them into thick batonnet-style slices (about 1/2 inch thick). Don’t peel them if you love crispy potato skin like I do! If you prefer them peeled, go ahead, they’ll still be delicious.
This step is CRUCIAL! Rinse your cut potatoes under cold water for a good 2–3 minutes, or soak them in a bowl of cold water for 15–20 minutes. You want to remove as much surface starch as possible
Pat the potatoes completely dry with paper towels or a clean kitchen towel. Any water on the fries will cause dangerous splattering when they hit the hot oil, plus wet fries won’t crisp up properly.
Heat your oil to 300°F. Carefully add a handful of fries to the oil—don’t overcrowd the pot or the temperature will drop too much. Fry for 3 minutes, giving the pot a gentle shake after 90 seconds to prevent sticking. The fries should be cooked through but still pale and limp. Remove them with a spider strainer and set aside on paper towels.
Once all your fries have been blanched, increase your oil temperature to 350°F. You can let the blanched fries rest at room temperature for up to 2 hours before the second fry, this actually helps them get even crispier!
When you’re ready to serve, add the pre-fried fries back into the 350°F oil, working in batches. Fry for 5–6 minutes until the edges are beautifully golden brown. Want them EXTRA crispy? Go for 7–8 minutes, but watch them closely so they don’t burn.
As soon as the fries come out of the oil, drain them on fresh paper towels for just a few seconds, you want them still glistening with a bit of oil.
HERE’S WHERE IT GETS GOOD! Transfer the piping hot fries to a large bowl. Immediately sprinkle with the grated Parmesan cheese and toss well, the heat will help the cheese stick and melt slightly.
Drizzle the white truffle oil over the cheesy fries and toss again. The oil will coat every fry and fill your kitchen with the most incredible aroma.
Sprinkle with fresh parsley, sea salt, and fresh cracked black pepper. Give everything one final toss and serve immediately while they’re hot and crispy!
Notes
- For the crispiest fries: Soak your cut potatoes in cold water in the fridge for at least 30 minutes, or up to overnight. This removes even more starch.
- Keep them warm: If you’re serving a crowd and need to keep batches warm while you finish frying, place them on a baking sheet in a 175°F oven for up to 20 minutes.
- Oil choice matters: I prefer peanut oil for its high smoke point and neutral flavor, but vegetable or canola oil works great too. For an authentic Belgian experience, use beef tallow!
- Avoid this common mistake: Don’t add the truffle oil before or during frying—high heat destroys the delicate truffle flavor. ALWAYS add it after frying.
- Cheese consistency: Make sure your Parmesan is finely grated, almost powdery. This helps it stick to the fries better than larger shreds
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: French-American