Truffle Fries Recipe

Prep potatoes

Wash and peel the russet potatoes. Using a mandoline or very sharp knife, cut into shoestring fries about 2–3 mm (1/16–1/8 inch) thick. Keep the sticks as uniform as possible for even cooking.

Rinse and dry

Place the cut fries in a large bowl of cold water and agitate to remove surface starch. Drain and repeat until the water runs clear (2–3 rinses). Soak the fries in cold water for 30 minutes to remove more starch (this yields crispier fries). After soaking, drain and spread the fries on clean kitchen towels or paper towels and pat them completely dry.

Coat with cornstarch

Place the dried fries in a large bowl, sprinkle with 2 tablespoons cornstarch and toss gently until evenly coated. The very light coating helps crispness without affecting flavor.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the shoestring fries for 2–3 minutes until they are cooked through but not browned. Remove with a spider or slotted spoon to a wire rack set over a baking sheet to drain. Let the fries cool for at least 10 minutes (or refrigerate for 20–30 minutes) before the final fry.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the chilled fries in small batches for 1–2 minutes until golden and crisp. Do not overcrowd. Transfer to a wire rack and immediately season with fine sea salt (about 1 tsp total) and freshly ground black pepper (1/2 tsp total) while still hot so the seasoning adheres.

While fries are hot on the rack, drizzle them evenly with 1 to 1 1/2 tablespoons white truffle oil (start with 1 tablespoon, add more to taste). Toss gently with tongs to coat. Sprinkle the grated Parmesan (about 3/4 cup) over the fries and finish with the minced fresh parsley. Toss lightly so parmesan melts slightly from residual heat and clings to fries.

Taste and adjust: if you prefer stronger truffle aroma, add up to another 1/2 tablespoon truffle oil, tossing to distribute. Serve immediately to preserve crispness.

Make the sriracha mayo: In a small bowl combine 1/2 cup mayonnaise, 1 1/2 tablespoons sriracha, 1/2 teaspoon fresh lemon juice, 1/4 teaspoon garlic powder and 1/8 teaspoon salt. Whisk until smooth and taste; adjust heat or acid to preference. Chill until ready to serve.

Place 1/2 cup ketchup in a small serving bowl or ramekin. Optionally stir in a small squeeze of lemon or a dash of hot sauce if desired.