Truffle Fries Recipe
Make Truffle Fries Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Finishing & Truffle Flavor
Method
Fries
Soak
Transfer the rinsed fries to a bowl of cold water and chill in the refrigerator for at least 30 minutes and up to 2 hours. This further removes starch and helps crispness.
Dry and toss with cornstarch
Drain the soaked fries and spread them on clean kitchen towels or paper towels. Pat completely dry. Place dried fries in a large bowl and sprinkle with 2 tablespoons cornstarch. Toss gently and shake off any excess cornstarch so fries have a light, even coating.
First fry (blanch)
Heat oil in a deep fryer or a large heavy pot to 325°F (160°C). Working in batches, fry the fries for 4–5 minutes until pale and just cooked through but not browned. Use a slotted spoon to transfer fries to a wire rack set over a baking sheet. Let cool 10–15 minutes. This step can be done ahead and fries kept loosely covered at room temperature for up to 1 hour.
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2–3 minutes, or until golden brown and crisp. Drain on a wire rack or paper towels. Immediately while hot, sprinkle with 2 teaspoons kosher salt, tossing gently to distribute.
Finishing & Truffle Flavor
Prepare truffle butter mixture
In a small saucepan over low heat or in the microwave for 10–15 seconds, melt 2 tablespoons unsalted butter. Stir in 2 tablespoons extra-virgin olive oil and 1 teaspoon truffle oil. Remove from heat. Taste and adjust: if you want a stronger truffle note, add a few drops more truffle oil (careful—it can become overpowering).
Combine fries and finishing ingredients
Place the hot, drained fries in a large mixing bowl. Immediately pour the warm truffle butter/olive oil mixture evenly over the fries and toss gently to coat. While fries are still hot, add 1 cup freshly grated Parmesan, 2 tablespoons chopped parsley, and freshly ground black pepper. Toss until the cheese is slightly melted and evenly distributed. Taste and, if desired, finish with a light sprinkling of truffle salt to intensify the aroma (use sparingly).
Serve
Transfer truffle fries to a serving basket or platter. Serve immediately while hot and crisp with optional dipping sauces (aioli, ketchup, or garlic mayonnaise).