📝 About This Recipe
Elevate the humble potato to a gourmet masterpiece with this decadent take on a modern bistro classic. These fries are double-fried for an ethereal crunch, then tossed in aromatic truffle oil and finished with a snowfall of aged Parmesan and fresh herbs. The result is a sensory explosion of earthy, umami-rich flavors and a golden, crispy texture that makes them the ultimate indulgent side dish or appetizer.
🥗 Ingredients
The Potatoes
- 2 pounds Russet Potatoes (large, scrubbed and peeled)
- 4 cups Ice Water (for soaking out excess starch)
- 2 quarts Peanut or Vegetable Oil (for deep frying)
The Truffle Infusion
- 2 tablespoons White Truffle Oil (high-quality, extra virgin base)
- 1 teaspoon Black Truffle Salt (or to taste)
- 1 tablespoon Unsalted Butter (melted)
The Toppings & Garnish
- 1/2 cup Parmigiano-Reggiano (finely grated using a microplane)
- 2 tablespoons Fresh Chives (very finely minced)
- 1 tablespoon Fresh Italian Parsley (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder (for a subtle savory depth)
The Signature Dipping Sauce
- 1/2 cup Mayonnaise (preferably Kewpie or high-quality egg-based)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 clove Garlic (grated into a paste)
👨🍳 Instructions
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1
Slice the peeled Russet potatoes into uniform matchsticks, approximately 1/4-inch thick. Consistency is key for even cooking.
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2
Place the potato sticks in a large bowl of ice water and soak for at least 30 minutes. This removes excess starch, ensuring a crispier fry.
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3
While potatoes soak, whisk together the mayonnaise, lemon juice, and grated garlic in a small ramekin. Cover and refrigerate to let flavors meld.
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4
Drain the potatoes and pat them extremely dry with paper towels or a clean kitchen cloth. Any moisture will cause the oil to splatter.
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5
Fill a heavy-bottomed pot or Dutch oven with the frying oil and heat to 300°F (150°C) using a candy thermometer to monitor the temperature.
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6
Perform the first fry: Working in batches, blanch the potatoes in the oil for 5-6 minutes until they are soft and pale, but not browned. Remove with a slotted spoon.
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7
Drain the blanched fries on a wire rack and let them cool to room temperature for at least 15 minutes.
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8
Increase the oil temperature to 375°F (190°C) for the second fry.
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9
Fry the potatoes a second time in batches for 2-3 minutes until they achieve a deep golden brown color and a rigid, crispy exterior.
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10
Immediately transfer the hot fries to a large, pre-warmed stainless steel mixing bowl.
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11
While the fries are piping hot, drizzle with the melted butter and truffle oil, then sprinkle with truffle salt, garlic powder, and cracked pepper.
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12
Toss vigorously to coat every fry in the aromatic oils and seasoning.
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13
Add the grated Parmigiano-Reggiano, chives, and parsley. Toss once more so the cheese just barely begins to melt onto the fries.
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14
Transfer to a serving platter and serve immediately while the aroma is at its peak.
💡 Chef's Tips
Always use Russet potatoes for the highest starch content, which yields the fluffiest interior. Don't skip the double-fry method; the first fry cooks the inside, while the second creates the shatteringly crisp crust. Add the truffle oil and cheese only when the fries are straight out of the fryer so the heat activates the truffle aroma. If you don't have truffle salt, use high-quality sea salt and add an extra teaspoon of truffle oil. Avoid over-crowding the pot during frying, as this drops the oil temperature and leads to greasy, limp fries.
🍽️ Serving Suggestions
Pair with a chilled glass of Champagne or Prosecco; the bubbles cut through the richness of the truffle and oil. Serve alongside a medium-rare Wagyu beef burger for the ultimate bistro experience. Accompany with a side of roasted garlic aioli or a spicy peppercorn dipping sauce. Excellent as a shared appetizer before a steak dinner. Pairs beautifully with a crisp Belgian Witbier or a dry Pilsner.