French-American · Side · Medium
Truffle Fries
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Truffle Fries, in 5 ideas
- Soak out the starch. Thirty minutes in cold water rinses away surface starch so the fries crisp instead of sticking.
- Dry them completely. Water and hot oil are enemies. Wet fries splatter and steam instead of crisping.
- Twice-fried is the secret. The low fry cooks the interior fluffy. The hot fry makes the glassy crust.
- Grate the parmesan fine. It clings to the hot fries instead of falling to the bottom of the bowl.
- Serve immediately. Fries wait for no one. They lose their crunch within minutes, so toss and bring them to the table fast.
What you need
Ingredients
- 3 large russet potatoes
- 4 cups vegetable oil, for frying
- 2 tbsp truffle oil
- 1/2 cup finely grated parmesan
- 2 tbsp chopped fresh parsley
- 1 garlic clove, minced
- 1 tsp flaky sea salt
How to make it
Directions
- Cut the potatoes into 1/4 inch sticks. Soak in cold water for 30 minutes, then drain and dry thoroughly with towels.
- Heat the oil to 300F in a large heavy pot. Fry the potatoes in batches for 5 minutes, until soft but still pale. Drain on a rack.
- Raise the oil to 375F. Fry the potatoes again in batches, 3 to 4 minutes, until deeply golden and crisp.
- Transfer the hot fries to a large bowl.
- Drizzle with the truffle oil and toss immediately.
- Add the parmesan, parsley, garlic, and sea salt. Toss again and serve at once.
Oil the truffle, not the heat. Truffle oil goes on after frying, never in the fryer. High heat kills its aroma.