Truffled French fries have become something of a controversy on foodie forums, igniting debates over flavor and if they live up to the culinary hype. The trick to making delicious truffled fries, as featured in this Parmesan truffle fries recipe, is to season them with high quality truffle oil and a dusting of cheese. Serve them with a bit of aioli on the side, for dipping.
Cook’s note: Keep a splatter-guard handy for this recipe. If you do get hot oil on your skin, hold it under cold running water for several minutes and seek medical attention if in doubt. Never use ice to chill a burn; it can cause skin damage.
Prep Time: 10 minutes
Cook Time: 10 minutes
Soak: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 4 servings
- 4 large potatoes, peeled
- Oil for frying
- 1 tablespoon plus 1 teaspoon truffle oil
- 4 tablespoons grated Parmesan cheese
Cut the potatoes lengthwise into thin strips, about 1/3-inch in width. Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry. Heat the oil in a deep fryer or deep skillet to 325F and fry the potatoes, in batches, for 2 minutes. Drain the fries on fresh kitchen towels and heat the oil to 375F. Fry the potatoes for a second time, in batches, for 1 1/2 minutes. Drain the fries on baking sheets lined with fresh kitchen towels and divide them between servings plates. Drizzle truffle oil over them and then season them with a sprinkle of Parmesan cheese.
This Parmesan truffled fries recipe makes 4 large or 6 small servings.