Truffled French fries may have become something of a controversy on foodie forums by igniting debates over flavor and if they live up to the culinary hype. But really, who cares, they are delicious and once tried, not easily forgotten.
The trick to making these easy and delicious truffled fries, is in the seasoning using the best high-quality truffle oil followed by a dusting of freshly grated Parmesan cheese.
Serve the fries with a bit of aioli on the side, for dipping.
Cook’s note: It is always a good idea to keep a splatter-guard to hand 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.
- 4 large potatoes (peeled)
- 4 to 5 cups oil for frying
- 1 tablespoon plus 1 teaspoon truffle oil
- 4 tablespoons Parmesan (grated)
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. If you are in a hurry, only run the cold water over the potatoes and dry carefully with paper towel.
Heat the oil in a deep fryer or deep skillet to 325F. Fry the potatoes, in small batches, for approx 2 minutes.Do not over fry at this point as you will be frying them again.
Lift the fries carefully from the hot oil with a slotted and drain on fresh kitchen paper towels.
Reheat the oil back to 375F. Fry the potatoes for a second time, again in batches, for 1 1/2 minutes.
Drain the fries on baking sheets lined with fresh kitchen paper towels then quickly divide them between hot servings plates or bowls. Sparingly drizzle truffle oil over them (be careful not to add too much oil or you will only drown them in the intense flavor of truffle - not good) and then season with a sprinkle of Parmesan cheese.The fries should not need any further seasoning. Enjoy.
Notes on Parmesan Truffle Fries:
To create the very best truffle fries use the best truffle oil you can. The cheaper truffle oil will be made using a synthetic flavouring, not a real truffle. Sorry, price really is the determining factor here.
As mentioned in the intro, not use pre-grated Parmesan, this is often (not always) the rind of the cheese which is grated up so not the best to be using also pre-grated will always taste stale, only the freshest grating will work for this recipe.
The way to ensure you have the best is to buy a piece of Parmesan and grate yourself only when needed.
This Parmesan-truffled fries recipe makes four large or six small servings.