Restaurant Style Truffle Fries

Prep Time
Cook Time
Ready In

"These are some tasty fries! It is totally worth it to buy the truffle salt. I ordered mine from Amazon and a little goes a long way. Warning that it is addictive. The truffle oil is carried at my local supermarket and again, a little goes a long way. Note that the amount of the fries noted is to serve 1, but the Lemon Aioli is to serve more, so the serving size varies."

Original recipe yields 6 servings
  • Fries
  • Parmesan Lime Aioli. (makes enough to serve more than 1)


  • Serving Size: 1 (115.6 g)
  • Calories 176.8
  • Total Fat - 9.6 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 16.6 mg
  • Sodium - 1580.3 mg
  • Total Carbohydrate - 19.5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 2.5 g
  • Protein - 4.6 g
  • Calcium - 128 mg
  • Iron - 0.6 mg
  • Vitamin C - 8 mg
  • Thiamin - 0 mg

Fry Prep Instructions

Step 1

To wash: Fill large bowl 1/2 way with cold water. Slice potatoes into 1/4-3/8 inch strips. Place cut potatoes directly into cold water. Agitate potatoes to remove dirt and excess starch. Set aside.

Step 2

To make a salt water bath: Fill a second large bowl 1/4 way with warm water (not hot), add Kosher salt, stir to dissolve. Add 1/4 way with cold water. Transfer potatoes from first bowl to salted water bath. Potatoes can be stored in the refrigerator until you are ready to blanch.

Step 3

To Blanch: Heat oil in fryer to 300-degrees F. Shake excess water from potatoes and place in a fryer in batches (the "batches" is when you are making more than just for 1 serving). Drop into oil and allow to cook for 2 minutes and 15 seconds. Remove from oil with a large perforated spatula and shake aggressively to separate fries, if required. Place cooked fries on a sheet tray lined with paper towels. Wait for fry oil temperature to return to 300-degrees F before continuing with next batch. Once done, make sure they are fully cooled until ready for final cooking step. At restaurants, they place the blanched fries into refrigerator.

Step 4

Place fries of blanch potatoes in hot fryer until crisp. Remove fries with large perforated spatula and place on paper towel-lined sheet to drain well. Place fries in a metal mixing bowl and toss with grated Parmesan cheese, truffle oil and salt. Enjoy and dip in Parmesan Lime Aioli.

Tips & Variations

No special items needed.