Description
Extra Crispy Truffle Parmesan French Fries are perfectly golden, delightfully crunchy fries infused with the luxurious aroma of truffle oil, topped with freshly grated parmesan and chopped chives. This recipe uses a double-frying technique enhanced by a baking soda soak to achieve an exceptionally crispy exterior while maintaining a fluffy interior. The fries are served with a rich truffle mayonnaise dip that adds an indulgent creaminess to every bite.
Ingredients
For the Fries
- 2 1/2 pounds russet potatoes (preferably medium sized)
- 1 tablespoon baking soda
- 1 tablespoon fine sea salt
- 1/2 cup cornstarch
- Frying oil (enough for deep frying, about 3-4 inches in depth)
For the Truffle Mayonnaise
- 1/2 cup mayonnaise
- 2 tablespoons truffle oil
- 1 teaspoon ground black pepper
- Salt, to taste
For Garnishing
- Freshly grated parmesan cheese
- Chopped chives
Instructions
- Prepare the Potatoes: Peel and slice the russet potatoes into sticks about 1/4 to 3/8 inch thick. Soak them in a bowl filled with cold water for 30 minutes to remove excess starch and prevent sticking.
- Boil with Baking Soda and Salt: Bring a large pot of water to a boil, adding the baking soda and fine sea salt before boiling to ensure even cooking and a tender exterior. Drain and thoroughly rinse the potato sticks under running water until the water is clear. Transfer the potatoes into the boiling water and cook for 3-5 minutes, until the exterior begins to develop some texture but the potatoes still hold their shape without snapping.
- Dredge in Cornstarch and Freeze: Using a slotted spoon, transfer the parboiled potatoes to a large baking pan, ensuring minimal water is carried over. Toss the potatoes evenly in cornstarch to coat each stick. Arrange them in a mostly single layer and place the pan in the freezer for 20 to 30 minutes to set the coating and remove moisture.
- First Frying: Heat 3 to 4 inches of frying oil in a heavy-bottom skillet or large saucepan over medium-high heat until it reaches 350°F. Working in small batches to avoid overcrowding, fry the potatoes for about 2-3 minutes until they are just golden but not fully cooked through. Remove the fries with a slotted spoon and place them on a wire rack over a rimmed baking pan to drain excess oil.
- Freeze Before Second Frying: Shuffle the fries from the wire rack onto the baking pan, then freeze them for another 20 to 30 minutes. This step helps to further dry the fries and increases their crispiness in the final fry.
- Second Frying: Set the wire rack back over the original baking pan to catch drippings. Increase the oil temperature to between 375°F and 400°F. Fry the potatoes again in small batches until they turn a deep golden color and achieve a crispy texture on the outside while remaining fluffy inside, about 2-3 minutes. Transfer to the wire rack to drain any excess oil.
- Prepare Truffle Mayo Dip: In a small bowl, combine mayonnaise, truffle oil, ground black pepper, and salt to taste. Stir well until smooth and creamy.
- Serve and Garnish: Plate the crispy fries and immediately garnish with freshly grated parmesan and chopped chives. Serve alongside the truffle mayonnaise dip for an indulgent accompaniment.
Notes
- Soaking the potatoes in cold water and rinsing until clear helps remove starch for crispier fries.
- Double frying at two different temperatures is key to achieving the perfect crispy exterior and fluffy center.
- Freezing the fries between coatings and between fries crisps them up even more by reducing moisture.
- Use a thermometer to monitor and maintain accurate frying oil temperatures for best results.
- Russet potatoes are preferred for their high starch content and ideal texture for frying.
- The addition of baking soda to the boiling water aids in softening the potato skin and helps create a crunchy crust when fried.
