Garlic Truffle Fries

Garlic Truffle Fries

After a title like that, does this dish need any other introduction at all?!? Just trust me. These will be the best fries you’ll ever have. Look how light and crisp these are! Garlic, parsley and hints of truffles adorn these fries.

No shaved truffles…I’m not that rich! But I did a double-whammy and finished the fries with Truffle Olive Oil and Truffle Salt. The Truffle Olive Oil is a brand from Trader Joe’s….less than $10 for a bottle that should last you for many months and many different dishes. The Truffle Salt that I bought isn’t the greatest….I’m sure there are better brands out there, but it certainly worked well at its price of $7 a jar. It even comes with a built-in grinder.

The secret to these fries are:

1) Use a mandoline. While my favorite mandoline is this one , its only flaw is that it doesn’t do super-thin julienne. Which is why I also have the Oxo Mandoline which makes perfect shoe-string fries.

2) Rinse Rinse Rinse. After slicing, soak the fries in cold water for 1 hour. This helps get rid of a lot of the starch. If you don’t have 1 hour, just fill big bowl with cold water, add fries, swish good with your hand, dump water and repeat at least 5 times until water runs clear. If you don’t do this step, your fries will be soggy and mushy.

3) Fry twice. I know. Frying is bad. BUT if you’re going to try sometime as divine as Garlic Truffle Fries, don’t try to de-fat, un-fry or dis-oil this dish. If you’re on a diet, just quietly close this window and gnaw on tree bark instead. Fry the first time at 325F for 1 1/2 minutes to cook the potato. Drain and let cool. The second frying is at 375F for another 1 1/2 minutes to crisp the potato.

4) Drain. Grab a baking sheet place a wire cooking rack on top. After frying each batch, place the fries on the rack to drain and cool. The rack allows the oil to drip through (and not just collect on a paper towel and soak right back into the potatoes) and lets the fries cool evenly. If you stack steaming hot fries on hot fries, you’ll end up with soggy fries.

5) Use the right potato. In my opinion, Russet (or Idaho) potatoes are the best for frying. They have the right starch content and make fries with a light, fluffy interiors.

Garlic Truffle Fries


Garlic Truffle Fries

Servings: Prep Time: Cook Time:
Screen Shot 2014-02-17 at 2.52.00 PM

The amount of garlic that you use is directly proportionate to how much after-dinner lovin' you plan on participating in. If you aren't a big garlic-lover, just skip it. Don't try to use garlic powder on these fries. Thats like installing a $5,500 Bose home theater system and only using it to watch cartoons (ahem). If you don't have a mandoline, just do your best to cut the fries evenly, but feel free to make them bigger than shoestring. You'll need to cook the fries longer during both fryings if you are doing thicker fries.


Russet potatoes (about 1 medium potato per person)
Garlic - smushed through garlic press or finely minced
Parlsey - chopped finely
Truffle Oil
Truffle Salt
Oil to fry
Equipment: Mandoline & oil thermometer


Optional: top with grated parmigiana or pecorino romano

1. Cut potatoes. Soak in cold water for 1 hour or rinse several times until water drains clear. Drain. Pat very very dry or use salad spinner. Combine garlic and parsley. Use a paper towel to pat the garlic/parsley mixture to soak up any moisture.

2. Heat oil to 325F. Fry the fries in batches, for 1-1/2 minutes until cooked but not browned. Remove and drain. They will be a soggy mess. Don't worry. Let cool.

3. Heat oil to 375F. Fry them for a second time, in small batches for 1-1/2 minutes. You'll see that the fries will crispy up nicely. Remove and drain.

4. Sprinkle with Truffle Salt while the fries are hot. Just before serving, toss with the garlic/parsley mixture and just a lightest drizzle of Truffle Oil.

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Comments 50

  1. Pingback: Grilled Garlic & Rosemary Ribeye Steak « Jaden’s Steamy Kitchen

  2. The Cooking Ninja

    wow! I can taste it from here already. Sure is yummy. πŸ™‚ I’m on a diet and what did I had last night out – had a kir, a nice big plate of grilled prawns, a big slice of deliciously sinful chocolate cake and finishing my night with a nice beer.

  3. Amy

    Mmm this looks delicious! I have a bottle of white truffle oil but I’ll need to get a mandoline. πŸ˜€ Bookmarking this right now.

  4. steeped

    I once served thick-cut Yukon Gold potato chips, warmed in the oven and dressed with a generous amount of truffle oil and Maldon salt, at a friend’s birthday party and the whole bowl – and it was a big bowl – vanished in less than five minutes. Sort of a lazier version of the delectables you’ve posted here. πŸ™‚

  5. Lynn

    Gorgeous! I’m not a huge fries fan, but I’d be willing to eat quite a few of those – purely in the spirit of inquiry, of course. Dang – now I “need” a new mandoline. Old P.C. one is broken.

  6. SteamyKitchen

    W&S: lol!

    Ninja: well these will fit in quite nicely with your “diet”!

    Rachael: now you must try to make them!

    Amy: go shopping!

    Steeped: I’m going to store to pick up some potato chips today and make lazy truffle chips!

    Kirk: I heard that belch all the way across the country

    Lynn: go shopping with Amy!

  7. wmw

    I’ve died (almost…yet again) and gone to fries heaven….Help! I need to gnaw on something else as this is so bad but so sinfully good! (there are no trees around me right now)…Mmmm…the computer table looks just about right!

  8. Ashley

    oooooh….now that may be just the excuse that i need to finally talk dino into letting me get a mandoline! i just need to clean the drool off of my keyboard now…

  9. honest ape

    Well, I’m not allowed fries OR tree bark on my diet. So now what, Mrs. Smartie-Pants?

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  11. Pingback: Garlic Truffle Fries « Jaden’s Steamy Kitchen

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  13. Shella


    You are outright funny. The “gnaw on tree bark” bit had me giggling right here at work (btw, my boss is away & am indulging in some freedom with the internet, n that too sitting at work!!!), n got me some dirty, weired looks from my colleague, who’s thinking that i’ve turned insane.

    Thanks for the wonderful tips in between.

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  16. Anna

    My introduction to white truffle oil came through an order of white truffle fries at David Burke Prime. I do not like mushrooms, but I was crazy for the white truffle oil flavor and craved it for weeks after eating those fries. My husband bought me some white truffle oil for Christmas and the first recipe I used it in was these fries. They were as good as the restaurant version. Thanks so much for your detailed instructions. I cut mine a bit thicker (about the same thickness as Wendy’s) and the cooktimes were

    2 1/2 minutes at 325 F
    8 minutes at 375 F

  17. swirlingnotions

    Mmmmmm . . . I’ve had a version of these at an upscale steak house before and they were absolutely divine. Scary that now I can make them at home. As my year-old daughter would say, “uh oh.”

  18. Keith

    Hi everybody!

    I just wanted to share with you my recipes for perfect steak and truffle parmesan fries. They are great. Its too much to post here, but check out the blog I just created which gives the recipes.

    I hope you enjoy!

  19. Sophie

    We would like to feature this recipe on our blog. Please email [email protected] if interested. Thanks πŸ™‚

    You can view our blog here:

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  21. Sharon

    “…MMMMMMMM…!” πŸ™‚

  22. kim

    your blog is terrific: the recipes sound delicious and the layout is visually attractive – plus you’re hilarious!
    keep up the good work!

    thanks kim! ~j

  23. TiffyD

    Had truffle fries at a steakhouse recently and have been craving them ever since. This recipe looks and sounds to be absolutely scrumptious. We have chosen our Sunday dinner to be sirloin burgers and your truffle fries. One question…What kind of oil do you prefer to fry with? Thanks so much for making it so easy as type in a few letters and get exactly what we were looking for and more! Nice job.

  24. Truffle Salt

    Spoiler alert! Most truffle oil (and I’m pretty sure TJs) is fake! They use a chemical to flavor it (look up truffle oil on Wiki if you need proof), which isn’t necessarily bad but it’s sort of like using fake vanilla extract, right?? I vote for truffle salt, or the legit oil (I think Selezione brand is real)

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  27. Bailey

    Loved this recipe. I have never made anything with truffles or truffle oil before. It was very different but I couldnt stop eating them. I couldnt find truffle salt so i just put a little of the oil in with salt and let it dry out a bit. Also I am not sure what the difference is between white and black truffle oil but I used white and it seemed to work. Thanks for the inspiration.

  28. Villan808

    I tried this recipe with a Morrisons (Chalice) truffle oil and to be honest it was not good very poor flavor from the oil
    However talking to a more foodie friend she advised i to try A better oil and brought a bottle of Trufflehunter Black Oil
    From Amazon ( I have since seen it in UK Deli’s for around Β£6
    Wow Bang what a taste
    so the Truffle oil does make a big difference
    Great recipe well done

    1. SteamyKitchen

      Yes! Good truffle oil makes the difference. Many cheaper truffle oils have absolutely no truffle in them – just a chemical compound that mimics it’s aroma. Best to look at the bottle ingredients.

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  35. melanie

    Once, just once, please try Joel Robuchon’s method for french fries.(not shoestrings)

    1)Cover a large, heavy skillet with a film of frying oil.
    2)Place peeled and cut potatoes in skillet in a single layer
    3)Pour enough oil into skillet to barely cover potatoes
    4)Set burner to medium heat and fry until potatoes are golden brown, shaking the skillet occasionally near the end, approximately 25-30 minutes. (Don’t worry if they seem stuck; they will loosen as they crisp.
    5)Drain season and serve.

    The secret is the slow, cold start which mimics the 1st fry. As the moisture evaporates and the oil heats, the fries crisp up. They do not absorb oil because they are full of water. Oil and water don’t mix. Neat eh?

  36. Keith

    I made some the other night. The only variation I had was substituting fresh basil for the parsley. They were delicious.

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