Meet Shoestring Truffle Fries—thin, crispy fries that pack a serious truffle punch. Sliced whisper-thin and fried to golden perfection, they’re infused with that earthy, luxe truffle flavor you can’t resist. Dip them in Truffle Aioli for a decadent treat or pair them with Mushroom Swiss Burgers for a match made in fry heaven. These aren’t just fries—they’re a crave-worthy upgrade!
Shoestring Truffle Fries Recipe
Shoestring Truffle Fries
Equipment
- cutting board
- kitchen knife
- large pot with lid – for blanching potatoes
- 2 baking sheets
- 1 large metal bowl
- lots of paper towels
- large dutch oven
- spider strainer
- tongs
Ingredients
- 1 large russet potatoes – julienned to even thickness
- 4 cups vegetable oil – or more, enough to fill the Dutch oven to about 3 inches deep
- 2 tbsp kosher salt
- 1 tsp truffle salt
- 1 tsp truffle oil
- 1 tbsp parmesan cheese – grated
- 1 tbsp chives or green onions – finely chopped
Instructions
Cut the fries
- Peel and julienne the potatoes to even thickness.
Remove Starch
- Soak julienned potatoes in cold water for one hour in the refrigerator to remove excess starch. Empty the water, fill with cool water again, and swirl around a bit to rinse.
- Empty the water a second time.
Parboil the potatoes
- Bring a large pot of salted water up to 170℉.
- Add the cut potatoes and allow the heat to rise back to 165℉.
- Cover, turn off the heat, and let sit for 15 minutes.
- Remove the fries and drain on a sheet lined with paper towels. Blot the fries to remove as much moisture as you can.
First fry
- In a large heavy bottom pot or Dutch oven, heat vegetable oil to 400 degrees. Use a high temp thermometer for accuracy. This should take about 15 minutes to heat up. Add the potatoes and fry in batches until just beginning to brown, about 1 minute.
- Using a spider strainer, remove the fries to a paper lined baking sheet. Cool for 30 minutes.
Second fry
- Bring oil back up to 400 degrees. Working in batches, return the potatoes to the oil and fry for about 2 1/2 minutes, or until they take on a golden brown color. Reheat oil between batches. Remove to a paper lined metal bowl to drain.
Finish in the oven
- Bring oven up to 175 degrees. Toss fries with truffle salt, truffle oil and parmesan cheese. Place in the oven to melt the cheese and to keep warm until ready to serve.
Notes
PRIVATE NOTES
Nutrition
More Information
Double Frying: The Crispy Secret
Want fries that stay crisp? Fry them twice. Start with a blanching step—parboiling the potatoes to cook them through—then hit them with two rounds of frying. The first fry, quick and hot, drives out moisture, dehydrating the spuds. The second fry seals the deal, creating a golden, shatter-crisp crust. It’s a game-changer for shoestring fries that hold their own, even under a dip.
Truffle Oil: White or Black?
Truffle oil brings the luxe to these fries, and you’ve got a choice. White truffle oil offers a delicate, garlicky whisper—subtle and refined. Black truffle oil hits harder with a bold, earthy depth. Both work wonders here, so pick your vibe: white for elegance, black for intensity. A drizzle post-fry is all it takes to elevate these to truffle heaven.
The Setup: Russets and Prep
Russet potatoes are the backbone—starchy and sturdy, they julienne into even, thin sticks for that shoestring magic. Use a sharp knife or mandoline for uniform cuts; consistency means even frying. Soak them in cold water in the fridge for an hour to rinse off excess starch—drain, refill with cool water, swirl, and drain again. This keeps them from sticking and crisps them up later.
Parboiling: The First Step
Before frying, parboil those julienned Russets. Heat a big pot of salted water to 170°F, add the potatoes, and let it climb back to 165°F. Cover, kill the heat, and let them soak for 15 minutes. Drain them onto a paper towel-lined baking sheet and blot dry—less moisture now means crispier fries later. It’s a patience play that pays off.
Double Fry Details
Fry these beauties in a Dutch oven with 3 inches of vegetable oil—deep enough for a good dunk. Heat the oil to 400°F (use a high-temp thermometer for precision). First fry: drop the potatoes in batches for about 1 minute, just until they hint at browning. Scoop them out with a spider strainer onto a paper-lined baking sheet and cool for 30 minutes. Second fry: crank the oil back to 400°F, then fry each batch for 2½ minutes until they’re golden and crisp. Reheat the oil between rounds, and drain the fries in a paper-lined metal bowl.
Finishing Touch: Oven and Seasoning
Preheat your oven to 175°F. Toss the hot fries with truffle salt, a drizzle of your chosen truffle oil, and a generous sprinkle of Parmesan cheese. Pop the whole bowl into the oven—just long enough to melt the cheese and keep them warm. Pull them out, scatter with finely chopped chives or green onions, and watch them disappear.
Worth the Work
Yes, this recipe has steps—soaking, parboiling, double frying, finishing—but every move builds fries that don’t flop. These shoestrings stay crispy, dunk like champs, and taste incredible with that truffle-Parmesan combo. Pair them with Truffle Aioli or serve alongside Mushroom Swiss Burger Sliders for a duo that’s tough to beat. Complex? Maybe. Delicious? Absolutely.
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Truffle Aioli
Mushroom Swiss Burger
Spicy Creole Remoulade
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