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–+ servings
Shoestring Truffle Fries - Small platter with Mushroom Swiss Burger Sliders, a ramekin of Truffle Aioli, and a serving of Shoestring Truffle Fries.

Shoestring Truffle Fries

Thinly cut, crispy shoestring fries with truffle flavor.
5 from 1 vote
Prep Time 1 hour 15 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 177 kcal

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.
    Shoestring Truffle Fries - Peeled and julienned russet potatoes

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.
    Shoestring Truffle Fries - Julienned russet potatoes soaking in an ice bath.
  • Empty the water a second time.
    Shoestring Truffle Fries - Julienned russet potatoes in a metal bowl

Parboil the potatoes

  • Bring a large pot of salted water up to 170℉.
    Shoestring Truffle Fries - Pot of warm salted water.
  • Add the cut potatoes and allow the heat to rise back to 165℉.
    Shoestring Truffle Fries - Thermometer reading 165, and a pot of warm salted water containing julienned potatoes.
  • Cover, turn off the heat, and let sit for 15 minutes.
    Shoestring Truffle Fries - Covered pot of warm salted water containing julienned potatoes.
  • Remove the fries and drain on a sheet lined with paper towels. Blot the fries to remove as much moisture as you can.
    Shoestring Truffle Fries - Parboiled julienned potatoes draining on a paper towel lined baking sheet. There is a spider strainer emptying parboiled potatoes onto the sheet.

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.
    Shoestring Truffle Fries - Dutch oven full of hot oil, with julienned potatoes frying. There is a thermometer reading 400 degrees.
  • Using a spider strainer, remove the fries to a paper lined baking sheet. Cool for 30 minutes.
    Shoestring Truffle Fries - Lightly fried julienned potatoes draining on a paper towel lined baking sheet.

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.
    Shoestring Truffle Fries - Julienned potatoes frying in hot oil.

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.
    Shoestring Truffle Fries - with chopped parsley, green onions, and parmesan cheese in a large metal bowl.

Notes

This is a big undertaking with lots of oil and paper towels to deal with. They do taste amazing, especially when dipped in Truffle Aioli. In my opinion it's well worth the effort! 

Nutrition

Calories: 177kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 4.093mg | Potassium: 228mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
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