Enhance your average French fries snack with the delicious earthy and umami flavors of truffles with our Truffle Fries. Truffles are a beautiful, luxurious, and rather expensive fungi that are notoriously tricky to find and to cultivate and virtually impossible to store as they lose their aroma within a week of harvest. Traditionally, pigs were used to sniff out truffles until it was discovered that they too enjoy this prized fungi and would often eat them before the truffle hunter could make their way over. As a result, trained dogs are now used to seek out the wild truffles instead.
Our truffle fries recipe features the Truffle Dust, an intensely savory blend consisting of porcini and finely chopped mushrooms for added depth as well as garlic, onion, and black pepper. This deep-fried comfort food dish is vegan and vegetarian and makes for the perfect snack you can’t get enough of or a delicious side for a wide variety of meals such as grilled steaks or other meats, hamburgers, sandwiches, and much more.
- 2 lbs. Russet Potatoes
- 2 tbsp. Curious Spoon Truffle Dust
- Salt and Pepper to taste
- Peanut or Vegetable Oil
From the Kitchen
- Cutting Board
- Large Mixing Bowl with ice water
- Dutch Oven
- Sheet pan with rack
- Paper Towels
- Spider or large slotted spoon
Notes from the Chef:
Do not overcrowd the Dutch Oven when frying to help keep the oil temp consistent. If you want to go above and beyond, try twice frying potatoes to generate a nice crispy French Fry with a soft fluffy interior.
Scrub and rinse potatoes well. Using a large knife, slice the potatoes lengthwise into 1/4 inch thick slices. Then slice each into 1/4 inch fries. Place in bowl and ice water and continue until all potatoes are completed. This can be done up to 2 hours in advance.
Pour oil in Dutch Oven until oil is 2 inches high and heat to 300 degrees.
Dry off potatoes with paper towels, and place in hot oil. Be careful as oil can splatter from moisture in potatoes. Blanch for 5 - 7 minutes, until very lightly colored, then remove with slotted spoon and place on sheet pan rack with paper towels below. Continue until all potatoes have been blanched.
Adjust heat of oil to 350 degrees and place potatoes a handful at a time in oil and fry until golden brown and crispy, about 3-5 minutes.
Remove and toss in large bowl, sprinkle with Curious Spoon Truffle Dust, salt, and pepper