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TIP OF THE DAY: Truffle Fries

Irresistible truffle fries. Photo courtesy Arch
Rock Fish Restaurant | Santa Barbara.


There’s a neighborhood restaurant in New York City where steamed mussels are served in 20 different types of broth. Much as we’d like to work our way down the menu, we can never stop ordering our favorite: Thai mussels in a curry coconut broth flavored with lemongrass, kaffir lime, coriander, lime, ginger and garlic.

But the feast doesn’t end there: The must-haves along with this bowl of heaven include a fine craft IPA beer and a cone of truffle fries.

Ah, the truffle fries: so simple, so divine. So today’s tip is: Turn your French fries into truffle fries. All you need is some truffle oil.

The regular hand-cut fries at that restaurant are $6; with a sprinkle of truffle oil and Parmesan cheese the price almost doubles, to $11. At home: less than $1 per serving.

The following recipe is courtesy of a restaurant on the opposite coast: Arch Rock Fish in Santa Barbara, California, and its chef, Scott Leibfried.




  • 4 Idaho or russet potatoes
  • 1 tablespoon black truffle oil or white truffle oil
  • Peanut oil for frying
  • 1/2 teaspoon salt
  • Fresh parsley, finely chopped
  • Optional: grated Parmesan cheese

    1. CUT potatoes lengthwise into thin strips, about ¼ inch wide. Fry the potatoes in peanut oil until golden brown (see tips below).

    2. SEASON with salt and truffle oil.

    3. TOSS with parsley.



    We actually used our Actifry for this recipe—it requires only one tablespoon of frying oil! But for making French fries the old-fashioned way:

    1. SOAK the potatoes in ice water for an hour, drain, and pat completely dry between paper towels. You can skip this step, but it makes the fries crisper.

    2. PREPARE surface for draining by lining two baking sheets or large plates with paper towels.

    3. SELECT a large, deep pot and attach a candy thermometer with clip (the tip of the thermometer must not touch the bottom of the pot). Fill with 3 inches of peanut oil and heat over medium heat until temperature reaches 325°F.

    4. FRY potatoes (in batches) for 2-3 minutes until golden, stirring occasionally. Remove to paper towels to drain. and heat the oil to 375°F.

    6. RE-FRY potatoes For extra crispiness. Raise the temperature of the oil to 365°F and refry potatoes for 1-1/2 to 2 minutes per batch. Drain on fresh paper towels.


    Black truffle oil from La Tourangelle. Photo by Katharine Pollak | THE NIBBLE.

    7. TRANSFER fries to serving dish. Sprinkle with salt, toss with truffle oil, garnish with parsley and serve.

    Now that you own a bottle, don’t let it languish on the shelf. Use it up while the truffle flavor and aroma are strong. But don’t heat it: Heat dissipates both flavor and aroma. Drizzle truffle oil on foods or otherwise add to:

  • Carpaccio or sashimi (with shaved Parmesan cheese)
  • Finishing oil on duck breast, filet mignon, grilled fish, lamb
  • Homemade potato chips (recipe)
  • Pasta and risotto (substitute all or part of the olive oil)
  • Popcorn (also add grated Parmesan cheese)
  • Macaroni and cheese (a favorite!)
  • Mashed potatoes (a favorite!)
  • Mushroom pizza
  • Mushroom soup (garnish)
  • Roasted or grilled vegetables
  • Sautéed mushrooms
  • Scrambled eggs
  • Vinaigrette for a sliced mushroom salad with arugula and shaved fennel

    Here’s everything you need to know about truffles: the types of truffles, how to buy, store and cook truffles, and much more.

    Check out our Potato Glossary: the history of the potato and the different types of potatoes.


    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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