How to Make Truffle Fries Without Deep Frying

 

Once upon a time, truffle fries were one of those items you could only expect to find at a fancy gastropub. Then all of a sudden, they were popping up all over the place: with burgers, with steaks, and even as the highlight of an entire menu promotion. The attraction is obvious you get the crispy, familiar comfort food of fries, married with the luxurious aroma of truffle. And the kicker? You can enjoy restaurant quality truffle fries without even owning a deep fryer.

The Biggest Myth About Homemade Truffle Fries

Most people think that deep frying is the only way to get crispy fries. It isn‘t. Deep frying does work, but this is not the silver bullet that people make it out to be. The texture of a chip depends on managing moisture, technique and temperature. I‘ve had oven baked truffle fries that put some restaurants to shame because they‘ve been swimming in oil. Equipment isn‘t the issue here, technique is. This is good news for home cooks, because ovens are generally better suited to baking than frying.

Start With the Right Potatoes

If you are serious about making truffle fries then choosing your potatoes is a little more important than splashing out on the more expensive ingredients. Russet potatoes are still the best because they pack a lot of starch in but remain drier than others, creating the fluffy interior and crunchy exterior. Waxy potatoes aren‘t impossible, but they don‘t usually develop the same texture and cut evenly. Uneven cuts create uneven cooking with some potatoes burning and others still soft, nobody wants it.

Soaking Potatoes Is Worth the Extra Time

I know this step is annoying. I know. But, wearing a layer of cold water in around your sliced potatoes helps remove excess surface starch and results in a much better finished texture. Half an hour is good, an hour is better. Overnight is best (then you have time to get the rest of the ingredients prepared while it‘s soaking). If you look at the water that is sitting around the fries during the soaking process, you‘ll see it‘s cloudy (that‘s what you want). Your goal is to soak up as much of that surface starch as you can. Why? To produce crispy fries that hold the crunch longer.

Dry Potatoes Lead to Better Results

Next, the stage that many gloss over, are the drying stages. Dry completely before oil or heat hits the chips. Water in steam is the enemy of crispness at every stage; it must be removed. Carefully dry the chips, using several cloths and patience. Gently absorb any remaining water. This will ensure that dry interior turns golden with the slight crunch it needs. If you fail, you can generally record the moisture.

Using Oil Correctly Makes a Difference

No deep frying. Oil then plays a secondary role at best. All that‘s required is a light film of it. Too much and the final results are greasy tasting chips and who‘s going to want to eat them? Too little and the chips can go dry and uninspiring. Toss the spuds gently over the bowl, ensuring an even, thin layer of oil or smoke. That‘s plenty. The oven will do the rest. You‘re not trying to mimic a deep fat fryer precisely here. What you are trying to do is develop a desired texture through selective cooking and sensibly preparing the spuds.

Why High Heat Matters So Much

What temperature you cook the fries is obviously key to getting them truly crispy. Anything under about 425 degree F has a hard time building that desirable crust that makes a great fry memorable. I tend to go a little hotter, around 425 to 450 degree F. One of the most under appreciated techniques in making crispy fries is to throw the potatoes onto a heated sheet. That hot sheet instantly starts crisping up the outside of the fry. Small detail, huge difference. It sounds too insignificant to listen to until you put it to the test yourself.

Adding Truffle Flavor the Right Way

The worst mistake you can do with truffle fries is adding the tuffle oil too soon. If you add the oil when the fries are too hot the truffle flavor decreases and the expensive ingredient is wasted. Better way is to cook the potatoes first. When the fries are hot and crispy add a dash of truffle oil and toss carefully. The smell is then retained better and the flavor is cleaner. Also some freshly grated parmesan and a sprinkle of chopped parsley work superbly with proper truffle flavors.

Pairing Truffle Fries With Other Comfort Foods

Another reason for their success is that truffle fries are very versatile. They are perfect as an addition to a burger, grilled chicken, sandwiches or even with a steak dinner. I think truffle fries are just fabulous to eat with the comfort food staples, because the strong truffle smell enhances the familiar flavors and doesn‘t take them over. If you‘ve already recreated the homemade crispy fries successfully, then truffle seasoning will be an obvious choice to enhance them. It takes very little to upgrade your standard crispy fries, but you will feel like you‘re a long way above them.

Restaurant-Style Results Without Restaurant Equipment

In fact, home cooks tend to think that it‘s a special gadget in the professional kitchen that makes the difference. Sometimes it is. But more often than not, it‘s just from the basics. Good potatoes, use of flour; then rinsing, drying, roasting, and the wiring of the oven, and wearing the right apron; and knowing when to add the truffle oil. These are the things that make it always go well, not a special expensive gadget, and all you need is patience; if you ignore these steps, your truffle fries will not differ from some from a professional restaurant.

Conclusion

Is it possible to make truffle fries without deep frying? Of course, by keeping your focus on technique rather than your fryer. Use high-starch potatoes, drain them dry, fry them in a very hot oil and add your truffle oil at the right moment to create crunchy truffle fries with a powerful taste and a nice texture. Whatever your meal may be a snack with some burgers, chicken or some comfort-food preparation your homemade truffle fries may very well be one of the most enjoyable dishes you can cook.