Crispy Homemade French Fries with Truffle Butter
If you’ve ever wondered how restaurants get their fries so crispy on the outside and fluffy on the inside, the secret is simple: the double-fry method. These homemade French fries are cooked twice — first at a lower temperature, then again at high heat — and finished with a rich, garlicky truffle butter that takes them over the top.
This recipe uses 5 pounds of russet potatoes and a gallon of vegetable oil (you won’t use all of it, but it’s the safest size so you don’t underbuy). The result? A big batch of perfectly golden, restaurant-style fries with luxe truffle flavor.
Ingredients
For the Fries
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5 pounds russet potatoes
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1 gallon vegetable oil (you won’t use all of it)
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Salt, to taste
For the Truffle Butter
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2 tbsp bacon fat
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2 tbsp salted butter
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2 cloves garlic, minced or smashed
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1 tsp truffle salt
Equipment
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Deep fryer or large heavy pot
- French Fry Cutter
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Thermometer (for oil temp)
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Sheet pans + paper towels
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Slotted spoon or spider
How to Make Double-Fried French Fries with Truffle Butter
Step 1: Prep the Potatoes
Wash the potatoes. Cut into uniform fries. The fry cutter makes this SO much easier.
Soak in ice cold water for 30 min – 2 hours.
Drain and rinse. Dry thoroughly on towels.
Step 2: First Fry (Blanching Fry)
Heat oil to 300°F.
Fry potatoes in batches for 4–5 minutes.
They should be soft and pale — not browned.
Remove and drain on paper towels.
Step 3: Chill the Fries
Transfer fries to a tray and refrigerate until fully chilled 1 hour (can refrigerate up to 8 hours).
This step is key to getting that crisp, shatter-style exterior.
Step 4: Make the Truffle Butter
While the fries chill:
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Add bacon fat and butter to a small saucepan over medium heat.
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Add garlic and cook gently.
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Remove garlic just before it browns.
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Stir in truffle salt and cook until dissolved.
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Set aside.
Your kitchen will already smell insane at this point
Step 5: Second Fry (Crisping Fry)
Heat oil to 375°F.
Fry chilled potatoes in batches for 2–3 minutes until deep golden brown and crispy.
Drain on paper towels and season with salt immediately.
Step 6: Toss in Truffle Butter
Place hot fries in a large bowl.
Drizzle with warm truffle butter and toss gently to coat.
Serve immediately.
Pro Tips for Perfect Homemade Fries
Russets are best — high starch = fluffy inside
A fry cutter and a digital read thermometer will be your best friend
Don’t skip chilling — it’s the crisp secret
Fry in batches so oil temp stays hot
Allow oil to heat back up to temp before frying the next batch
Season while hot so salt sticks
What to Serve with Truffle Fries
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Filet mignon or steak (hello steakhouse vibes )
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Burgers
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Fried chicken
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Aioli or garlic mayo for dipping
Why You’ll Love These Fries
These aren’t just fries — they’re steakhouse-quality truffle fries at home. Crispy, rich, buttery, and totally addictive.
Crispy Homemade French Fries with Truffle Butter
Ingredients
- 5 lbs russet potatoes
- 1 gal vegetable oil
- fine sea salt
Truffle Butter
- 2 tbsp bacon fat
- 2 tbsp salted butter
- 2 garlic cloves smashed or minced
- 1 tsp truffle salt
Instructions
- Wash and dry potatoes. Cut into fries based on the thickness you like. A fry cutter makes this job quick and easy.
- Soak the cut potatoes in ice water for 30 min-2 hours. Drain in a colander and rinse off.
- Lay out to dry for 30 minutes on towels. I like to bring out a fan to help.
- Preheat vegetable oil in a large pot over medium high heat. I like to get a gallon of vegetable oil for this job. You won't need the entire gallon. You want about 3-4 inches of oil in the pot.
- Separate the cut potatoes in 8 equal bunches. Once the oil reaches 300 degrees put the first round of potatoes in the oil. Allow to fry for 4-5 minutes. The fries should remain white and be limp and oily when they come out. That's what you want. Dry on paper towels or brown paper bags. Continue doing the first fry on every batch.
- Line large sheet pans with paper towels. Line up the fries in a single layer on each sheet pan. Once they're room temperature place in the refrigerator for at least 1 hour. You can do this up to 8 hours in advance and leave the fries in the refrigerator until it's time for the second fry.
- While the fries chill, make your truffle butter. Add bacon fat, salted butter, and garlic to a separate pan. Cook over medium heat. Just before the garlic browns remove it from the pan. Add the truffle salt and cook until the salt dissolves. Set aside.
- Preheat the same pot of oil to 375 degrees over medium heat.
- Cook the fries in small batches again for 2-3 minutes until they reach the desired golden brown color you prefer. Remove and place on paper towels. Salt immediately. Allow the oil to come back up to 375 before cooking the next batch. If it gets too hot, turn the heat off and once it lowers to 385 you can add more fries and turn the heat back on to medium. The fries will immediately drop the oil temperature. Just as long as you're hovering around that 375 degree mark, you'll be fine.
- Pour over the truffle butter and enjoy!
Crispy Homemade French Fries with Truffle Butter
Ingredients
- 5 lbs russet potatoes
- 1 gal vegetable oil
- fine sea salt
Truffle Butter
- 2 tbsp bacon fat
- 2 tbsp salted butter
- 2 garlic cloves smashed or minced
- 1 tsp truffle salt
Instructions
- Wash and dry potatoes. Cut into fries based on the thickness you like. A fry cutter makes this job quick and easy.
- Soak the cut potatoes in ice water for 30 min-2 hours. Drain in a colander and rinse off.
- Lay out to dry for 30 minutes on towels. I like to bring out a fan to help.
- Preheat vegetable oil in a large pot over medium high heat. I like to get a gallon of vegetable oil for this job. You won't need the entire gallon. You want about 3-4 inches of oil in the pot.
- Separate the cut potatoes in 8 equal bunches. Once the oil reaches 300 degrees put the first round of potatoes in the oil. Allow to fry for 4-5 minutes. The fries should remain white and be limp and oily when they come out. That's what you want. Dry on paper towels or brown paper bags. Continue doing the first fry on every batch.
- Line large sheet pans with paper towels. Line up the fries in a single layer on each sheet pan. Once they're room temperature place in the refrigerator for at least 1 hour. You can do this up to 8 hours in advance and leave the fries in the refrigerator until it's time for the second fry.
- While the fries chill, make your truffle butter. Add bacon fat, salted butter, and garlic to a separate pan. Cook over medium heat. Just before the garlic browns remove it from the pan. Add the truffle salt and cook until the salt dissolves. Set aside.
- Preheat the same pot of oil to 375 degrees over medium heat.
- Cook the fries in small batches again for 2-3 minutes until they reach the desired golden brown color you prefer. Remove and place on paper towels. Salt immediately. Allow the oil to come back up to 375 before cooking the next batch. If it gets too hot, turn the heat off and once it lowers to 385 you can add more fries and turn the heat back on to medium. The fries will immediately drop the oil temperature. Just as long as you're hovering around that 375 degree mark, you'll be fine.
- Pour over the truffle butter and enjoy!