Crispy Homemade French Fries with Truffle Butter
French Fries made out of russet potatoes get made the correct way with soaking, drying and double frying! Served with a mouth-watering 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!
Tried this recipe?Let us know how it was!