If you ever have the opportunity, go to the Hyatt Regency in San Francisco’s Embarcadero area, order the garlic truffle fries at the Eclipse Kitchen and Bar. If not, make my copycat recipe below. I couldn’t find another recipe like it online. It really does just like theirs, scrumptious! They are best fries I have ever had!
Truffle Oil
If you’ve never used truffle oil before be sure to use white for this dish. Truffle oil is a finishing oil. So, don’t try to fry anything in truffle oil. You want to savor the scent as much as the oil. Without the scent of the oil, you won’t even know it’s there. Plus, truffle oil is too expensive to fry in.
Oven, Toaster Oven, or Deep-Fry
The thinner your baking sheet, the more your fries will brown. If you use a toaster oven, they will brown more. If you have a standard baking sheet and no toaster oven and want crispy, brown fries, deep-fry them instead. French fries don’t brown that much in the oven unless you broil them after they bake, which is definitely an option.
The photo represents deep-fried French fries. They would have become darker and crisper if I allowed them to fry longer. I like mine soft and my husband enjoys them darker and crispy. One night I got what I wanted and the other he did.
Dairy-Free
For a dairy-free version, you can replace the Parmesan with a mixture of cashew butter and nutritional yeast flakes. Then sprinkle on a little Follow Your Heart dairy-free cheese. Daiya makes dairy-free cheese too.
This recipe is available to everyone.
Parmesan Garlic Truffle Fries
Ingredients
- 2 pounds russet potatoes peeled and sliced into 1/4x1/4-inch fries
- 2 tablespoons minced garlic
- 1 cup shredded Parmigiano Reggiano or Parmesan
- 2 teaspoons minced parsley
- 1 Mozzarella cheese stick shredded (optional)
- White truffle oil Stonewall Kitchen via Vitacost.com
Instructions
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Add the french fries to a pot of boiling water; boil for 3 minutes.
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Prepare an ice bath. Drain the potatoes and immediately add to ice bath until they cool down.
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Transfer the potatoes to a couple of clean tea towels and pat dry.
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Freeze on a parchment-paper-lined baking sheet until frozen solid, at least overnight.
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Add the minced garlic and Parmigiano Reggiano to a chopping board and cut the garlic into the cheese. You want the garlic to be coated in the cheese; set aside.
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Preheat the oven to 425ºF, toaster oven to 400ºF, or deep-fryer to 375ºF. If using an oven or toaster oven, coat the potatoes in oil and transfer to a baking sheet. Bake until tender, 10 minutes or so in the toaster oven and about 20 minutes in a large oven. Toss the potatoes using a metal spatula halfway through cooking. If using a deep-fryer, add them directly to the hot oil and fry 10 - 15 minutes or until golden brown.
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While the fries are cooking, shred the Mozzarella, if using; set aside.
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When the fries are done, blot with paper towels and transfer half of them to a serving plate. Sprinkle with half of the garlic-cheese mixture; layer the other half of fries on top; sprinkle the remaining garlic-cheese mixture on top. Sprinkle with the Mozzarella, if using and from 1 - 2 feet above the fries, sprinkle the parsley so that it goes everywhere on the fries in small amounts. Place 6 inches away from the broiler of your oven, on low, for about 1 minute or until the Mozzarella melts. Be careful the fries don't burn.
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Drizzle the top with truffle oil and serve immediately.