French Fried with Truffled Salt & Pepper

Truffled salt transforms regular fries into on olfactory experience that is hard to beat.

French Fried with Truffled Salt & Pepper 

Print This Recipe Total time Yield 4Published

serves 4 to 6


  • 1 tablespoon coarse salt
  • 1 teaspoon freshly cracked black pepper
  • ½ teaspoon white truffle oil
  • peanut oil (for frying)
  • 3 pound russet potatoes (about 3 large), unpeeled, cut into “fries”


Truffled Salt

Mix salt pepper and truffle oil together very well. Set aside.


1. Line 2 large baking sheets with paper towels.

2.Attach candy thermometer to side of large deep pot (do not let tip touch bottom). Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over medium heat to 300°F.

3. Place potatoes between 2 kitchen towels and pat dry. Working in batches, add potatoes to oil and cook until potatoes are just tender, stirring occasionally and maintaining heat at 300°F, about 3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain.

4. Heat same oil until temperature reaches 360°F to 365°F. Working in batches, add same fries to oil and cook until golden brown, maintaining temperature between 360°F and 365°F, about 2 minutes per batch.

5. Transfer to second prepared baking sheet to drain. Transfer french fries to serving dish; sprinkle with the truffled salt, then serve.