The Art of the French Fry

Art is in the eye of the beholder so if you determine that your fries will become your "Apple of the Earth" masterpiece no one can criticize you for trying to make them better and better every day.

Choose Your Potato Wisely

The best potato to use for homemade French fries is the Idaho Russet but don’t worry if they are not available – pick the driest non waxy potato available and go for it but try to avoid using red potatoes, fingerling or new potatoes.

Peel the potatoes and place each into a bowl of cold water. Once all are peeled take a sharp knife turn the potato on its side and cut about approximately 3/8″ slices. Next, turn the slices so they are flat, and cut them into 3/8″ strips, returning them to the bowl of cold water when cut.

Soak 'em

Leave the cut fries in the bowl of cold water for about 30 minutes, changing the water out for a new batch of cold water every five to ten minutes. Empty the water and place the fries in the wire fryer basket and shake them as dry as you can.

Cook 'em

Place the basket into the fryer which has been filled with enough peanut oil (best) or vegetable oil to cover the basket. The oil should already be hot at about 330°F. Cook the fries for five minutes.

Chill 'em

Remove from the fryer by tipping the basket of fries into a large, clean, cool stainless steel bowl and allow to rest for ten minutes in the fridge or freezer.

Distress 'em – Optional

If you like your fries crunchy on the outside and soft on the inside with extra crunchy bits then you can distress the fries by crushing them across the center with a flat, not sharp, blade like a stainless steel egg turner or spatula. Make sure you crush the fries across their center to make a ragged, squashed cut. Repeat three or four times.

Cook 'em Again

Return the fries to the fryer basket and cook in the oil, preheated to 400°F for about five minutes or until golden brown with darker brown corners and crispy bits around the distressed ends. Raise the basket and allow to drain for a minute then dump the basket of fries into a large, clean, cool stainless steel bowl. To get even dispersion of salt lightly toss the fries as you’re dusting the salt on top.

Truffle French Fries

Using Truffle Salt will give the fries an outstanding taste and you get the benefit of seeing the black flecks of truffle on the fries, so it’s a fun visual reminder that they are truffle fries!

Truffle Salt
Our truffle salt is made with Sicilian sea salt and black summer truffles, prized for centuries for the warm, earthy flavors and aromas they add to every dish.

Truffle Ketchup Fries

They can still be truffle fries if they’re paired with a truffle condiment, so another easy way to add the truffle flavor to your French fries is to create a secret truffle sauce incorporating truffle salt with ketchup and mayo, mixed to your personal taste.

French Fries and Ketchup

It’s also a really easy way to enjoy truffle fries when you are with someone who is not a truffle lover. Perhaps your personal masterpiece of fries will help them find their way to truffle happiness.

Truffle Cheese Salt Fries

Everything you love about Truffle Salt now gets a little cheesy. How do you make our Truffle Salt better? Simple, add finely ground Parmigiano Reggiano or Parmesan cheese, so we did and voila! - Truffle Cheese Salt.

Truffle Cheese Salt

The combination completely amps up Truffle Fries – creating instant truffle cheese fries. Apply while the fries are very hot and the cheese will stick to the fries better.

Enjoying Truffles

Compared to regular salt, you might think that truffle salt is expensive. Well, truffle salt is expensive because truffles are expensive but they are only used sparingly in dishes so you will be surprised how long a small bottle of truffle salt can last, and how many dishes it can enhance.