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Hand-Cut Truffle Fries

Hand-Cut Truffle Fries

Fresh hand-cut fries dusted with our Buried Treasure Truffle Butter seasoning. The trick to making homemade fries is to fry them twice: once at a lower temp to blanch the pototo, and once at a higher temp to get them crispy and golden. Serve them with our creamy Black Truffle Herb Aioli, and a burger or steak. 

Hand-Cut Truffle Fries

Difficulty: Easy 
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 6


4 Idaho Potatoes
Buried Treasure Truffle Butter
Vegetable Oil, for frying
Black Truffle Herb Aioli 



  1. Scrub and dry the potatoes, then transfer to a cutting board, and slice the potatoes into long, thin strips (¼” x ¼” x 5”). 

    Place cut potatoes into a bowl of cold water, while cutting the remaining 3.

  2. Add oil to a deep cast iron skillet, or a small fryer.  Heat oil to 275° F.

  3. Remove potatoes from the water, then pat dry.  Working in batches, blanch the potatoes for 5 minutes, then drain and transfer to a sheet tray.

  4. Increase the oil temperature to 350° F, then fry the potatoes again, in batches, until golden and crisp.

  5. Remove fries from the oil, then season immediately with Buried Treasure.  Serve hot with Buried Treasure Herb Sauce for dipping.

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