From above, a white oval platter overflows with neatly stacked golden fries, edges deeply crisp and glistening. Fine snow-like shavings of Gruyère melt softly over the top, dotted with vivid green chives and parsley. A small ramekin of pale aioli sits beside the pile, dusted with cracked black pepper, while a final pinch of flaky salt and truffle flecks gives the whole plate elegant bistro drama.

French Fries Day Truffle Gruyère Bistro Frites

Name: French Fries Day Truffle Gruyère Bistro Frites
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4
Cuisine: French-American Fusion
Ingredients: Russet potatoes, 2 1/2 pounds scrubbed and cut into 1/4-inch fries; Gruyère cheese, 3 ounces shaved or very finely grated; Mayonnaise, 1/2 cup; Garlic, 1 small clove finely grated; Fresh lemon juice, 2 teaspoons freshly squeezed; Black truffle oil, 2 teaspoons; Parmesan cheese, 2 tablespoons finely grated; Fresh chives, 3 tablespoons finely sliced; Fresh flat-leaf parsley, 1 tablespoon finely chopped; Black pepper, 1 teaspoon freshly cracked, divided; Cornstarch, 1 tablespoon; White vinegar, 1 tablespoon; Neutral frying oil, 2 quarts for frying; Flaky sea salt, 1 1/2 teaspoons or to taste; Kosher salt, 1 tablespoon for soaking water

Category Side Dish

Prep 45 minutes

Cook 25 minutes

Style French-American Fusion

Technique Soaking

Diet Friendly Vegetarian

Daily Recipe: July 13, 2026

For French Fries Day in New York City, this recipe turns the humble fry into a celebratory showstopper: ultra-crisp double-cooked potatoes piled high and showered with shaved Gruyère, truffle-parmesan sea salt, and a rain of fresh chives. A silky black pepper aioli adds bistro flair, while the finishing touches make it feel worthy of a downtown brasserie and a camera roll full of golden-hour food shots.

Ingredients (for 4)

Russet potatoes - 2 1/2 pounds - scrubbed and cut into 1/4-inch fries
Gruyère cheese - 3 ounces - shaved or very finely grated
Mayonnaise - 1/2 cup
Garlic - 1 small clove - finely grated
Fresh lemon juice - 2 teaspoons - freshly squeezed
Black truffle oil - 2 teaspoons
Parmesan cheese - 2 tablespoons - finely grated
Fresh chives - 3 tablespoons - finely sliced
Fresh flat-leaf parsley - 1 tablespoon - finely chopped
Black pepper - 1 teaspoon - freshly cracked, divided
Cornstarch - 1 tablespoon
White vinegar - 1 tablespoon
Neutral frying oil - 2 quarts - for frying
Flaky sea salt - 1 1/2 teaspoons - or to taste
Kosher salt - 1 tablespoon - for soaking water

Preparation

Step 1 - 🥔💧🧂

Place the cut russet potatoes in a large bowl of cold water with the kosher salt and white vinegar. Soak for 30 minutes to remove excess starch.
Step 2 - 🥣🧄🍋

Whisk together the mayonnaise, grated garlic, lemon juice, 2 teaspoons black truffle oil, and 1/2 teaspoon black pepper in a small bowl. Refrigerate until ready to serve.
Step 3 - 🧻🥔✨

Drain the potatoes and pat them very dry with clean kitchen towels. Toss with the cornstarch until lightly coated.
Step 4 - 🍟🔥⏲️

Heat the neutral frying oil in a heavy pot or Dutch oven to 325°F. Fry the potatoes in 3 to 4 batches for 4 to 5 minutes, until pale and tender but not browned. Drain on a wire rack or paper towels.
Step 5 - 🔁🥔🔥

Increase the oil temperature to 375°F. Fry the potatoes again in batches for 2 to 4 minutes, until deeply golden and crisp. Drain well on a rack.
Step 6 - 🧂🧀🤏

While hot, season the fries with flaky sea salt, Parmesan, and the remaining 1/2 teaspoon black pepper. Toss gently to coat evenly.
Step 7 - 🧀🌿🍟

Pile the hot fries onto a warm serving platter. Top with the Gruyère so it softens slightly, then scatter with the chives and parsley.
Step 8 - ✨🥣😋

Drizzle with a little more black truffle oil if desired, and serve right away with the black pepper aioli on the side for dipping.

Additional

Double-frying is the secret to iconic fries: the first fry cooks the potato through, and the second creates that irresistible shattering crust. For a very NYC bistro moment, serve these with chilled sparkling water and a side of cornichons. Want to make them extra праздничный-looking for photos? Finish with edible flowers or a tiny sprinkle of gold-dusted flaky salt just before serving.