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

Golden truffle fries with Gruyère, chives, and peppery aioli.

Category Side Dish

Prep 45 minutes

Cook 25 minutes

Style French

Technique Soaking

Diet Friendly Vegetarian

Daily recipe · July 13, 2026

A little about this dish

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.

A final fox tip

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.