Truffle Fries

Truffle Fries

Green Valley Grill’s truffle fries are a Greensboro tradition and are one of the most popular features on our menu (second only to GVG’s parmesan crusted chicken). Below you’ll find the recipe to make these delicious fries at home. Also, be sure to check out more GVG recipes and our latest seasonal menu.

Truffled Fries with Parmesan-lime aïoli

1 ½ cups Idaho Russet Potatoes

1 tsp Kosher Salt

1/4 cup (2 fl oz) Parmesan Lime Aioli (see recipe below)

2 Tbsps. (1 oz) Parmesan cheese, grated

1 Tbsps. (½ oz) Black Truffle Oil

1 tsp Truffled Sea Salt

Parmesan Lime Aioli

2 cups Mayonnaise

1 fl oz Lime Juice

½ cup Parmesan cheese, grated

¼ tsp chopped fresh Thyme

½ tbsp chopped fresh Garlic

Truffled Fries with Parmesan-lime aïoli

Fry Prep Instructions

To wash: Fill large bowl ½ way with cold water. Slice potatoes into 1/4 – 3/8 inch strips. Place cut potatoes directly into cold water. Agitate potatoes to remove dirt and excess starch. Put aside. To make a salt water bath, fill a second large bowl 1/4 way with warm water, add Kosher Salt, stir to dissolve. Add ¼ way with cold water. Transfer potatoes from first bowl to salted water bath. Potatoes can be stored in the refrigerator until you are ready to blanch.

To blanch: Heat fry oil in fryer to 300 degrees. Shake excess water from potatoes and place in fry basket in batches. Drop into oil and allow to cook for 2 minutes and 15 seconds. Remove from oil and shake aggressively to separate fries. Place cooked fries on a sheet tray and keep cold until ready for final cooking step. Wait for fry oil temperature to return to 300 degrees before continuing with next batch.

Yields – 7 pounds blanched potatoes

Truffle Fries Instructions

Place 1 1/2 cups (12 oz) of blanched potatoes in hot fryer until crisp. Drain well. Place fries in a metal mixing bowl and toss with grated cheese, truffle oil and salt. Enjoy and dip in Parmesan Lime Aioli.


Green Valley Grill is located in Greensboro, NC. We are a 100% employee-owned restaurant. Sign up for the latest recipes and menus.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989 - . This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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