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Truffle Fries

Who needs fast food when you can make your own parmesan truffle fries? These garlicky, crispy baked fries are coated in truffle oil and tossed with grated parmesan cheese and fresh parsley. They are so easy to make, and you don’t even need a deep fryer!

For similar side dish recipes, grab my recipe for Air Fryer Avocado Fries, these Roasted Mushrooms with Parmesan and Pine Nuts, or the most delicious Grilled Vegetables with Halloumi.

Shot of baked truffle fries garnished with chopped parsley.


 

These parmesan truffle fries are a gourmet version of the classic French fries, enhanced with luxurious ingredients that kick up their flavor. Don’t get me wrong, classic french fries, cajun fries, and these oven baked french fries are fabulous, but when I see truffle fries on a menu, that’s where I’m going! Whenever I order them, I wonder how to recreate these treats of savory goodness at home. It took some experimenting, but I finally got it right. And so, naturally, I will share the recipe with you!

What Are Truffle Fries?

Truffle Fries are steaming hot, crispy, yet tender baked french fries tossed in truffle oil. I decided to add freshly grated parmesan cheese and chopped fresh parsley to the mix. The deeply savory and earty flavor of the truffle oil seeps into the fries, while the cheese provides a perfect extra kick of saltiness, and the parsley adds a brightness that balances everything out. The result is a flavorful, cheesy, fly-off-the-plate side dish that you can’t resist.

an overhead shot of the ingredients for parmesan truffle fries.

Ingredients You’ll Need

You’ll need these essentials to make my delicious truffle fries recipe, from the perfect potato to the authentic truffle oil and freshly grated parmesan for that final tasty touch.

  • Russet potatoes. You will want to cut the potatoes into thin strips. Strips that are too thick will result in fries that are crispy on the outside but not cooked through.
  • Black truffle oil. You can also use white truffle oil – black truffle oil is more authentic because black truffles are indigenous to France.
  • Freshly grated parmesan. You can buy a pre-grated product, but I highly suggest grating your own. 

How to Make Parmesan Truffle Fries

It’s relatively simple to make these easy fries at home. This recipe is great because you don’t even need a deep fryer. Just a sheet pan, some parchment paper, and a few ingredients.

  1. Prep. Preheat the oven to 450˚F and line a baking sheet with parchment paper.
  2. Prepare the potatoes. Place the sliced potatoes in a big bowl and cover them with water and ice. Set aside for 30 minutes. Drain and thoroughly dry the sliced potatoes with paper towels.
  3. Toss. Place the potato slices in a bowl and combine them with olive oil, garlic powder, and sea salt.
  4. Bake. Turn the fries out onto the baking sheet and bake for 10 minutes. Flip. Bake for 10 more minutes.
  5. Crisp up (if needed). If the fries haven’t browned enough, flip again and bake for additional 5 minutes. Repeat until crispy.
  6. Add truffle oil. Toss the fries in truffle oil and then in the grated parmesan and fresh parsley, and serve.
Truffle fries in a baking pan lined with parchment paper.

Recipe Tips

  • Soak in water. This removes the starch or sugars on the potatoes’ surface and helps the fries to crisp up.
  • Dry your potatoes. After removing the potatoes from the ice water, pat them dry with a paper towel. Removing excess moisture from the fries will help them crisp up properly.
  • High enough heat. It is crucial that the oven is set to 450˚F. Lower temperatures will not get you the crispy exterior you are looking for.
  • Keep it moving. It is important to periodically flip the fries during the baking process. Otherwise, they will stick to the parchment paper and crisp unevenly. Flip halfway through the bake time and, if the fries are not done after the initial 20 minutes, continue to flip every 5 minutes until you achieve the desired level of crispiness.

Serving Suggestions

These taters are so good on their own, but they also make a wonderful side dish to a big fat burger or sandwich.

Parmesan truffle fries in a baking pan lined with parchment paper.

How to Store & Reheat Leftovers

  • Truffle fries are best straight out of the oven. Leftovers should be sealed in an airtight container and stored in the refrigerator for 2 days. Keep in mind that they will get soggy as they sit, so it is best to enjoy them as soon as possible.
  • When ready to reheat the fries, preheat the oven to 450˚F and wrap the fries loosely in aluminum foil. Bake for 10 minutes or until heated through.

Easy Sides

Shot of baked truffle fries garnished with chopped parsley.

Parmesan Truffle Fries

Katerina | Diethood
These garlicky, crispy baked parmesan truffle fries are coated in truffle oil and tossed with grated parmesan cheese, adding a gourmet twist to the classic snack.
5 from 1 vote
Servings : 6
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour

Ingredients
  

  • 4 large russet potatoes, washed, scrubbed, and cut into ¼-inch wide by 3-inch long strips
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons sea salt
  • ¼ cup truffle oil
  • ½ cup freshly grated parmesan cheese
  • ¼ cup chopped fresh parsley

Instructions
 

  • Place the cut potatoes in a large bowl with cold water and ice. Set aside for 30 minutes.
  • Preheat the oven to 450˚F and line a baking sheet with parchment paper
  • Drain the potatoes. Using paper towels, pat dry the potatoes well.
  • Combine the potatoes, olive oil, garlic powder, and sea salt in a large mixing bowl; toss to coat.
  • Arrange the potatoes on the prepared baking sheet in a single layer and bake for 10 minutes. Remove from the oven, flip, and continue to bake for 10 more minutes.
  • Remove the fries from the oven and check for crispiness. If they are not golden brown and crispy, flip them over, return them to the oven, and bake for 5 minutes. Repeat this process until the desired level of crispiness is achieved.
  • Transfer the fries to a large mixing bowl and drizzle with truffle oil. Gently toss to coat.
  • Add the grated parmesan cheese and fresh parsley; toss to coat.
  • Serve.

Notes

  • Potatoes: The best potatoes for making french fries are russet potatoes or Idaho potatoes.
  • Soaking the potatoes in ice water removes the starch on the potatoes’ surface and helps the fries to crisp up. After removing the potatoes from the ice water, pat them dry with a paper towel.
  • High heat. For crispy potatoes, it is important to cook the potatoes in a very hot oven – bake them at 450˚F.
  • Flipping: It is a good idea to flip over the fries during the cooking process, or they might not cook evenly.
  • Truffle Oil: If you can, try using all-natural truffle oil for these fries. You can try the fries with black truffle oil or white truffle oil – black truffle oil is more authentic because black truffles are indigenous to France.

Nutrition

Serving: 4 ounces | Calories: 354 kcal | Carbohydrates: 46 g | Protein: 8 g | Fat: 16 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 g | Cholesterol: 7 mg | Sodium: 742 mg | Potassium: 1067 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 285 IU | Vitamin C: 17 mg | Calcium: 110 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Side Dish
Cuisine: American
Keyword: truffle and parmesan fries, truffle french fries, truffle fries
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