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These truffle fries are hand-cut fried French fries with truffle oil drizzled over the top, served with shredded parmesan, parsley, and a bit of salt. They are a simple yet fancy side dish or appetizer. You won’t want regular fries again!
Love this recipe? Try Jalapeño Pimento Cheese Balls and my Cinnamon Sugar Muffins for more tasty recipes!
Truffle Fries are a fun way to bring a little something extra to your family dinner table. They are made with potatoes, parmesan cheese and truffle oil and a little parsley as a garnish. These fries are nothing short of amazing! They will be gobbled in in no time!
The fries are fried until golden and crispy. These fries really are a fry lover’s dream!
Why You’ll Love This Recipe
- A fun and easy twist on french fries that are full of irresistible flavor!
- Great for an appetizer or a side dish.
- Fries that are really truly crispy!
- Requires just 6 ingredients!
Ingredients You’ll Need
- Russet Potatoes - I use russet, but Yukon gold works too.
- Oil - you’ll want to use fresh oil for frying.
- Salt - adds amazing flavor to truffle fries.
- Truffle Infused Olive Oil - truffle oil is olive oil infused with truffle flavor for a subtle but delicious truffle flavor.
- Parmesan Cheese - I recommend a high quality parmesan cheese. I like to use shaved parmesan, but shredded works great too.
- Parsley - use fresh parsley to garnish. It adds some pretty color to the presentation.
How To Make This Recipe
Step 1:
In a large bowl of cold water, submerge the cut potatoes. Soak for at least 2 hours.
Step 2:
Transfer the potatoes to a paper towel lined baking sheet and pat dry.
Step 3:
In a large pot, add about 3 inches of oil and heat to 300 degrees.
Step 4:
Cook half the potatoes for 4-5 minutes to cook through, but not brown. Transfer to a new paper towel lined baking sheet. Repeat with remaining potatoes.
Step 5:
Increase the heat of the oil to 400 degrees. Fry the potatoes, working in batches, for about 4-6 minutes, or until crisp and golden brown. Drain on paper towel lined baking sheets. Salt the fries as soon as they come out of the oil.
Step 6:
Transfer the fries to a serving dish. Drizzle them with the truffle oil, then sprinkle with parmesan cheese and parsley.
Recipe Tips
- Freshly grated parmesan is best, although you can find freshly grated in the specialty cheese area of the grocery store.
- Russet or Yukon gold potatoes are the best for making truffle fries.
- Cut all fries the same size, ¼ inch thick is preferred.
- Don't overcrowd the fries in the pot, work in batches.
Variations
- Try topping the fries with a different type of cheese!
- Change up the fresh herbs. Chopped basil, rosemary, thyme or oregano or also amazing!
- Dip your fries in dipping sauce! Aioli sauces are great with these fries.
Storing
Storing: These fries are best when served hot and fresh, however they can be stored in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven until they are crisp again.
Freezing: Place the fries in a freezer safe zip top bag and store in the freezer for up to three months.
FAQ
Fries that are flavored with truffle oil, parmesan cheese and some salt.
Truffle oil comes in either black truffle or white truffle varieties and both are infused into olive oil. Either works great for this recipe.
Delicious! Crispy fries, sprinkled with some salt with earthy flavor of truffle mixed throughout.
They make a great side dish or appetizer. They're amazing served on their own, but they are also good with ranch or an aioli dip.
Absolutely! Drizzle some over pizza, pasta, bread, soup or popcorn!
Truffle Fries
These truffle fries are hand-cut fried French fries with truffle oil drizzled over the top, served with shredded parmesan, parsley, and a bit of salt. They are a simple yet fancy side dish or appetizer. You won’t want regular fries again!
Ingredients
- 2 pounds russet potatoes, cleaned and cut into ¼-inch thick fries
- Oil, for frying
- Salt, to taste
- 1 tablespoons truffle oil
- ¼ cup shredded parmesan cheese
- 2 tablespoons parsley, chopped
Instructions
- In a large bowl of cold water, submerge the cut potatoes. Soak for at least 2 hours.
- Transfer the potatoes to a paper towel lined baking sheet and pat dry.
- In a large pot, as about 3 inches of oil and heat to 300°.
- Cook half the potatoes for 4-5 minutes to cook through, but not brown. Transfer to a new paper towel lined baking sheet. Repeat with remaining potatoes.
- Increase the heat of the oil to 400°. Fry the potatoes, working in batches, for about 4-6 minutes, or until crisp and golden brown. Drain on paper towel lined baking sheets. Salt the fries as soon as they come out of the oil.
- Transfer the fries to a serving dish. Drizzle them with the truffle oil, then sprinkle with parmesan cheese and parsley.
Notes
- Freshly grated parmesan is best, although you can find freshly grated in the specialty cheese area of the grocery store.
- Russet or Yukon gold potatoes are the best for making truffle fries.
- Cut all fries the same size, ¼ inch thick is preferred.
- Don’t overcrowd the fries in the pot, work in batches.
- Storing: These fries are best when served hot and fresh, however they can be stored in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven until they are crisp again.
- Freezing: Place the fries in a freezer safe zip top bag and store in the freezer for up to three months.
Recommended Products
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Nutrition Information:
Yield:
6Amount Per Serving: Calories: 145Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 57mgCarbohydrates: 26gFiber: 2gSugar: 1gProtein: 4g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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