Recipe at a Glance
TL;DR for The Best Truffle Fries with Parmesan
Recipe Summary
Fancy up your homemade French fries and turn them into the best truffle fries and a bit of parmesan to garnish! So easy to make and absolutely tasty good!
Prep15m
Cook30m
Total45m
64gCarb
11gFat
8gProtein
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This Parmesan Truffle Fries recipe is sponsored by Idaho Potatoes. All opinions are my own.
Parmesan Truffle Fries! A fancied-up french fry that tastes gorgeous!
Truffle fries are crisp French fries finished with a light drizzle of truffle oil, Parmesan, garlic, parsley, and sea salt. This recipe includes both oven-baked and deep-fried methods, so you can choose the one that works for you.
Start with crisp homemade French fries, then add the truffle oil after cooking so you don’t lose its fresh aroma. The notes below cover the best potatoes, oil, seasonings, and Parmesan for balanced truffle flavor.
For more ways to make crisp fries at home, try these air-fryer homemade French fries or my shoestring-style French fries.
What ingredients do I need to make truffle fries?
- Start with fresh oil. Regardless of whether you’re garnishing, frying, or baking in the oven, you’ll want to use fresh oil. Oils tend to go rancid after a while and that rancid flavor can and will come through in your final dish. And while you’re at it, consider serving these alongside my truffle garlic aioli, it was practically made for these fries and takes about five minutes to pull together.
- Truffle Oils! For this recipe and others, I prefer a white truffle oil, it’s not as strong as the black truffle oil which sometimes can be overpowering. If you can only find black truffle oil, and you find it too strong, you can add a little extra virgin olive oil to it to tone down the flavor. Either way, a little truffle oil (white or black varieties) goes a long way and you’ll only need a little drizzle for your recipes.
- For the seasonings, again, using recently bought herbs and spices will make that dish amazing. For optimal flavor, Litehouse freeze-dried herbs are perfect for bringing out the best flavors. I love their freeze-dried garlic so much, that I sometimes eat it on its own, truth. To find out where to buy Litehouse, click here.
- As always, my go-to potatoes are Idaho Potatoes, and I’m never without a stash of them in my pantry. To make sure you are enjoying the best quality potatoes for your recipes, look for the certified grown in Idaho label. Some might argue that a waxy potato is best for making homemade fries, and others prefer a fluffier potato. I tend to prefer a fluffy potato overall in all of my dishes, but that’s just my personal taste. For this truffle fries and parmesan recipe, I went with Idaho russet potatoes. And if you’re in the mood for a sweeter variation, my sweet potato fries are worth a try too, a completely different flavor profile but just as satisfying.
- If you are adding Parmesan cheese to your truffle fries, which I highly recommend, then I suggest finding a wedge of quality Parmesan in the deli or specialty cheese case in your local grocery store. Since this is added at the end as a garnish, you will want the flavor to be outstanding and the grated stuff in the can near the dried pastas won’t do your recipe justice.
- Freshly grated Parmesan is best, although sometimes you can find freshly grated in the specialty cheese case. For grating hard cheeses (and zesting citrus), I highly recommend using a Microplane.
Other great recipes to try:
- Duchess Potatoes
- Baked Chicken Wings with Apple Butter
- Moroccan Potato Salad
- Roasted Radishes
- Asparagus Parmesan Fries
- Loaded Crab Fries
- Little Figgy’s Ultimate Fries Collection
The Best Truffle Fries with Parmesan
Fancy up your homemade French fries and turn them into the best truffle fries and a bit of parmesan to garnish! So easy to make and absolutely tasty good!
Ingredients Â
MethodÂ
- In a small bowl, combine the salt, Litehouse freeze-dried garlic, and parsley. Set aside.
- You can peel the potatoes if desired or leave the peel on (my preference), and cut lengthwise into 1/4 inch slices.
- In a large bowl, fill with cold water and a handful of ice. Place the cut potatoes in the water and soak for about 20 – 30 minutes. Drain and pat dry. The potatoes need to be dried before cooking (especially if you're frying).
In the Oven:
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl or gallon-sized plastic bag, toss the cut Idaho potatoes sticks with about 1 – 2 tablespoons of olive oil until lightly coated.
- Spread the Idaho potato sticks on the baking sheet in a single layer and bake in the preheated 425°F oven for about 30 minutes or until starting to get crispy, making sure to turn fries over halfway through baking time.
The Frying Method:
- If using a deep-fryer, heat deep-fryer to 350°F, or you can add enough vegetable oil to fill a deep saucepan half of the way full and heat over high heat. BE CAREFUL. DO NOT LEAVE HOT OIL UNATTENDED. You can test to see if the oil is hot enough by carefully dropping a small piece of bread into the hot oil, if the oil has reached 350°F, it will start to turn golden in 10 seconds.
- Fry in batches. Carefully add the fries and cook until golden, about 3 – 5 minutes. Using a slotted spoon or spider strainer, remove fries once they are golden and drain on a paper towel-lined plate. *To keep warm, place fries in 250°F oven until ready to serve*.
To Season:
- While fries are hot, sprinkle with the salt mixture and toss. Lightly drizzle with truffle oil, and garnish with grated Parmesan. Serve hot.
Nutrition
Notes
Can't find freeze-dried garlic? You can simply use 1/2 – 3/4 teaspoon of granulated garlic powder or 1 – 2 minced garlic cloves.
Don't want to make fries from scratch? Substitute your favorite french fries from the freezer aisle, bake according to directions, and season as above.
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