The Best Parmesan Truffle Fries Recipe
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!
French fries, they are amazing! There’s no arguing with that. Potatoes, cut into finger food size and then fried or baked until perfectly golden. You could just add some salt and be happy, or you could take it a step further and turn those gorgeous French fries into a masterpiece, truffle fries!
First you need to find the right ingredients. It’s not tricky, all you need to do is to find quality ingredients that will elevate the food to tastes the best it can.
What ingredients do I need to make truffle fries?
- Start with fresh oil. Regardless if 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 the flavor of your final dish.
- 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.
- 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
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!
- 4 large Idaho russet potatoes
- Vegetable oil, enough for deep-frying or 2 tablespoons for the oven method
- 1 teaspoon of sea salt
- 1 teaspoon of Litehouse freeze-dried garlic garlic
- 1 teaspoon Litehouse freeze-dried parsley
- Truffle oil
- 1 - 2 tablespoons Parmesan cheese, grated
- 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*.
- While fries are hot, sprinkle with the salt mixture and toss. Lightly drizzle with truffle oil, and garnish with grated Parmesan. Serve hot.
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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 382Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 2mgSodium: 610mgCarbohydrates: 64gFiber: 7gSugar: 4gProtein: 8g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
Hello! Do you think freshly grated Pecorino Romano could be substituted for the Parmesan?
Hello April, yes, that would be a great substitute for this recipe, I’ve done it myself a few times and it’s all yum! 🙂
Hello. I was wondering when you add the freeze dried garlic? It doesn’t say in the seasoning paragraph but it shows as an ingredient. Thank you!
Hello Janie! Thank you for asking. The dried garlic is part of step one, mixing up the salt, garlic, and parsley, then later it’s referred to as the salt mixture to season while the fries are still hot. Hope you enjoy 🙂
White or black truffle oil?
Hello Lacey! I’ve used both white and black truffle oil in this before, but I usually lean towards using white truffle oil the majority of the time. Both options are great, but white truffle oil is my personal preference. Thank you and hope that helps!