Save yourself the extra calories and oil—fries don’t need to be fried. Instead, you just need to toss hand-cut potatoes with salt, pepper, and olive oil and bake them until golden and crispy. Baked parmesan truffle fries are finished with freshly grated parmesan cheese, minced parsley, and a little truffle oil. Truffle fries are a flavor-packed side that’s perfect for your favorite steak or burger.
The truffle-fry movement is a bit of a controversial one. Many cooks despise the idea of truffle oil because it’s typically an artificially flavored oil. While I agree to an extent, I personally enjoy the taste and look for brands that infuse olive oil with real truffles.
How to Make Truffle Fries
I make my truffle fries with hand-cut baked russet potatoes. Simply slice potatoes lengthwise into thin restaurant-sized french fries tossed with olive oil and a generous pinch of salt. I don’t bother with cutting off the potato skins—I think it adds character.
Once the fries are crispy, toss them with freshly grated parmesan, extra salt, and a drizzle of truffle oil. Heat will bake off the truffle oil flavor, so always oil just before serving. Always use the finest cheese grater available for an even dusting.
Soak Fries in Water Before Baking
Pre-soaking fries in water is said to remove some of the starch from the potatoes and contribute to crispier fries that are light and fluffy in the center. I read this tip in a cookbook years ago and I’ve been doing it ever since. I honestly think it makes better fries, especially if you’re baking them.
Can I Make These in an Air Fryer?
Yes, you can. I’d check your air fryer’s settings for fries but I usually do around 15 minutes at 400 °F. It’s slightly different than the oven but they still come out delicious and crispy. If you use an air fryer, you should still follow the recipe accordingly.
Other Fries You’ll LovePrint
Truffle fries are baked fries finished with freshly grated Parmesan cheese and truffle oil.
- 2 large russet potatoes, cut into 1/4 inch fast-food fries
- 1 tablespoon olive oil
- 1 tablespoon truffle oil
- Fresh and finely parmesan cheese, to taste
- 1 tablespoon fresh parsley, minced
- Salt and ground pepper, to taste
- Preheat oven to 450° F.
- Cut potatoes into ¼ inch thick restaurant-style/fast-food fries. No need to peel potatoes. Optionally soak fries in cool water for 1 hour (fluffier fries). Drain and pat dry well.
- Toss fries in olive oil and season generously with salt and a pinch of optional pepper. Ensure fries are evenly coated in oil.
- Transfer fries to a greased baking sheet and spread evenly with the least amount of overlap possible.
- Bake for 30 minutes or until golden and crispy, flipping halfway through. Let cool for 2 minutes before the next step. Top fries with fresh parsley and a generous sprinkle of finely grated parmesan cheese. Carefully drizzle with 1 tablespoon of truffle oil, toss to mix, and serve immediately. Add some extra parmesan to taste!
Always bake and drizzle with truffle oil after they’re out of the oven. Truffle oil loses its truffle flavor when it’s heated at high temps.
Soaking baked fries in water is said to remove some of the starch from the potatoes and contribute to crispier fries that are light and fluffy in the center. I read this tip in a cookbook years ago and I’ve been doing it ever since. I honestly think it makes better fries, especially if you’re baking them.
- Serving Size: About 15 fries
- Calories: 280
- Sugar: 2.3g
- Sodium: 311mg
- Fat: 13.2g
- Saturated Fat: 5.1g
- Carbohydrates: 30.6g
- Fiber: 4.5g
- Protein: 12.3g
- Cholesterol: 20mg
Keywords: truffle fries recipe