Baked Parmesan Truffle Fries Recipe

5 from 3 votes
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Baked Parmesan truffle fries are roasted with olive oil and finished with freshly grated Parmesan cheese, minced parsley, and truffle flavor. Truffle fries are a flavor-packed side that’s perfect for a delicious porterhouse steak or smash burger.

Golden baked French fries topped with fresh parsley, truffle salt, and grated parmesan cheese.

The truffle-fry movement is a bit of a controversial one. While some love the taste, many chefs despise the use of truffle oil because it’s an artificially flavored/engineered oil that does not contain any real truffles. My philosophy—if you enjoy the flavor, then you should use it! That said, I have an even better alternative in truffle salt.

Why This Recipe Works

Truffle or not, this is a fantastic recipe for perfect baked fries that are just as flavorful and healthier as their fried counterpart. Thanks to presoaking the fries in cool water (removing excess starches), the fries are rendered crispy on the outside and fluffy on the inside. It’s the secret to perfect oven fries that is often overlooked.

Truffle salt is one of my favorite seasonings for roasted potatoes. Be sure to try my crispy roasted fingerling potatoes and my garlic butter roasted red potatoes. If you want something extra crunchy, you must try my pesto smashed potatoes!

Ingredients

Raw, uncooked, truffle fries ingredients laid out on a cutting board.
  • Large russet potatoes: look for longer, uniformly shaped potatoes for best results. These are easiest for cutting several long fries. Also, see my baked sweet potato fries recipe.
  • Olive oil: olive oil helps the potatoes get golden and crispy in the oven. Use a cooking-grade olive oil so it’s not overpowering.
  • Truffle salt: most truffle salts contain bits of real black truffle mixed in with the salt. unlike truffle oil, truffle salt is much easier to mix in with fries.
  • Parmesan cheese: always buy a block of parmesan and freshly grate. Pregrated cheeses contain additional preservatives and aren’t as fresh. A microplane works best for finely grating over dishes. You can also use pecorino romano.
  • Table salt: I use this to lightly salt my fries before baking. Truffle salt should be reserved for final salting before serving.

See the recipe card for full information on ingredients and quantities below.

The Best Truffle Products

Most truffle oil is made from flavoring neutral oils with a chemical called 2,4-dithiapentane (usually labeled as truffle aroma), which mimics one of the many flavor compounds found in real truffles. Infusing natural truffle flavor in oil is very difficult and expensive. Having tried real truffles, I can attest that truffle oil is not representative of the real thing.

A better alternative is truffle salt. Truffle salt contains tiny bits of real truffle, adding additional earthy flavor along with a pinch of sea salt. Look for brands that list black truffles in the ingredients. Look for Casina Rossa, which is made with 5% black truffle, or Urbani black truffle salt.

Truffle should always be added as a final seasoning and never heated or cooked.

Pre-Soaking Fries in Water

Pre-soaking fries in cold water removes excess starches, contributing 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 with much better results.

Soak fries for at least 1 hour or even overnight. Keep them in the fridge so they stay cool. Be sure to thoroughly dry the potatoes with a paper towel or clean dish towel before baking. The excess water will leave you with limp siggy fries.

How to Make Truffle Fries

Step 1.

Preheat oven to 450°F.

Step 2.

Cut potatoes into ¼-inch thick fast-food-style fries. No need to peel potatoes if you don’t want to, however, I recommend it (image 2a). For best results, soak fries in cool water for at least 1 hour or overnight before proceeding to the next step. This makes fries fluffier and crispier (image 2b).

Hand cut, uncooked French fries on a wooden cutting board.
Hand cut uncooked French fries soaking in a stainless steel bowl with cool water.

Step 3.

Dry fries by placing them on a paper towel or clean dish towel. Pat dry to remove as much excess moisture as possible. Transfer to a bowl and toss in olive oil and season with a pinch of table salt. Ensure fries are evenly coated in oil.

Uncooked hand cut French fries drying on paper towel after soaking in water.
Olive oil being drizzle over uncooked hand cut French fries in a stainless steel bowl.

Step 4.

Transfer fries to a 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.

Uncooked French fries layered on a baking sheet before baking.

Step 5.

Transfer fries to a large bowl. Top with fresh parsley and a generous sprinkle of freshly grated parmesan cheese. A microplane works best. Season all over with truffle salt or a drizzle of truffle oil. Toss to mix and season again as needed. Serve immediately.

Golden baked French fries in a stainless steel bowl with parmesan cheese and fresh parsley.

Frequently Asked Questions

Can I Make These in an Air Fryer?

Yes, you can. I’d check your air fryer’s settings for fries but I recommend 15 minutes at 400°F in a non-preheated air fryer. Be sure to shuffle the fries periodically for even cooking.

Are baked fries healthier?

Yes, the potatoes don’t absorb large amounts of oil from deep frying, making them a healthier alternative. Plus, the process and cleanup are much easier.

What truffle products do you recommend?

Look for truffle salt from Casina Rossa, which is made with 5% black truffle or Urbani black truffle salt.

Golden baked French fries topped with fresh parsley, truffle salt, and grated parmesan cheese.

More Amazing Side Dish Recipes

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5 from 3 votes

Baked Parmesan Truffle Fries Recipe

Servings: 4
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Truffle fries are baked fries finished with freshly grated Parmesan cheese and truffle oil.

Ingredients 

  • 2 large russet potatoes, cut into 1/4 inch fast-food fries
  • 1 tablespoon olive oil
  • 1/2 teaspoon truffle salt, Urbani or Casina Rosa
  • finely parmesan cheese
  • 1 tablespoon fresh parsley, minced
  • table salt, to taste

Instructions 

  • Preheat oven to 450°F.
  • Cut potatoes into ¼-inch thick fast-food-style fries. No need to peel potatoes if you don't want to, however, I recommend it. For best results, soak fries in cool water for 1 hour before proceeding to the next step. Drain and pat dry well. This makes fries fluffier
  • Dry fries by placing them on a paper towel or clean dish towel. Pat dry to remove as much excess moisture as possible. Transfer to a bowl and toss in olive oil and season with a pinch of table salt. Ensure fries are evenly coated in oil.
  • Transfer fries to a 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.
  • Transfer fries to a large bowl. Top with fresh parsley and a generous sprinkle of freshly grated parmesan cheese. A microplane works best. Season all over with truffle salt or a drizzle of truffle oil. Toss to mix and season again as needed. Serve immediately.

Notes

Truffle salt contains tiny bits of real truffle, adding additional earthy flavor along with a pinch of sea salt. Look for brands that list black truffles in the ingredients. Look for Casina Rossa, which is made with 5% black truffle or Urbani black truffle salt.
Pre-soaking fries in cold water removes excess starches, contributing 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 with much better results.

Nutrition

Calories: 280kcalCarbohydrates: 30.6gProtein: 12.3gFat: 13.2gSaturated Fat: 5.1gCholesterol: 20mgSodium: 311mgFiber: 4.5gSugar: 2.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side
Cuisine: American
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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4 Comments

  1. We just got turned on to truffle oil! I cut up some potatoes last night and put them in salt water in the fridge. I will get them good and dry with my salad spinner and follow your recipe. Literally cannot wait to leave work today, pop a bottle of wine and get started on these babies!