I’d like to start off this truffle fries recipe with a few quotes.
“Wait, are these real fries or your potato fries!?” or how about, “These fries are better than fry fries!”
Yes, believe it or not those are actual quotes from Patty, while eating baked parmesan truffle fries. Maybe you’re wondering—what the heck did I just read? “Fry fries?” or my favorite, “Potato fries.” Moral of the story? Oven baked fries are better than deep fried fries (and healthier too).
This is the second occasion I’ve gotten this kind of reaction from my oven-baked fries. They will leave you mind blown. Save yourself the extra calories—fries don’t need to be fried. Instead, you just need to liberally season hand cut potatoes with garlic, grated parmesan cheese, and truffle oil and bake until golden and crispy. Way better than fry fries.
Garlic, parmesan cheese, and truffle oil.
I can smell these just looking at them. The flavor is like nothing else in this world. I don’t even know how to describe it. You know when you walk into a nice French or Italian restaurant, and you’re hit with that irresistible smell of olive oil, bread, and fresh sizzling garlic? You want to eat it but you can’t! Just live there for a second with me in your head. BASK IN IT. Okay, now come back. Well that’s as close as I can get to describing parmesan truffle fries. You will almost forget you’re eating fries.
Next time you grill a juicy steak or burger throw in some of these bad boys along with truffle ketchup!
Prep Time:
Yield:
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PinIngredients
- 2 large russet potatoes, hand cut into fries
- 1/4 cup grated parmesan cheese
- 1 tablespoons olive oil
- 1-2 tablespoon truffle oil
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, minced
- Kosher salt and ground pepper to taste
Instructions
- Preheat oven to 450° F.
- Cut potatoes into ¼ – ½ inch thick restaurant style fries. Do not remove the skin.
- In a large bowl combine hand cut fries, parmesan cheese, olive oil, garlic powder, parsley, salt, and pepper. Toss until evenly coated.
- Transfer to a greased baking sheet and spread evenly with the least amount of overlap possible.
- Bake for 30 minutes or until golden and crispy. Let cool for 5 minutes before serving. They will continue to crisp up as they cool. Top with a little extra fresh parsley and parmesan cheese if desired. Drizzle with 1-2 tablespoons of truffle oil and serve.
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!
I made these last night and they are the absolute best!
★★★★★