Baked Parmesan Truffle Fries Recipe

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5 from 4 votes

Baked Parmesan Truffle Fries Recipe

Truffle fries are baked fries finished with freshly grated Parmesan cheese and truffle oil.

Prep Time10

Cook Time30

Total Time40

Course: Side

Cuisine: American

Servings:

Author: Shawn Williams

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.

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