Truffle Parmesan Fries (Printable)

Crispy homemade fries elevated with truffle oil and Parmesan. A simple yet sophisticated vegetarian side dish ready in under an hour.

# What You Need:

→ Potatoes

01 - 1.5 lbs russet potatoes, peeled and cut into fries
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper

→ Seasoning & Garnish

05 - 2 tablespoons truffle oil
06 - 0.33 cup freshly grated Parmesan cheese
07 - 2 tablespoons fresh parsley, finely chopped
08 - Salt to taste

# How-To:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain and pat thoroughly dry with a clean kitchen towel.
03 - In a large bowl, toss fries with olive oil, salt, and pepper until evenly coated.
04 - Spread fries in a single layer on prepared baking sheet. Bake for 30 to 35 minutes, flipping halfway through, until golden and crispy.
05 - Remove fries from oven and immediately transfer to a large bowl. Drizzle with truffle oil and toss well to coat.
06 - Sprinkle with grated Parmesan and parsley, and toss again. Season with additional salt if desired.
07 - Transfer to serving dish and serve hot.

# Expert Advice:

01 -
  • It turns ordinary potatoes into something that tastes like you ordered it from a fancy bistro.
  • The truffle oil adds an earthy richness that makes every bite feel like a small luxury.
  • You can pull this together with pantry staples and one special ingredient.
  • They disappear fast, so make extra if you're feeding a crowd.
02 -
  • Drying the potatoes thoroughly after soaking is the difference between crispy and soggy fries.
  • Add the truffle oil after baking, not before, or the heat will cook off all the flavor.
  • Don't crowd the baking sheet or the fries will steam instead of roast.
03 -
  • Use a mandoline or a fry cutter to get evenly sized fries so they cook at the same rate.
  • If you have an air fryer, cook the fries at 400°F for 20 minutes, shaking the basket halfway through for even crispier results.
  • Store leftover truffle oil in a cool, dark place and use it within a few months for the best flavor.
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