Who needs fast food when you can make your own parmesan truffle fries? These garlicky, crispy baked fries are coated in truffle oil and tossed with grated parmesan cheese and fresh parsley. They are so easy to make and you don’t even need a deep fryer!
Easy Truffle and Parmesan Fries
Don’t get me wrong, classic french fries are fabulous, but when I see truffle fries on a menu, I go for them. Every time I order them, I can’t help but wonder if I could recreate those favorite bites of savory goodness at home. It took some experimenting, but I finally got it right. And so, naturally, I will share the recipe with you!
Truffle Fries are steaming hot, crispy, yet tender baked french fries tossed in truffle oil. This recipe continues, however. I decided to add freshly grated parmesan cheese and chopped fresh parsley to the mix. The deeply savory, earthy, umami flavor of the truffle oil seeps into the fries, while the cheese provides a perfect extra kick of saltiness, and the parsley adds a brightness that balances everything out.
The result is a flavorful, cheesy, fly-off-the-plate side dish that you won’t resist. Bonus points that they aren’t deep fried! So you can enjoy them guilt-free!
What You’ll Need
Only 7 ingredients, and you are off to some of the best baked french fries of your life. Here is a list of what you will need to make this tasty side dish.
- Russet potatoes. You will want to cut the potatoes into thin strips. Strips that are too thick will result in fries that are crispy on the outside but not cooked through. ·
- Olive oil
- Garlic powder
- Sea salt
- Black truffle oil
- Freshly grated parmesan. You can buy a pre-grated product, but I highly suggest grating your own.
- Fresh parsley
What Potatoes Are Best for Homemade French Fries?
Any potato that is high in starch will work beautifully. I used russet potatoes in this recipe, but you could also use Idaho potatoes. These potatoes are dense and have less moisture, which is crucial to avoiding soggy fries.
How to Make Parmesan Truffle Fries
It’s really quite simple to make french fries at home. This recipe is great because you don’t even need a deep fryer. Just a sheet pan, some parchment paper, and a few ingredients. Here’s a quick rundown on how to make parmesan truffle fries in the oven.
- Prep. Preheat the oven to 450˚F and line a baking sheet with parchment paper.
- Place the sliced potatoes in a big bowl and cover them with water and ice. Set aside for 30 minutes.
- Drain and thoroughly dry the sliced potatoes with paper towels.
- Toss the potatoes in olive oil, garlic powder, and sea salt.
- Bake. Turn the fries out onto the baking sheet and bake for 10 minutes. Flip. Bake for another 10 minutes.
- Crisp up (if needed). If the fries haven’t browned enough, flip again and bake for additional 5 minutes. Repeat until crispy.
- Toss the fries in truffle oil and then in the grated parmesan and fresh parsley.
Tips for Success
Typically, french fries are done in the fryer. They get nice and crispy quite easily in there. When making them in the oven, though, following a few tips and tricks is essential to prevent your fries from becoming soggy or unevenly crisp.
- Soak in water. This removes the starch or sugars on the potatoes’ surface and helps the fries to crisp up.
- Dry your potatoes. After removing the potatoes from the ice water, pat them dry with a paper towel. Removing excess moisture from the fries will help them crisp up properly.
- High enough heat. It is crucial that the oven is set to 450˚F. Lower temperatures will not get you the crispy exterior you are looking for.
- Keep it moving. It is important to periodically flip the fries during the baking process. Otherwise, they will stick to the parchment paper and crisp unevenly. Flip halfway through the bake time and, if the fries are not done after the initial 20 minutes, continue to flip every 5 minutes until you achieve the desired level of crispiness.
What to Serve with Truffle Fries
These parmesan truffle fries are so good on their own but they sure do make a wonderful side dish as well. Here are some of my favorite things to serve with these rich parmesan truffle fries.
- With your favorite burger. Try my Juicy Turkey Burgers or these Easy Black Bean Burgers.
- With a sandwich. I’ve been loving this Reuben Sandwich with Homemade Russian Dressing and my BLT-With-Egg Grilled Cheese Sandwich.
- With your favorite Champagne. Yes, the combination of truffle fries with champagne is the best-kept secret! Try it, and you’ll be hooked.
- Dipped in sauce. Try a classic ketchup or a garlic aioli. Want to make your own sauce? Dip these delicious fries in my Homemade Alfredo Sauce with Basil Pesto or this Honey Mustard Sauce.
- Fish and chips. Make your own version of fish and chips by serving these fries with beer batter fried fish and tartar sauce. You could even serve them alongside my Air Fryer Fried Calamari.
How to Store & Reheat Leftovers
- To refrigerate: These truffle fries are best straight out of the oven. However, if you find yourself with leftovers, allow them to cool completely before sealing them in an airtight container and storing them in the refrigerator for up to 3 days. Keep in mind that they will get soggy as they sit. So it is best to enjoy them as soon as possible.
- When ready to reheat the fries, preheat the oven to 450˚F and wrap the fries loosely in aluminum foil. Bake for 10 minutes or until heated through. You can always sprinkle extra parmesan and fresh parsley to liven them up.
More Easy Side Dishes
Sides pull a meal together. These parmesan truffle fries are finger-licking good, but many other delicious options exist. Here are some of my other favorite side dishes.
- Bacon Wrapped Asparagus with Balsamic Glaze
- Roasted Garlic Parmesan Carrots
- Instant Pot Mashed Cauliflower with Garlic and Chives
- Elote (Mexican Street Corn)
- Air Fryer Avocado Fries
- Roasted Mushrooms with Parmesan and Pine Nuts
- Grilled Vegetables with Halloumi
ENJOY!
Parmesan Truffle Fries
Ingredients
- 4 large russet potatoes, washed, scrubbed, and cut into ¼-inch wide by 3-inch long strips
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 ½ teaspoons sea salt
- ¼ cup truffle oil
- ½ cup freshly grated parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- Place the cut potatoes in a large bowl with cold water and ice. Set aside for 30 minutes.
- Preheat the oven to 450˚F and line a baking sheet with parchment paper
- Drain the potatoes. Using paper towels, pat-dry the potatoes well.
- Combine the potatoes, olive oil, garlic powder, and sea salt in a large mixing bowl. Toss to coat.
- Arrange the potatoes on the prepared baking sheet in a single layer.
- Bake the potato fries for 10 minutes.
- Remove from the oven, flip, and continue to bake for 10 more minutes.
- Remove the fries from the oven and check for crispiness. If they are not golden brown and crispy, flip them over, return them to the oven, and bake for 5 minutes. Repeat this process until the desired level of crispiness is achieved.
- Transfer the fries to a large mixing bowl and drizzle with truffle oil. Toss to coat.
- Add the grated parmesan cheese and fresh parsley; toss to coat.
- Serve.
Notes
- Potatoes: The best potatoes for making french fries are russet potatoes or Idaho potatoes.
- Soaking the potatoes in ice water removes the starch on the potatoes’ surface and helps the fries to crisp up. After removing the potatoes from the ice water, pat them dry with a paper towel.
- High heat. For crispy potatoes, it is important to cook the potatoes in a very hot oven, or 450˚F.
- Flipping: It is a good idea to flip over the fries during the cooking process, or they might not cook evenly.
- Truffle Oil: If you can, try using all-natural truffle oil for these fries.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
