Truffle Parmesan Fries

My friend Sarah brought truffle oil back from Italy and handed it to me like contraband. I had no idea what to do with it until one night I was making regular oven fries and thought, why not? The smell hit the kitchen before I even tasted them. My roommate came out of her room asking what restaurant I'd ordered from, and I just grinned.

I made these for a small dinner party once, thinking they'd be a simple side. They disappeared faster than the main course. People kept reaching across the table, and someone actually said they'd pay me to make them again. I laughed, but I also tucked that compliment away for a rough day.

Ingredients

• Russet potatoes: These have the perfect starch content for crispy exteriors and fluffy insides, and peeling is totally optional if you like a rustic texture.
• Olive oil: This coats the fries evenly before baking and helps them crisp up without deep frying.
• Kosher salt: The larger grains stick better to the fries and give you more control over seasoning than table salt.
• Black pepper: Freshly ground adds a subtle heat that balances the richness of the truffle and cheese.
• Truffle oil: A little goes a long way, this is where all the magic happens, so buy a decent bottle and store it away from light.
• Parmesan cheese: Freshly grated melts slightly on the hot fries and adds nutty, salty depth that pre-grated just can't match.
• Fresh parsley: It brightens everything up and cuts through the richness with a hint of freshness.

Instructions

Get the oven ready:

Preheat to 425°F and line your baking sheet with parchment paper so nothing sticks. This step matters more than you think.

Soak the potatoes:

Submerge your cut fries in cold water for 30 minutes to pull out excess starch. Pat them completely dry or they'll steam instead of crisp.

Coat with oil and seasoning:

Toss the dried fries in a big bowl with olive oil, salt, and pepper until every piece is lightly coated. Don't skip the tossing, it makes all the difference.

Bake until golden:

Spread them out in a single layer, no overlap, and bake for 30 to 35 minutes, flipping halfway through. You'll know they're done when the edges turn deep golden.

Dress with truffle oil:

Pull them from the oven and immediately toss with truffle oil while they're still hot. The heat helps the oil coat evenly and the aroma is incredible.

Add Parmesan and parsley:

Sprinkle the cheese and parsley over the fries and toss again. Taste one and add more salt if needed.

Serve right away:

These are best enjoyed hot, straight from the bowl. They lose some magic as they cool.

Save

There was this one evening when I'd had a terrible day at work and didn't want to talk to anyone. I made these fries, sat on the kitchen floor with the bowl, and just ate them slowly in the quiet. Sometimes comfort doesn't need to be complicated.

How to Get Extra Crispy Fries

The secret is in the soak and the drying. Cold water pulls out the starch that makes fries gummy, and a truly dry surface lets them crisp instead of steam. If you have an air fryer, use it at 400°F for about 20 minutes, shaking the basket halfway through. You can also shallow fry them in a heavy pan with a half inch of oil, turning occasionally until golden.

What to Serve with These Fries

I love pairing these with a simple roasted chicken or a juicy burger, but honestly they shine on their own as a snack. A side of garlic aioli or even just good ketchup works if you want something to dip into. They're rich enough that you don't need much else on the plate.

Storage and Reheating Tips

These fries are best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them in a hot oven or air fryer to bring back some of that crispness, a microwave will make them sad and soggy.

• Reheat at 400°F for about 5 minutes until they're hot and slightly crispy again.
• Don't add more truffle oil until after reheating or it will taste off.
• If they seem dry, a light sprinkle of fresh Parmesan can bring them back to life.

Save

Every time I make these, I'm reminded that sometimes the smallest upgrade, a drizzle of something special, turns the ordinary into something you actually remember. Keep that little bottle of truffle oil close.

Recipe FAQs

→ What type of potatoes work best for crispy fries?

Russet potatoes are ideal due to their high starch content and fluffy interior. They create a perfect contrast between crispy exterior and tender inside. Yukon golds can work as a substitute but may be slightly less crispy.

→ Why soak potatoes in water before cooking?

Soaking removes excess starch from the potato surface, which allows the fries to brown and crisp evenly. This step is crucial for achieving that golden, crunchy texture. Pat them completely dry afterward for best results.

→ Can I use black truffle oil instead of white?

Absolutely. Black truffle oil has an earthier, more robust flavor, while white truffle oil is lighter and more delicate. Choose based on your preference—both work beautifully with Parmesan cheese.

→ How do I make these even crispier?

For maximum crispiness, try an air fryer at 400°F for 20-25 minutes, or deep fry in hot oil (350°F) in batches. Both methods produce superior crunch compared to oven baking.

→ Can I prepare these ahead of time?

Fries are best served immediately after seasoning while still warm. However, you can prep and soak potatoes several hours ahead, or bake them and reheat in a 400°F oven for 3-5 minutes before tossing with oil and cheese.

→ What are good sauce pairings for this dish?

Garlic aioli, truffle mayo, and classic ketchup complement these fries beautifully. The creamy, aromatic sauces balance the earthy truffle and sharp Parmesan flavors perfectly.