Truffle Parmesan Fries

I was halfway through a batch of plain oven fries when my partner walked in holding a tiny bottle of truffle oil from the farmers market. We drizzled it over the hot potatoes on a whim, added whatever Parmesan was left in the fridge, and suddenly dinner felt like something youd order at a bistro. The smell alone made us both stop talking. Since then, Ive made these fries more times than I can count, and they always disappear faster than I expect.

The first time I served these at a small dinner party, I put them in a metal basket lined with parchment and set it in the middle of the table. Everyone reached for them before touching anything else. One friend asked if Id ordered them from somewhere, which honestly made my week. I had to write down the recipe on a napkin before anyone would move on to the main course.

Ingredients

• Russet potatoes: Their high starch content makes them crisp up beautifully in the oven, and they hold their shape without getting mushy.
• Olive oil: I use this for the initial toss because it can handle the high heat without burning, and it gives the fries a golden base.
• Kosher salt: The coarse grains stick to the fries better than table salt, and you can control the seasoning more precisely.
• Black pepper: Freshly ground pepper adds a subtle warmth that balances the richness of the truffle oil and cheese.
• Truffle oil: A little goes a long way, this is what makes the fries smell and taste like something special.
• Parmesan cheese: Freshly grated melts slightly on contact with the hot fries and adds a nutty, salty finish.
• Fresh parsley: It brightens the whole dish and cuts through the richness with a hint of freshness.

Instructions

Preheat and prep:

Set your oven to 425°F and line a baking sheet with parchment paper so the fries dont stick. This also makes cleanup almost nonexistent.

Soak the potatoes:

Submerge the cut fries in cold water for 30 minutes to pull out the extra starch. Pat them completely dry with a towel, any moisture left behind will make them steam instead of crisp.

Toss with oil and seasoning:

In a large bowl, coat the fries evenly with olive oil, salt, and pepper. Make sure every piece gets some attention so they all cook at the same rate.

Bake until golden:

Spread them in a single layer on the baking sheet and bake for 30 to 35 minutes, flipping halfway through. Theyre done when theyre golden brown and crispy at the edges.

Toss with truffle oil:

As soon as the fries come out of the oven, transfer them to a large bowl and drizzle with truffle oil. Toss them while theyre still hot so the oil coats every surface.

Add Parmesan and parsley:

Sprinkle the grated Parmesan and chopped parsley over the fries, toss again, and taste. Add more salt if needed, then serve immediately while theyre hot and crispy.

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One night I made a double batch and ate them straight from the bowl while standing at the counter, dipping them in aioli and rewatching an old cooking show. My kitchen smelled like a French cafe. It wasnt fancy or planned, but it felt like exactly the kind of comfort I needed that week.

How to Get Extra Crispy Fries

If you want them even crispier, try using an air fryer at 400°F for about 20 minutes, shaking the basket halfway through. You can also shallow fry them in batches in a few inches of hot oil if youre comfortable with that method. Either way, the key is spacing them out so they dont steam on top of each other.

Flavor Variations to Try

Swap the Parmesan for Pecorino Romano if you want a sharper, saltier bite. You could also add a pinch of garlic powder to the olive oil toss, or finish with a squeeze of lemon juice for brightness. Sometimes I use white truffle oil instead of black, it has a more delicate, garlicky flavor that works beautifully with the cheese.

Serving and Pairing Ideas

These fries are perfect alongside grilled steak, roasted chicken, or a simple green salad. They also work as a starter with a side of garlic aioli or herbed mayo for dipping. I love serving them in a shallow bowl or basket lined with parchment for a casual, shareable presentation.

• Serve them immediately, they lose their crispness as they sit.
• If you have leftovers, reheat them in the oven or air fryer instead of the microwave.
• Double the batch if youre feeding a crowd, they go faster than you think.

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These fries have become my go to whenever I want something that feels special but doesnt require much effort. Theyre proof that a few good ingredients and a little attention can turn the simplest things into something worth sharing.

Recipe Questions & Answers

→ Why do you soak potatoes before cooking?

Soaking potatoes in cold water removes excess starch, which helps achieve a crispier texture when baked or fried. This step is essential for the best results.

→ Can I prepare these fries ahead of time?

Yes, cut and soak the potatoes up to 4 hours in advance. Pat them dry and refrigerate until ready to cook. Bake just before serving for optimal crispiness.

→ What type of truffle oil works best?

Both white and black truffle oil work beautifully. Black truffle oil offers earthier notes, while white truffle oil provides a more delicate, subtle flavor. Choose based on your preference.

→ How do I make these even crispier?

For extra crispiness, use an air fryer at 400°F for 15-20 minutes, or deep fry in batches at 350°F until golden. Alternatively, increase oven temperature to 450°F.

→ Can I substitute the Parmesan cheese?

Absolutely. Pecorino Romano offers a sharper, more robust flavor. Gruyère adds nuttiness, while Asiago provides a slightly sweet profile. Experiment to find your favorite combination.

→ Are these fries vegetarian?

Yes, these fries are entirely vegetarian. Confirm that your truffle oil and Parmesan cheese are vegetarian-certified if this is important to you.