Nothing is more delicious than a heaping plate of hot, crispy fries. Whether accompanying a juicy burger, fresh steamed mussels, or all on their own, fries have a special place in my heart (and stomach!). While I’ll never turn down classic fries, sometimes I crave something with a little more fancy – a gourmet twist on this tasty staple. This recipe for Parmesan truffle fries, which is super easy, is infused with rich, earthy truffle oil and coated in savory Parmesan cheese. Just a few simple steps transform basic fries into a decadent side dish worthy of any upscale restaurant. Believe me, after one bite of these crispy, truffle fries, you’ll never look at fries the same way again.
What Are Truffles
Truffles are fungi that grow underground, unlike mushrooms, which grow above ground. Typically, hunters find them near oak, beech, birch, poplar, and pine tree roots. Two main types exist: black truffles with a robust, nutty flavor and white truffles with a subtly sweet profile and complex mushroom and garlic undertones. Manufacturers typically make truffle oil by infusing extra virgin olive oil with either real truffles or a chemical alternative to create the flavor and essence.
Key Ingredients and Substitutions
Choosing the right ingredients makes all the difference when making Parmesan Truffle Fries. Here are my go-to ingredient picks.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Potatoes – Idaho or russet potatoes are the best potatoes for French fries. They are the cheapest and most dense, with less moisture than other potatoes, so you won’t get soggy fries. You can use Yukon gold but avoid red-skinned, new, or fingerling potatoes.
- Truffle Oil – I used black truffle oil because of its rich, earthy flavor (we also had some leftover from making Lobster Truffle Mac and Cheese). You can also use white truffle oil for a slightly different but equally delicious truffle taste.
- Parmesan cheese (or Parmigiano Reggiano) – I used freshly grated cheese because it adds a savory, nutty flavor that complements the truffle oil. Pre-shredded varieties often contain additives that prevent proper melting and can alter the texture.
- Grapeseed Oil – I used grapeseed oil to fry the French fries because of its neutral taste and high smoke point. You can substitute it with canola, peanut, or vegetable oil, which all have high smoke points and neutral flavors.
How to Make Parmesan Truffle Fries
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
Pro-tip: Do not overcrowd the pot when frying. The temperature will drop when adding potatoes to the hot oil, and adding too many will cause the temperature to drop too much, resulting in not-so-crispy fries.
1. Prep the Potatoes: Wash and scrub the potatoes under running water. Cut the potatoes into equal-sized sticks or strips. Place the potato sticks in a medium bowl, cover them with cold water, and let them soak for 30 minutes. This helps remove excess starch, making your fries extra crispy. After soaking, drain and rinse the potatoes, then pat them thoroughly dry with paper towels.
2. First Fry: Heat oil in a large pot or deep fryer to 300℉. Working in batches, fry the potatoes for about 5 minutes until they are almost tender and slightly translucent. Transfer them to a baking sheet lined with paper towels to drain and cool to room temperature.
3. Second Fry: Increase the oil temperature to 375℉. Fry the potatoes again for about 2 minutes until they turn golden brown and crispy. Transfer the fries to a large bowl using a slotted spoon or spider.
4. Toss with Parmesan and Truffle Oil: While the fries are still hot, toss them with grated Parmesan cheese, a drizzle of black truffle oil, and a sprinkle of kosher salt. Finish with a sprinkle of fresh parsley and serve immediately with your favorite dipping sauce.
Make-Ahead and Storage
Make-Ahead: These fries are best enjoyed immediately, but they can be kept warm in the oven on a cookie sheet lined with parchment paper at 175°F for 10-20 minutes before serving.
How to Store: Cover and store in an airtight container in the refrigerator for up to 3 days or in a freezer-safe container in the freezer for up to 3 months.
How to Reheat: Leftover french fries can be reheated in the oven or by refrying. To reheat in the oven, place fries on a cookie sheet lined with parchment paper and bake at 425°F for 5-7 minutes until hot and crispy. Give them a good shake halfway through reheating. To refry, heat oil in a pot or deep fryer to 350℉, then work in batches to fry the leftover french fries for 2-3 minutes. Drain on a paper towel-lined baking sheet.
Recipe Tips and Notes
- For best results, cut potatoes into equal-sized sticks to ensure even cooking.
- Add a little drizzle of truffle oil just before serving for a more robust truffle flavor.
- For a quicker option, use a bag of frozen French fries. Bake or air fry them according to the package instructions until golden brown and crispy. Then, toss the hot fries with Parmesan cheese, a drizzle of truffle oil, and a sprinkle of salt for a convenient and tasty alternative to homemade fries.
Frequently Asked Questions
Truffle oil adds a rich, earthy, slightly garlicky flavor, turning a simple fry into a next-level treat. The blend of truffle oil and Parmesan cheese creates a savory and irresistible taste.
The preference between white and black truffle oil comes down to personal taste. White truffle oil tends to have a more intense, garlicky flavor, while black truffle oil offers a subtler, earthier taste. Both add a luxurious touch to the fries, so choose based on which flavor profile you enjoy more.
More Potato Side Dish Recipes to Try
Looking for more tasty side dish recipes? Try these other favorites:
- Loaded Potato Wedges – a delicious and hearty appetizer or side dish. They are perfect for parties, potlucks, and game-day gatherings. They are made with crispy potato wedges, cheese, bacon, sour cream, and chives. So gather your ingredients and get ready to enjoy some delicious loaded potato wedges!
- Loaded Steakhouse Potato Salad – the flavors of a loaded baked potato into an easy and delicious salad. Perfect for BBQs, cookouts, or potlucks, this dish combines red potatoes, crispy bacon, cheddar cheese, and green onions in a creamy dressing that’s sure to be a hit.
- Rosemary Garlic Mashed Potatoes – made from a cream infused with fresh rosemary and garlic. They are simple enough for weeknight dinners, yet elegant enough to impress at holiday gatherings.
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Parmesan Truffle Fries
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
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Equipment
- Spider or Slotted Spoon
Ingredients
- 2 large Idaho or russet potatoes, cut into ¼ inch strips
- oil, for frying
- ½ cup Parmesan cheese, grated
- ½ tablespoon black truffle oil
- 1 tablespoon fresh parsley, chopped
- kosher salt
Instructions
- In a medium bowl, cover the potato sticks with water and let stand for 30 minutes. Drain, then rinse the potatoes and pat thoroughly dry.
- In a large, heavy bottom pot or deep fryer, heat 2-3 inches of oil to 300℉. Line a baking sheet with paper towels. Working in batches, fry the potatoes until almost tender and slightly translucent, about 5 minutes. Transfer the potatoes to the paper towels to drain, and allow them to cool to room temperature.
- Reheat the oil to 375℉. For the second fry, deep-fry the potatoes for 2 minutes or until crispy. Using a slotted spoon or spider, transfer the fries to a bowl and toss with Parmesan cheese, truffle oil, and salt.
- Serve your favorite dipping sauce.
My husband enjoyed this Parmesan Truffle Fries.
Oh my, these were amazing! We had another couple over for dinner and tried these and they were a big hit. Thanks for the great recipe!
Thank you for this recipe! We loved it!
These fries had so much flavour. Absolutely delicious and I’ll definitely be making again. Thank you!
This recipe is amazing. It was so easy to make! I’ll definitely make this again!