Parmesan Truffle Fries

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, I sometimes crave something a bit fancier. This recipe for Parmesan truffle fries is super easy and 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.

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If you love elevated potato sides that feel restaurant-quality, you’ll want to try these loaded potato wedges or steakhouse potato salad. These recipes prove that potatoes can be just as impressive as any main dish.

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, including the exact ingredients, in the recipe card below.

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