Parmesan Truffle Fries

Elevate your fries game with Parmesan truffle fries, infused with Parmesan and truffle oil - so tasty, you'll never crave regular fries again!

Sometimes appetizers/side dishes are so good they turn into the main meal - from smoked mac and cheese to homemade pierogies to potato latkes to sweet potato tempura.

But let's be honest, the king of delicious sides are French fries. And while they are great with just some salt and pepper, these are kicked up a notch with cheese and truffle oil.

Why This Recipe Works

• Freshness - Homemade French fries are made from scratch using fresh potatoes, ensuring a superior taste and texture compared to frozen alternatives.
• Texture - If you love crispy fries, this recipe is for you.
• Unmatched Flavor - The combination of Parmesan cheese and truffle oil creates a unique and irresistible umami-rich flavor profile.
• Fun and Family-Friendly - Preparing French fries at home can be a fun activity for the whole family, involving everyone in the process from cutting to seasoning.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Variations
• Step-by-Step Photos
• FAQs
• Baked Option
• Equipment
• Pro Tips/Recipe Notes
• Other Side Dish Recipes
• Parmesan Truffle Fries

Ingredient Notes

• Potatoes - Choose starchy varieties like Russet or Yukon Gold for the best texture and crispy exterior.
• Oil - The best oil for frying French fries is one that has a high smoke point and a neutral flavor to let the natural taste of the potatoes shine through. I use vegetable or canola oil.
• Parmesan Cheese - Opt for freshly grated Parmesan cheese for superior taste and meltability.
• Truffle Oil - Look for high-quality truffle oil that is made with real truffles for an authentic and robust flavor.
• Garlic - Adds a savory, slightly pungent taste to the fries, enhancing their overall flavor.
• Italian Parsley - Optional, but it adds a touch of freshness and color to the dish.
• Salt - Use kosher or sea salt to season the fries evenly.

Variations

Like any recipe, you can add other ingredients to kick it up a notch. Some variations include:

• While Russet or Yukon Gold potatoes are the usual choices, you can try using sweet potatoes or other root vegetables like carrots or parsnips for a different twist on the dish.
• Instead of Parmesan, you can use Pecorino Romano or Grana Padano, both of which are hard Italian cheeses with a similar nutty and savory profile.
• If you can't find truffle oil or prefer not to use it, you can substitute it with truffle-infused olive oil or even a high-quality extra-virgin olive oil. While it won't have the same intensity as truffle oil, it will still add a nice flavor to the fries.
• If you're looking for alternative herbs, you can use chopped fresh rosemary or thyme instead of parsley to add a different herbaceous note to the Parmesan truffle fries.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

In a large bowl, immerse the prepped potatoes fully in cold water. Let them soak for around 10 minutes, then gently agitate to eliminate excess starch.

Pour the potatoes into a colander and rinse them thoroughly under cold water for 3 to 4 minutes. Afterward, allow the potatoes to drain for an extra 2-4 minutes to eliminate any excess water.

Place a few handfuls of the sliced potatoes into the hot oil at 300°F and fry for approximately 3 minutes. At the 90-second mark, carefully stir or shift the potatoes to ensure even cooking. Once cooked, take the fries out of the oil and transfer them to a sheet pan lined with parchment paper.

Increase oil to 350°F. Place a few handfuls of the pre-fried potatoes into the hot oil and fry for an additional 5-6 minutes until they turn crispy and golden brown on the edges.

Extend the frying time by 1-2 minutes for added crispiness. Drain the fries on a parchment-lined baking sheet to remove any excess oil.

Add the fries into a bowl and then mix them with cheese, truffle oil, garlic, parsley, and salt.

FAQs

Baked Option

While I love frying these French fries, I understand they aren't the healthiest. So if you are looking for an oven option, follow these steps:

• Toss the fries with 2 tablespoon olive oil, garlic and salt. Place on a parchment-lined baking sheet and bake at 375°F for 20 minutes.
• Increase to 425°F and bake for another 20 minutes or until crisp
• Toss with the cheese, truffle oil and parsley.

Equipment

The equipment you use is important to how the recipe turns out. What is needed is the following:

• Large bowl - Needed to soak the potatoes in water and mix with the other ingredients.
• Skillet/Dutch oven - You want something large enough to fry the potatoes.
• Candy thermometer - Helps you monitor the exact temperature of the oil.
• Spider strainer - So you can remove the fries from the oil and letting the excess oil drip off.

Pro Tips/Recipe Notes

• Soak the cut potatoes in cold water for about 10 minutes to remove excess starch, which helps achieve a crispier texture.
• After soaking, make sure to pat the potatoes dry with paper towels to prevent oil splattering when frying.
• Keep the oil temperature consistent throughout the frying process. Fluctuating temperatures can lead to uneven cooking and less crispiness. Adjust the heat as needed to maintain the desired frying temperature.
• Fry the potatoes in small batches to avoid overcrowding, which can lead to uneven frying.
• After frying, place the fries on paper towels or a wire rack to drain excess oil.
• Truffle oil can be potent, so start with a small amount and gradually add more to suit your taste.
• Fries are best enjoyed fresh and hot, so serve them immediately after cooking.

Other Side Dish Recipes

If you’ve tried these Parmesan truffle fries or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.