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overhead shot of Parmesan truffle fries with bowl of ketchup in metal tin lined with parchment paper
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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!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 451kcal
Author Ryan Beck

Ingredients

  • 4 russet potatoes, cut into French fry sizes
  • oil for frying
  • ⅓ cup freshly grated Parmesan cheese
  • 2 tablespoon black truffle oil
  • 2 garlic cloves, finely minced
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 teaspoon sea salt

Instructions

  • Preheat oil in a deep fryer or pot to 300°F (150°C). You want it at least 3 inches deep.
  • Place the prepared potatoes in a large container filled with cold water, submerging them completely. Allow the potatoes to soak for approximately 10 minutes. Gently agitate the potatoes in the water to remove excess starch.
  • Drain the potatoes in a colander and rinse them thoroughly under cold water for 3 to 4 minutes. Let the potatoes drain for an additional 2-4 minutes to remove excess water and then pat dry with paper towels.
  • Add a couple of handfuls of the cut potatoes to the hot oil and fry for about 3 minutes. After 90 seconds, gently stir or move the potatoes in the oil for even cooking. Once cooked, remove the fries from the oil and place them on a parchment-paper lined sheet pan.
  • Turn up the oil temperature to 350°F (180°C).
  • Add a couple of handfuls of the pre-fried potatoes to the hot oil and fry for 5-6 additional minutes, or until crispy and golden brown on the edges. Fry for an extra minute or 2 for extra crispiness. Drain the fries in the parchment-lined baking sheet to remove excess oil.
  • Transfer the fries to a bowl and toss them with the cheese, truffle oil, garlic, parsley and salt. Serve immediately.

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.

Nutrition

Serving: 1serving | Calories: 451kcal | Carbohydrates: 28g | Protein: 6g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 17g | Trans Fat: 0g | Cholesterol: 7mg | Sodium: 726mg | Potassium: 647mg | Fiber: 2g | Sugar: 1g