Crispy French fries tossed in truffle oil and parmesan cheese are an easy way to add some luxury to your meals. Salty, savory, crispy, and earthy from the truffle oil – what’s not to love about that?
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If there are truffle fries on a menu, you can bet that I’m going to order them. It’s so decadent – comfort food bumped up a few notches into something rich, luxurious, and fancy.
Now I can make them at home and they are just as delicious, luxurious, and comforting as ordering them in a restaurant. I can, and have, made a meal out of Parmesan Truffle Fries with a gorgeous Spinach Salad and a Dark And Stormy Rum Cocktail. It’s one of my favorite meals.
What Are Truffles?
A truffle, not the delicious cocoa powder dusted chocolates but the ugly, misshapen things that resemble feces, is a type of subterranean fungi, like a mushroom.
There are white and black truffles with very different flavor profiles. White truffles are more subtle in flavor, a bit garlicky with a hint of Parmesan. They are rarer than black truffles, therefore more expensive. They are typically found in France and Italy.
Black truffles have a stronger flavor that can be described as nutty, and earthy (think black olives) and are found all over the world.
Both truffles are expensive because of how difficult they are to find and harvest. Because they grow underground, dogs and pigs are used to ‘sniff’ them out.
All About Truffles
Truffle oil is a less expensive way to enjoy truffles. It is extra-virgin olive oil that has been infused with the essence of truffles – often using synthetic chemicals to mimic the flavor. It is very concentrated, so a little goes a long way.
If you can find truffle oil using quality ingredients and real truffles, the taste is far superior. My favorite brand is Urbani Truffle Oil, which is organic and made from all-natural ingredients. It’s pricey but far cheaper than using fresh truffles. Again, a little goes a long way.
- Starchy potatoes – I like using russet potatoes with the skin left on.
- Vegetable oil for frying – peanut oil works very well because it has a high smoke point and makes a crispy fry, but safflower, canola, or corn oil would all work.
- Parmesan cheese – use a really good quality cheese and grate it yourself. Please don’t use the sawdust, fake stuff in the jar.
- Truffle oil
- Salt – I like the texture of flaked sea salt, but Kosher salt or sea salt works too.
- Fresh parsley adds freshness and color.
How To Make This Recipe
- Cut the potatoes into ⅜-inch pieces and soak them in cold water to remove any excess starch. Dry them very well on paper towels.
- Heat the oil to 275 degrees and ‘blanch’ the fries in the hot oil.
- Increase the temperature to get the oil to 375 degrees and fry the blanched fries until crispy and golden. By double frying, you’ll get the crispiest, yet lightest fry. It’s worth the extra effort.
- While the fries are still hot, toss them with the cheese, truffle oil, salt, and parsley.
How about a few more potato recipes? Here are a few suggestions:
- Creamy Scalloped Potatoes
- Irish Potato Pancakes (Irish Boxty)
- Potato Leek Soup
- Elegant Duchess Potatoes
- Loaded Smashed Potatoes
- Loaded Hassleback Potatoes
- Crispy Oven Baked Potato Wedges
- Roasted Garlic Horseradish Mashed Potatoes
Parmesan Truffle Fries are the fancy, luxurious restaurant dish that you can now make at home. Double frying the potatoes makes them extra crispy.
4 large russet potatoes, skin on and cut into French fry about ⅜ -inch thick
Peanut oil for frying
⅓ cup grated Parmesan cheese
4 tablespoons truffle oil
1 teaspoon flaked sea salt
¼ cup chopped fresh parsley
Soak the cut potatoes in a large bowl of cold water for 30 minutes.
Drain the potatoes and dry them very well with a clean kitchen towel.
In a Dutch oven over medium-high heat, pour enough oil into the pot to come up a little less than halfway.
Heat the oil to 275 degrees.
Fry the potatoes in batches, stirring occasionally, for 2 minutes. Monitor the oil to keep it as close to 275 degrees as possible.
Use a spider or slotted spoon to remove the fries to a clean towel.
Repeat with the remaining potatoes.
After the last batch of potatoes has been removed, increase the heat under the Dutch oven until the temperature reaches 375 degrees.
Fry the potatoes again, in batches, until golden brown and crisp, about 6-7 minutes.
Transfer the fries to a paper towel-lined bowl.
Drizzle the truffle oil over the hot fries, sprinkle with Parmesan cheese, salt, and parsley.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Fry
- Cuisine: American
Keywords: Parmesan Truffle Fries, french fries, truffle oil, comfort food, restaurant recipes, potato recipes, Parmesan cheese