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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?
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.
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.
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.
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.
Serve warm.