Truffle Parmesan Fries

I used to think truffle oil was fancy restaurant territory until a friend drizzled some over plain roasted potatoes at a potluck. The aroma filled the room and everyone gathered around that bowl like moths to a flame. I bought a bottle the next day and started experimenting with my usual weekend fries. Now these Truffle Parmesan Fries show up at every casual dinner party I host, and they disappear faster than I can make them.

The first time I made these for my sister, she was convinced I had ordered takeout and just plated it nicely. When I showed her the baking sheet still warm in the oven, she laughed and immediately asked for the recipe. We ended up sitting on the kitchen floor with the bowl between us, talking and eating until there wasnt a single fry left. Its funny how something so simple can turn into a moment you remember for years.

Ingredients

• Russet potatoes: These are the best for crispy fries because theyre starchy and dry, which helps them get that golden crunch on the outside while staying fluffy inside.
• Olive oil: This coats the fries before baking and helps them crisp up without needing a deep fryer, plus it adds a subtle fruity richness.
• Kosher salt: The larger crystals dissolve slowly and season more evenly than table salt, and you can always add more at the end.
• Freshly ground black pepper: A little heat and earthiness balance the richness of the truffle oil and cheese beautifully.
• Truffle oil: This is where the magic happens, just a small drizzle transforms ordinary fries into something that smells and tastes luxurious.
• Freshly grated Parmesan cheese: Pre-grated stuff doesnt melt or cling the same way, fresh Parmesan gives you that nutty, salty coating that sticks to every fry.
• Fresh parsley: It adds a pop of color and a hint of freshness that cuts through all the richness and makes each bite feel balanced.

Instructions

Preheat and prep your baking sheet:

Set your oven to 425°F and line a large baking sheet with parchment paper so the fries dont stick and cleanup is a breeze. This step sets you up for even cooking and crispy edges.

Soak the potatoes:

Cut your potatoes into fry shapes and let them soak in cold water for 30 minutes to pull out excess starch, which is the secret to getting them really crispy. After soaking, drain them well and pat them completely dry with a clean kitchen towel.

Toss with olive oil and seasoning:

In a large bowl, toss the dried fries with olive oil, salt, and pepper until every piece is lightly coated. This ensures theyll brown evenly and develop that addictive crunchy exterior.

Bake until golden:

Spread the fries in a single layer on your prepared baking sheet, making sure they arent crowded or theyll steam instead of crisp. Bake for 30 to 35 minutes, flipping them halfway through, until theyre golden brown and crispy on the edges.

Toss with truffle oil:

As soon as the fries come out of the oven, transfer them to a large bowl and drizzle with truffle oil while theyre still hot so the oil coats them evenly and the aroma blooms. Toss them gently but thoroughly.

Add Parmesan and parsley:

Sprinkle the grated Parmesan and chopped parsley over the fries and toss again so every fry gets a little cheesy, herby love. Taste one and add extra salt if you think it needs it.

Serve immediately:

These are best enjoyed right away while theyre hot and crispy. Pile them on a plate or in a basket and watch them disappear.

Save

There was one evening when I made a double batch of these for a casual movie night with friends. We planned to watch two films, but we spent the first hour just eating fries, laughing, and talking about nothing important. The bowl sat in the center of the coffee table and every time someone reached for one, someone else would say just one more, and wed all laugh because we knew none of us could stop. Its one of those nights I think about whenever I smell truffle oil now.

Getting the Crispiest Fries

The real secret to crispy fries is removing moisture at every stage. After you soak the cut potatoes, make sure you drain them well and then spread them out on a kitchen towel to dry completely before tossing them in oil. Any lingering water will turn to steam in the oven and make your fries soggy instead of golden. I learned this the hard way after a batch came out limp and pale, and ever since I take the extra two minutes to really dry them off.

Choosing Your Truffle Oil

White truffle oil tends to be more garlicky and pungent, while black truffle oil has a deeper, earthier flavor thats a bit more mellow. I usually go with white truffle oil for these fries because the sharpness plays nicely with the Parmesan, but if you prefer something subtler, black truffle oil works beautifully too. A little goes a long way, so start with a light drizzle and add more if you want a stronger truffle punch.

Serving and Pairing Ideas

These fries are rich and savory, so they pair wonderfully with something creamy or tangy to balance the flavors. I love serving them with a side of garlic aioli or a lemony herb mayo for dipping. Theyre fantastic alongside a simple green salad, grilled steak, or even a juicy burger.

• Try them with a drizzle of balsamic glaze for a sweet and tangy contrast.
• Serve them as an appetizer at a dinner party with small forks and watch them vanish.
• Leftovers, if you somehow have any, can be reheated in the oven at 400°F for about 5 minutes to crisp them back up.

Save

These fries have become my go to whenever I want to make something feel special without a lot of fuss. Theyre proof that a few quality ingredients and a little attention can turn the simplest dish into something people remember.

Recipe FAQs

→ Why should I soak the potatoes before cooking?

Soaking potatoes in cold water removes excess starch, which is essential for achieving that perfectly crispy exterior. The starch can trap moisture on the surface, preventing browning and crisping.

→ Can I use regular olive oil instead of truffle oil?

Yes, you can use regular olive oil, but you'll lose the distinctive earthy truffle flavor. Consider adding a few drops of truffle oil as a finishing touch to preserve some of that luxurious taste.

→ What's the best way to keep fries crispy after serving?

Serve immediately after tossing with truffle oil and Parmesan. If you must wait, place them on a wire rack over a baking sheet to allow air circulation underneath and prevent moisture from making them soggy.

→ Can I make these ahead of time?

Bake the fries ahead and reheat in a 375°F oven for 5-7 minutes to restore crispiness. Add the truffle oil, Parmesan, and parsley only after reheating to keep them fresh and prevent the cheese from becoming grainy.

→ What type of truffle oil works best?

Both white and black truffle oils work wonderfully. White truffle oil offers a more delicate, garlicky flavor, while black truffle oil provides a deeper, earthier taste. Choose based on your personal preference.

→ Are there dairy-free alternatives to Parmesan?

Consider using nutritional yeast for a cheesy flavor without dairy, or opt for dairy-free Parmesan alternatives. The texture and depth of flavor may differ slightly, but both options can be quite tasty.