Truffle Fries
Truffle Fries are the bougie cousin of traditional fries, classin’ things up with a drizzle of truffle oil, a shower of freshly shredded Parmesan, and a sprinkle of parsley. Here’s how to make them at home!
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Crispy oven-baked truffle fries, oh là là!
Did I eat a whole batch of these baked truffle fries straight out of the oven? Maybe YES.
We all know that crispy potatoes—Homemade Fries, Oven Roasted Potatoes—are the best potatoes, but add truffle oil and Parm and you easily go from best to blissfully delish.
You could serve these truffle fries as a side dish, but I speak from experience: you can totally make a meal out of them too. (Non, je ne regrette rien.)
Truffle Oil Breakdown
Most truffle oil isn’t made from truffles; instead, it’s made with an artificial version of the aromatic compound in actual truffles. This is added to olive oil (or other oils) to flavor it.
Natural truffle oil (the real deal) is made by infusing oil—again, usually olive oil—with raw truffles. The truffles impart their flavor, then they’re removed (or sometimes left in!) and the oil is bottled and sold.
Real deal truffle oil can be made with white or black truffles:
- White truffle oil has a lighter, more delicate flavor that’s sometimes described as garlicky or peppery. It’s made from white Italian truffles
- Black truffle oil is much stronger and robust. It’s what most people think of when they think of truffle oil.
Truffle oil is a polarizing ingredient, but if you think you don’t like it, I recommend trying natural truffle oil, and start with the milder white truffle oil. (Personally, I avoid artificial stuff—the flavor is…bad—and only buy natural truffle oil. It’s worth the splurge and a little goes a long way.)
My Tips for Perfect Truffle Fries at Home
Grate Your Own Cheese. Buy a block of Parmesan and grate it yourself; it tastes better, it melts onto the hot fries, and you won’t end up with powdery shaky cheese on the bottom of your plate when you’re done eating your truffle fries.
Cut the Potatoes to the Same Size. This way, they finish cooking at the same time and you’re not left picking burnt fries off the pan.
Skip the Ketchup. Quelle horreur! Serve your truffle fries with garlic aioli if you must dip—but these are perfectly fine without any accouterments.
What to Serve With Truffle Fries
For a bistro-at-home experience, pair your crispy truffle fries with these juicy Air Fryer Steak Bites or Air Fryer Steak, which is one of my favorite ways to make steak.
They’d also be great with this Blue Cheese Burger!
More Ways to Do French Fries
- Home Fries are the breakfast version of French fries, or a chunkier version of hash browns. Either way: delish!
- If you like your fries loaded with STUFF, make a batch of these Carne Asada Fries.
- This recipe for Chili Cheese Fries is nostalgic and fun. I formulated the chili specifically so it doesn’t make the fries soggy!
- Make Chicken Bacon Ranch Fries for game day and you won’t even care which team wins. Because the real winner is YOU.
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Truffle Fries
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Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 1 ½ pounds Russet potatoes scrubbed, about 3 medium
- 1 teaspoon kosher salt plus a few pinches
- 4 teaspoons black or white truffle oil get the real deal, not imitation—you deserve the very best.
- ¼ cup finely shredded Parmesan do this right off the block for the best melting
- 1 ½ tablespoons finely chopped fresh parsley
Instructions
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Place a rack in the lower third of your oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 1/2 tablespoons of the olive oil, so it coats the pan.
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Slice the potatoes into 1/4-inch-wide fry-shaped sticks. Place in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch (this is a great reason to bust out your electric tea kettle). Let soak 10 minutes. DO NOT SKIP or your fries will not crisp properly.
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Drain the potatoes, then transfer to a clean towel and pat dry as completely as you can. Rinse and wipe out the bowl you soaked the potatoes in, then return the potatoes to the same bowl.
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Drizzle with the remaining 1 1/2 tablespoons olive oil and sprinkle with salt. Toss to coat, then spread into a single layer on the oiled baking sheet.
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Place in the lower third of the oven and roast for to 20 minutes, until the fries are turning golden underneath. With a large, firm spatula, carefully loosen the fries from the bottom of the pan, then flip over in large sections (no need to carefully flip every single one). Carefully with your fingers (attention: the pan is hot!) spread the potatoes back into a single layer.
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Return the pan to the oven and continue baking until the fries are golden and crisped to your liking, about 10 to 15 minutes more.
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Transfer the fries to a large, clean bowl and drizzle with the truffle oil. Sprinkle on the Parmesan, parsley, and another pinch of salt, then toss to coat. Pour onto a serving plate, devour, and pretend like you are in France.
Video
Notes
- Adapted from my Homemade Fries
- TO STORE: Place leftover fries in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Reheat the baked fries by preheating your oven to 400 degrees and placing an empty baking sheet in the oven while the oven preheats. Spread the leftover fries in a single layer on the hot pan, then pop the pan into the preheated oven for 5 to 8 minutes. Watch the fries carefully the last few minutes to make sure they do not burn.
Nutrition
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Original source: https://www.wellplated.com/truffle-fries/