Parmesan Truffle Fries Recipe

Few recipes will transport you to a French restaurant like these crispy, savory parmesan truffle fries. The hand-cut fries are flavored with grated parmesan and garlic powder and baked‒not fried‒to a golden brown. Topped with fresh parsley, more parmesan, and truffle oil, these truffle fries are loaded with flavor and will make any meal shine.

Course Appetizer

Cuisine American

Keyword parmesan truffle fries

Prep Time 15

Cook Time 30

Soaking Time 1

Total Time 1 45

Servings people

Calories 244kcal

Ingredients

2 large russet potatoes hand-cut into fries
¼ cup grated parmesan cheese plus additional for dusting
1 TBSP olive oil
1 –2 TBSP truffle oil
1 tsp garlic powder
1 TBSP fresh parsley finely chopped, plus additional for garnish
½ tsp salt
¼ tsp black pepper

Instructions

Peel the potatoes and hand-cut them into fries using a sharp knife. They should be about ¼ to ½ inch in width. You can also leave the skin on the fries if preferred, as long as you wash the potatoes well.
Soak the hand-cut fries in water for at least an hour and dry them well afterward, both with a paper towel and via air-drying.
Preheat the oven to 450°F. Add parchment paper to a baking sheet and grease with olive oil or cooking spray.
In a large bowl, combine the hand-cut fries with garlic powder, olive oil, salt, pepper, and grated parmesan. Mix well to coat completely.
Arrange the fries on the baking sheet, making sure to spread them out so they are not overlapping.
Bake the french fries for 30 minutes or until golden brown. You can flip them over once during cooking to ensure an even bake.
Remove the parmesan truffle fries from the oven and, while still warm, drizzle them with the truffle oil. Sprinkle additional grated parmesan and parsley on top. If additional salt is needed, add some.
Serve alone or with any condiment. Garlic aioli is super easy to make. You can combine mayonnaise, a minced clove of garlic, and some paprika for color (or you can buy some garlic aioli) and you’ll have a dipping sauce worthy of your parmesan truffle fries.

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