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Decadent Truffle Parmesan Fries

truffle Parmesan fries - featured image

Crispy fries tossed in rich truffle oil and sprinkled with sharp Parmesan cheese, offering a gourmet snack that’s quick and easy to make at home.

Ingredients

Scale
  • 4 large russet potatoes, peeled or unpeeled based on preference
  • 4 cups vegetable oil or canola oil, for frying
  • 23 tablespoons white truffle oil
  • 1/2 cup finely grated fresh Parmesan cheese
  • 1 teaspoon garlic powder
  • Salt to taste (kosher or sea salt preferred)
  • 1/2 teaspoon freshly cracked black pepper
  • 2 tablespoons finely chopped fresh parsley (optional)

Instructions

  1. Peel if desired and cut potatoes into 1/4 to 1/2 inch thick sticks. Rinse under cold water to remove excess starch, then soak in cold water for at least 30 minutes (up to 2 hours).
  2. Drain and pat fries completely dry with kitchen towels or paper towels.
  3. Pour oil into a deep fryer or large pot to about 3 inches deep and heat to 325°F (163°C). Use a thermometer to maintain temperature.
  4. Fry potatoes in batches for 4-5 minutes until pale and tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.
  5. Increase oil temperature to 375°F (190°C) and let stabilize.
  6. Fry blanched potatoes again in batches for 2-3 minutes until golden brown and crispy. Drain on wire rack or paper towels.
  7. While fries are still hot, place in a large bowl. Drizzle with 2 tablespoons truffle oil, sprinkle garlic powder, salt, black pepper, and Parmesan cheese. Toss gently to coat evenly.
  8. Add chopped parsley if using and serve immediately.

Notes

Double frying is key for crispy fries. Dry fries thoroughly before frying to avoid sogginess. Add truffle oil after frying to preserve flavor. Use fresh Parmesan for best melting and taste. Store leftovers in an airtight container in the fridge for up to 2 days and reheat in oven at 400°F for 5-7 minutes to restore crispiness.

Nutrition

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