Truffle fries are easy to make but hard to resist.
Baked French fries get a bistro-worthy makeover with a simple toss in truffle oil and parmesan cheese!
Enjoy them on their own with your favorite dip or sauce as a starter, snack, or side!
An Elevated Favorite
Truffle fries are a simple recipe for French fries (baked or air-fried) tossed in truffle oil and parmesan cheese.
- Truffle fries are an elegant side to burgers and steaks.
- Serve as a portable appetizer in plastic cups with a scoop of aioli or your favorite dipping sauce on the bottom.
Ingredients for Homemade Truffle Fries
Potatoes – Russet potatoes or starchy baking potatoes are the best choice for a crisp exterior and a fluffy interior. However, any potato will do and if you’re short on time, use a bag of thawed-out frozen fries in any shape!
Truffle Oil – Truffle fries often come with a hefty price tag however, you can purchase inexpensive Truffle oil and a little goes a long way. Truffle oil spray is another great way to turn meals or sides into a gourmet treat!
Seasonings – If you have it, leftover bacon grease is an excellent (and budget-friendly!) alternative to olive oil and will give truffle fries a slightly smoky flavor. Use this seasoned salt recipe and tailor the ingredients to your liking.
How to Make Truffle Fries
Parmesan truffle fries are perfectly seasoned and baked until golden and crispy!
- Chop and soak the potatoes (recipe below).
- Pat dry, toss with olive oil, and bake until crisp.
- Just before serving, toss the fries with truffle oil and garnish with Parmesan cheese.
Favorite Dips
Reheating Truffle Fries
Leftover truffle fries can be kept in an airtight container in the refrigerator for up to 4 days. They can also be fried in a dry skillet, in the oven, or in the air fryer.
Our Favorite Fries!
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Truffle Fries
Baked until golden crispy and tossed with truffle oil and parmesan, these truffle fries are a rich and earthy bistro-style upgrade!
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Scrub the potato skins or peel them if desired. Cut the potatoes into ½ inch slices and cut each slice into ½-inch french fries.
Add the potatoes to a large bowl filled with cold water and let soak for 30 minutes.
Preheat the oven to 375°F. Line a large rimmed baking pan with parchment paper.
Remove the fries from the water and dab very dry with a kitchen towel. Toss the fries with olive oil and salt.
Spread evenly in a single layer on the prepared baking sheet. Do not overcrowd the pan, use two pans if needed.
Bake the fries for 20 minutes. Increase the temperature to 425°F, toss the fries, and cook until golden, about 15 to 20 minutes more.
Once the fries are crisp, remove them from the oven and use a spatula to stir them. Immediately toss with truffle oil.
Garnish with Parmesan cheese and serve.
Calories: 303 | Carbohydrates: 39g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 1855mg | Potassium: 894mg | Fiber: 3g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 12mg | Calcium: 103mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course air fryer, Appetizer, Party Food, Side Dish
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