Truffle Parmesan Fries

My neighbor dropped off a small bottle of truffle oil last spring with a note that said, Try this on anything. I drizzled it over plain oven fries that night, added a handful of Parmesan, and stood at the counter eating them straight from the pan. The kitchen smelled like a fancy restaurant, but I was in sweatpants. That bottle didnt last long.

I made these for a small dinner party once, and someone asked if I went to culinary school. I laughed and said no, just a really good bottle of oil and a hot oven. They disappeared before the main course even hit the table. I had to hide a second batch in the oven just so there would be leftovers for me.

Ingredients

• Russet potatoes: Their high starch content makes them fluffy inside and crisp outside, and peeling is completely optional if you like a rustic texture.
• Olive oil: This coats the fries before baking and helps them brown evenly without sticking to the pan.
• Kosher salt: The larger crystals stick better to the fries and give you more control over seasoning than table salt.
• Black pepper: Freshly ground makes a noticeable difference, adding a subtle warmth that complements the truffle.
• Truffle oil: A little goes a long way, this is where all the magic happens, so use it at the end to preserve its aroma.
• Parmesan cheese: Freshly grated melts slightly into the hot fries and adds a nutty, salty finish that pre-shredded cheese just cannot match.
• Fresh parsley: Brightens everything up and adds a pop of color, plus it makes the dish feel more intentional.

Instructions

Prep your oven and pan:

Set the oven to 425°F and line your baking sheet with parchment to prevent sticking. This also makes cleanup faster, which is always a win.

Soak the potatoes:

Let the cut fries sit in cold water for 30 minutes to pull out extra starch, which helps them crisp up beautifully. Drain them well and pat completely dry with a towel.

Coat the fries:

Toss them in a large bowl with olive oil, salt, and pepper until every piece is lightly covered. Even coating is key to even browning.

Bake until golden:

Spread them in a single layer on the sheet and bake for 30 to 35 minutes, flipping halfway through. They should be golden and crispy on the edges.

Add the truffle oil:

As soon as they come out of the oven, toss them in a bowl with truffle oil while theyre still hot. The heat releases the aroma and helps it cling.

Finish with cheese and herbs:

Sprinkle Parmesan and parsley over the fries and toss gently. Taste one and add more salt if needed, then serve immediately.

Save

One night I made these for myself after a long week and ate them on the couch with a bowl of aioli. No plates, no rules, just hot fries and truffle steam curling up in the lamplight. It felt like the kind of luxury that didnt cost much but mattered anyway.

Choosing Your Potatoes

Russets are my go to because they get fluffy inside and crispy outside, but Yukon Golds work if you want a creamier bite. I tried red potatoes once and they stayed too waxy, so I wouldnt recommend them for this. Whatever you use, cut them evenly so they cook at the same rate and you dont end up with some burnt and others pale.

Truffle Oil Secrets

Not all truffle oils are created equal, some are synthetic and taste like chemicals mixed with mushrooms. I look for ones that list real truffle in the ingredients, even if theyre pricier, because the flavor is so much richer. A little bottle lasts months since you only need a drizzle, and I keep mine in a cool dark cupboard so it doesnt go rancid.

Serving and Pairing Ideas

These fries shine next to a simple roasted chicken or a juicy burger, but theyre also great on their own with a creamy dip. I love them with garlic aioli or even just ketchup spiked with a tiny bit of truffle oil. Sometimes I serve them in a big bowl in the center of the table and let everyone grab with their hands, it makes the whole meal feel more relaxed.

• Try them with a fried egg on top for breakfast.
• Serve alongside steak for an elevated steakhouse vibe at home.
• Pack them in a container for a picnic, theyre still good at room temperature.

Save

These fries have this way of turning a regular Tuesday into something that feels a little special. I hope they do the same for you.

Recipe Questions & Answers

→ Why should I soak the potatoes before cooking?

Soaking potatoes in cold water for 30 minutes removes excess starch, which helps them become crispier during baking. Pat them thoroughly dry before tossing with oil for the best texture.

→ Can I use a different type of oil instead of truffle oil?

While truffle oil is essential to this dish's distinctive flavor, you can experiment with white or black truffle oil varieties. For a different twist, consider infused oils like garlic or mushroom oil, though the classic truffle essence will be lost.

→ What's the best way to get extra crispy fries?

For maximum crispiness, use an air fryer at 380°F for 20-25 minutes, shaking the basket halfway through. Alternatively, deep fry the potatoes in batches in hot oil at 350°F until golden brown.

→ Can I make these ahead of time?

These fries are best served immediately after finishing with the truffle oil and Parmesan. However, you can bake the potatoes ahead and reheat them in a 400°F oven for 5 minutes before adding the final toppings.

→ What cheese alternatives work well?

Pecorino Romano offers a sharper, more peppery flavor than Parmesan. You can also try Grana Padano or aged Asiago for different flavor profiles while maintaining that crucial umami quality.

→ Are these fries suitable for vegetarians?

Yes, these fries are completely vegetarian. All ingredients—potatoes, olive oil, truffle oil, Parmesan cheese, and parsley—contain no meat products, making them suitable for vegetarian diets.