I have a list of foods that I consider addictive. Those are the ones that I can eat until pretty much nothing is left over. These truffle fries are definitely on that list, and pretty high. It takes a bit of work to make them, but these fries are so good that it completely makes it worth it.
The first time I made them we liked them so much that what was meant to be a side dish disappeared in the blink of an eye before the main dish was barely touched. I had to make a second batch an hour later because everyone was begging for more of those little heavenly sticks.
The key to making tasty truffle fries
I cannot emphasize it enough – to make truffle fries that taste great you must spring for good quality truffle oil. Some truffle oils are artificially scented with truffle flavor. Those are the ones to avoid. Instead, what you want is good quality olive oil infused with real black or white truffles.
They say that the best way to tell good truffle oil is when you see bits of truffles floating in the oil. This is the one to get if you are serious about your truffle fries or any dish you want to flavor with it. Sure, it costs more but you will appreciate the real flavor.
Another way to add truffle flavor to fries
You may have seen it already in both specialty stores and even large supermarkets. It’s called black truffle sea salt. It’s your typical sea salt mixed with bits of black truffle. Truffle bits release aromatic oils which get absorbed by the salt and make it smell like truffles. Ever since I tried I’ve become crazy about the smell of truffles and use every opportunity to add umami flavor to my foods.
You can use this truffle salt to add flavor to the truffle fries. I use a combination of both, this gives the best flavor in my opinion. But either on its own will work too.
How to use truffle oil and truffle salt?
You should never use truffle oil for cooking as delicate truffle oils will get destroyed and the desirable aroma will vanish. You should only use truffle oil for finishing your dish. What this means is that the fries need to be baked first, then flavorize with truffle oil and/or truffle salt.
Another thing to keep in mind is that, like with any spice or seasoning, a little goes a long way. A little drizzle is all that’s necessary in most cases.
I used my favorite method for making baked fries – quick high heat baking at 450F . With this method, I always get excellent browning and flavor.
Looking for more potato side dish recipes? Check these out:
What to serve truffle fries with?
Enjoy them on their own, they are amazing without anything else. Not convinced? Try these then:
- Simple Tri-Tip Steaks
- Skirt Steak With Chili Butter
- Pan-Seared Ribeye Steak with Compound Butter
- Restaurant-Style Filet Mignon with Compound Butter
Homemade Truffle Fries Recipe
Hand-cut fries, seasoned with dried porcini mushroom powder for earthy flavor, crispy and baked to a beautiful golden-brown color, garnished with truffle oil, Parmagian Reggiano cheese and fresh parsley.
- 4 Russet potatoes (skin on, scrubbed and rinsed)
- 2 Tbsp grated Parmigiano Reggiano cheese
- 1 Tbsp olive oil
- 1 Tbsp dried parsley
- 1 tsp kosher salt (omit or reduce if using truffle salt)
For the garnish:
- 2 Tbsp grated Parmigiano Reggiano cheese
- 1 Tbsp Truffle oil
- 2 Tbsp fresh parsley (finely chopped)
- 1 tsp Truffle salt (optional, add more to taste if needed)
Preheat oven to 450F.
Cut the potatoes lengthwise into 1/2" thick sticks.
Add the potatoes, grated Parmigiano Reggiano cheese, olive oil, dried parsley and salt to a large bowl.
Toss the ingredients and ensure that the potatoes are evenly coated.
Spread the potatoes on a large baking sheet lined with parchment paper in a single layer.
Bake at 450F on a rack positioned in the upper part of the oven for 30 minutes. Using a spatula, flip the potatoes and continue baking for another 10 minutes or until the potatoes are golden brown and cooked through.
Remove the potatoes from the oven and drizzle with truffle oil.
Sprinkle with grated Parmigiano Reggiano cheese and fresh parsley.
Grab both ends of parchment paper toss the fries to cover them evenly with the garnish.
Tear off excess paper.
Lift the fries with the remaining parchment paper and place into an appropriately sized bowl or a basket.
Optionally sprinkle with some truffle sea salt and serve.
I like cutting the potatoes about 1/2" thick as that way I get good browning and a soft, creamy interior. If you want your fries crispier, cut them thinner.
Also, do not overcrowd the potatoes. When overcrowded, they bake longer and don't crisp up too well.
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