Homemade Truffle Fries Recipe
Hand-cut fries, baked to a beautiful golden-brown color, garnished with truffle oil, Parmesan cheese and fresh parsley.
Servings 4 servings
Calories 273kcal
Ingredients
- 4 Russet potatoes (skin on, scrubbed and rinsed)
- 2 Tbsp grated Parmesan 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 Parmesan cheese
- 1 Tbsp Truffle oil
- 2 Tbsp fresh parsley (finely chopped)
- 1 tsp Truffle salt (optional, add more to taste if needed)
Instructions
- Preheat oven to 450F.
- Cut the potatoes lengthwise into 1/2" thick sticks.
- Add the potatoes, grated Parmesan 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 Parmesan 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.
Notes
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.