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Truffle Fries with Parmesan – Crispy & Easy

Crispy Truffle Fries with Parmesan made from russet potatoes.Oven-baked or deep-fried for golden perfection.Finished with truffle oil and grated Parmesan cheese.
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Prep Time 30 minutes
Course Side Dish
Cuisine American

Ingredients
  

  • 4 large Idaho russet potatoes
  • Vegetable oil enough for deep-frying or 2 tablespoons for oven method
  • 1 teaspoon sea salt
  • 1 teaspoon freeze-dried garlic
  • 1 teaspoon freeze-dried parsley
  • Truffle oil to taste
  • 1 –2 tablespoons grated Parmesan cheese

Instructions
 

  • In a small bowl, combine sea salt, freeze-dried garlic, and parsley. Set aside.
  • Peel the potatoes if desired, or leave the skin on. Cut lengthwise into 1/4-inch thick slices.
  • Place the cut potatoes in a large bowl filled with cold water and a handful of ice. Soak for 20–30 minutes to remove excess starch.
  • Drain and pat the potatoes completely dry with paper towels. This step ensures crispy Truffle Fries with Parmesan.
  • Deep-Fry Method:
  • Heat vegetable oil in a deep pot to 325°F (165°C). Fry potatoes in batches for 3–4 minutes. Remove and let rest.
  • Increase oil temperature to 375°F (190°C). Fry again for 2–4 minutes until golden and crispy. Drain on paper towels.
  • Oven Method:
  • Preheat oven to 425°F (220°C). Toss dried potatoes with 2 tablespoons oil.
  • Spread in a single layer on a baking sheet lined with parchment paper.
  • Bake for 25–35 minutes, flipping halfway, until golden and crisp.
  • Immediately drizzle with truffle oil, sprinkle seasoning mix, and top with grated Parmesan cheese. Toss gently and serve hot.

Notes

  • Serve with garlic aioli or spicy mayo for dipping.
  • Adjust truffle oil carefully; a little goes a long way.
  • Freshly grated Parmesan provides better flavor than pre-packaged.