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Perfect Truffle Parmesan Fries

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Crispy double-fried russet potato fries tossed with truffle oil, freshly grated parmesan, and seasonings for an upscale, easy homemade side dish.

Ingredients

Scale
  • 4 large russet potatoes, peeled and cut into 1/4-inch thick fries
  • 4 cups vegetable oil or canola oil, for frying
  • 2 tablespoons truffle oil (white or black)
  • 1/2 cup freshly grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher or sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Peel and cut the russet potatoes into 1/4-inch thick fries. Soak the cut fries in cold water for at least 30 minutes to remove excess starch (15 minutes minimum if short on time).
  2. Drain and thoroughly pat the fries dry with paper towels to prevent oil splatters.
  3. Heat the oil in a deep fryer or heavy-bottomed pot to 325°F (163°C).
  4. Fry the potatoes in batches for 4-5 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels.
  5. Increase the oil temperature to 375°F (190°C).
  6. Return the blanched fries to the hot oil in batches and fry for 2-3 minutes until golden and crispy. Drain again on paper towels or a wire rack.
  7. While still hot, transfer fries to a large bowl. Drizzle truffle oil evenly over fries and sprinkle with garlic powder, salt, black pepper, and freshly grated parmesan. Toss gently to coat.
  8. Add chopped parsley if using and toss gently again.
  9. Serve immediately with optional dipping sauces like garlic aioli or truffle mayo.

Notes

Soaking the potatoes is essential for crispiness. Maintain oil temperature between 325°F and 375°F for best results. Do not overcrowd the fryer. Freshly grate parmesan for better melting and flavor. Fries are best served immediately but can be reheated in a 400°F oven for 10 minutes.

Nutrition

Keywords: truffle fries, parmesan fries, double fried fries, upscale side dish, homemade fries, truffle oil, crispy fries

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