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French-Italian

Truffle Parmesan Fries

Crispy golden fries showered with truffle oil, parmesan, and fresh herbs

hot_biteMediumFrench-Italian
Prep20 minCook30 minTotal50 minServes8Temphot
✓ vegetarian✓ gluten-free
⚠ Contains: 🥛 Dairy
Recipe
Ingredients
  • 2 lbsrusset potatoes(cut into 1/4-inch fries)
  • vegetable oil(for frying)
  • 2 tbspwhite truffle oil
  • 0.75 cupparmesan cheese(finely grated)
  • 2 tbspfresh parsley(chopped)
  • 1 tbspfresh thyme leaves
  • 1 tspflaky sea salt
  • 0.5 tspblack pepper(freshly cracked)
  • 1 clovegarlic(minced)
Make Ahead

Potatoes can be cut and soaked up to 24 hours ahead. First fry can be done 2 hours ahead. Final fry and seasoning must be done just before serving.

Instructions
  1. 1Soak cut potatoes in cold water for at least 1 hour to remove starch
  2. 2Drain and dry potatoes thoroughly with towels
  3. 3Heat oil to 325°F and fry potatoes in batches for 4-5 minutes until pale and soft
  4. 4Remove and drain on wire rack; let rest 10 minutes
  5. 5Heat oil to 375°F and fry again for 2-3 minutes until golden and crispy
  6. 6Drain on fresh wire rack
  7. 7Immediately toss hot fries with truffle oil and garlic
  8. 8Add parmesan, parsley, thyme, salt, and pepper
  9. 9Toss to coat evenly
  10. 10Serve immediately while hot and crispy
Notes
Pro Tips

The double-fry technique is essential for crispy-outside, fluffy-inside fries. Use real truffle oil, not synthetic truffle flavoring - the difference is significant. Add the truffle oil while fries are hot so it absorbs. Don't skimp on the parmesan.

History & Origin

Truffle fries emerged from upscale American restaurants in the 1990s and early 2000s, combining the humble French fry with luxury ingredients. They became a symbol of elevated comfort food and remain a crowd-pleasing indulgence at celebrations.

Cocktail Pairings
Pairs Well With
champagnewinevodkagin
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