Pin It My neighbor brought back a tiny bottle of truffle oil from Italy, and I had no idea what to do with it until a random Wednesday when I was making fries for lunch. I drizzled a little over them, added some Parmesan I had leftover from pasta night, and suddenly my kitchen smelled like a bistro. My husband walked in, stopped mid-step, and asked if we were having company. We weren't, but those fries made an ordinary afternoon feel like an occasion.
I made these for a casual dinner party once, thinking they'd just be a simple side. Instead, they disappeared faster than anything else on the table, and two friends asked for the recipe before dessert even came out. One of them admitted she'd been ordering truffle fries at restaurants for years and never realized how easy they were to make. Now she texts me every time she makes them at home, usually with a photo and an exclamation point.
Ingredients
- Russet potatoes: Their high starch content makes them perfectly fluffy inside and crispy outside, and soaking them really does make a difference in texture.
- Olive oil: This helps the fries crisp up in the oven without needing a deep fryer, and it doesn't overpower the truffle oil you'll add later.
- Kosher salt: Coarser than table salt, it clings to the fries better and seasons them evenly without making them too salty.
- Black pepper: Freshly ground adds a gentle bite that balances the richness of the cheese and truffle oil.
- Truffle oil: A little goes a long way, so don't overdo it or the flavor can turn overwhelming instead of luxurious.
- Parmesan cheese: Freshly grated melts slightly onto the hot fries and creates these salty, nutty pockets of flavor.
- Fresh parsley: It brightens everything up and adds a pop of color that makes the dish look as good as it tastes.
Instructions
- Prep the oven and pan:
- Set your oven to 425°F and line a baking sheet with parchment paper so the fries don't stick. This also makes cleanup so much easier.
- Soak and dry the potatoes:
- Let the cut fries sit in cold water for 30 minutes to pull out extra starch, then dry them completely with a towel. Wet fries steam instead of crisp, and that's not what we're after.
- Toss with oil and seasoning:
- In a big bowl, coat the fries with olive oil, salt, and pepper until every piece is lightly covered. Your hands work best for this.
- Bake until golden:
- Spread them out in a single layer and bake for 30 to 35 minutes, flipping them halfway so they brown evenly. The edges should look crispy and the color should be deep gold.
- Add truffle oil:
- As soon as they come out of the oven, toss them in a bowl with truffle oil while they're still hot. The heat helps the oil coat every surface.
- Finish with Parmesan and parsley:
- Sprinkle the cheese and parsley over the fries and toss again, then taste and add more salt if needed. Serve them right away while they're still crispy and warm.
Pin It The first time I served these to my kids, they were skeptical about the "fancy smell," but after one bite they were hooked. Now my youngest asks for truffle fries on his birthday instead of cake, which I find both hilarious and oddly touching. It's become our thing, this little luxury we share on ordinary nights when we just want something special without the fuss.
How to Get Them Extra Crispy
If you want fries that shatter when you bite into them, try using an air fryer or frying them in hot oil instead of baking. I've done both, and while baking is easier and less messy, frying gives you that restaurant-level crunch. Just make sure the oil is hot enough before you add the potatoes, or they'll absorb too much oil and turn greasy. Pat them dry really well no matter which method you use, because moisture is the enemy of crispiness.
Flavor Twists Worth Trying
I've swapped Parmesan for Pecorino Romano when I want something sharper and saltier, and it's delicious. You can also add a pinch of garlic powder to the fries before baking, or toss them with fresh thyme instead of parsley for a more earthy flavor. One time I added a tiny drizzle of honey along with the truffle oil, and the sweet-savory combination was unexpectedly incredible. Don't be afraid to experiment once you've made the basic version a few times.
Serving and Pairing Ideas
These fries are fantastic on their own, but they're even better with a dipping sauce like aioli, garlic mayo, or even a simple ketchup spiked with a little balsamic vinegar. I've served them alongside burgers, grilled steak, and roasted chicken, and they always steal the show. They also make a great appetizer for game night or a casual get-together, especially if you put them out in a big bowl with toothpicks.
- Serve them in a paper-lined basket for a fun, casual presentation.
- Pair with a crisp white wine or a light beer to balance the richness.
- Leftovers can be reheated in the oven at 400°F for about 5 minutes to bring back some crispness.
Pin It These fries have a way of turning a regular meal into something people remember, and that's the kind of cooking I love most. I hope they become a favorite in your kitchen too.
Recipe FAQs
- → Why should potatoes be soaked before cooking?
Soaking removes excess starch, which allows the fries to crisp up properly during baking. Pat them completely dry afterward to prevent steaming.
- → Can I use regular olive oil instead of truffle oil?
Yes, though you'll lose the distinctive earthy flavor. Alternatively, use truffle butter or finish with truffle salt for the same aromatic effect.
- → How do I keep the fries crispy until serving?
Serve immediately after tossing with truffle oil and seasonings. If needed, keep them in a warm 200°F oven briefly, but avoid covering to prevent moisture buildup.
- → What potatoes work best for homemade fries?
Russet potatoes are ideal due to their high starch content, which creates a fluffy interior and crispy exterior. Yukon Gold also works well for a slightly creamier texture.
- → Can I make these ahead of time?
Best enjoyed fresh, but cooled fries can be reheated in a 350°F oven for 5-10 minutes. Add truffle oil and Parmesan only after reheating for optimal flavor and texture.
- → What are good pairings for this dish?
Serve alongside grilled steak, roasted chicken, or gourmet burgers. They also pair beautifully with aioli, garlic mayo, or a simple herb-infused dipping sauce.