Truffle Fries

5 from 1 vote

Truffle fries are a gourmet twist on a classic side dish that will elevate any meal. By frying them twice, the fries get extra crispy on the outside while staying soft and fluffy on the inside. Drizzling a generous amount of truffle oil over the fries adds an earthy flavor, and freshly grated parmesan cheese takes them to the next level.

Prep Time15

Cook Time10

Total Time25

Course: Side Dishes

Cuisine: American

Keyword: parmesan truffle fries, truffle fries, truffle oil fries

Servings: servings

Author: Dahn Boquist

Ingredients

For the Potatoes

3 pounds Russet potatoes
2 tablespoons olive oil
2 to 3 quarts Peanut or vegetable oil for frying

For the Parmesan Truffle Seasoning (or see notes)

3 to 4 tablespoons grated Parmesan cheese
3 to 4 tablespoons truffle oil
2 to 3 tablespoons chopped parsley
2 teaspoons Kosher salt or 1-½ teaspoons truffle salt
1 teaspoon garlic powder

Instructions

Pre-Cook The Fries

Peel the potatoes and cut them into ½-inch thick fries and place them in a bowl of cold water for 30 minutes or overnight (this helps remove excess starch and makes the fries extra crisp).
Drain the potatoes and add them to a large microwavable bowl. Toss them with 2 tablespoons of olive oil, then cover the bowl tightly with plastic wrap.
Zap them in the microwave for 5 to 7 minutes or until tender but still slightly firm (thick-cut fries will need longer). Stop the microwave a few times and shake the fries around to prevent them from sticking to each other.

Fry the Potatoes

Add some oil to a large deep fryer or a Dutch oven until it is at least 2 inches deep. Heat the oil over medium heat to 375°F.
Add half of the potatoes to the hot oil and fry for 5 to 6 minutes or until golden brown. Gently stir the potatoes as they fry so they don’t stick to each other.
Transfer the fries to paper towels to drain. Bring the fryer back up to 375°F before adding the next batch of fries.
Return the first batch of fries to the fryer and fry them again to give them an extra crispy crunch. They will only need to fry for 1 to 3 minutes the second time. Repeat.
Place the hot fries in a wide, large bowl and toss them with Parmesan cheese, truffle oil, parsley, salt, and garlic powder.

Notes

Soaking the potatoes in cold water is optional but it will give the fries a crispier texture.

When you precook the potatoes, don’t let them get so tender that they fall apart.

Another option to season the fries is to use Epicurean Specialty Truffle Parmesan & Black Garlic Seasoning. We found this seasoning in Costco and Walmart. It is less expensive than purchasing truffle oil and it has a great flavor. If you want to try it, use 3 to 5 tablespoons of the seasoning to toss with the fries instead of the truffle oil, salt, and Parmesan listed above.

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