Irresistible Truffle Fries Recipe

Truffle fries are the ultimate treat. Crispy golden fries are tossed with fragrant white truffle oil and sprinkled with freshly grated Parmesan and fresh parsley. They are elegant enough for a dinner party yet easy to make on a weeknight when you want something special.

Why You’ll Love This Recipe

Crispy golden fries get an instant upgrade when tossed in fragrant truffle oil. The earthy aroma pairs beautifully with salty parmesan and fresh herbs, creating a truly gourmet bite. They’re the kind of indulgent side or snack that disappears faster than you expect.

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Ingredient List

For the Fries:

• 4–5 large russet or Yukon gold potatoes (about 2 pounds)
• Vegetable, canola, or peanut oil for frying (enough to fill your pot 3–4 inches deep)
• Sea salt, to taste
• Fresh cracked black pepper, to taste

For the Truffle Topping:

• 1/2 cup grated Parmesan cheese (freshly grated is best!)
• 1/4 cup white truffle oil
• 1 tablespoon fresh parsley, finely chopped

Why These Ingredients Work

Russet or Yukon Gold Potatoes: These varieties have the perfect starch content for crispy fries. Russets give you that classic fluffy interior, while Yukon golds are a bit creamier and naturally buttery.

Double-Fry Method: Frying at two different temperatures is the KEY to restaurant-quality fries. The first fry at 300°F cooks the potato through, and the second fry at 350°F creates that golden, crispy exterior.

White Truffle Oil: This is where the magic happens! White truffle oil has a more delicate, garlicky flavor compared to black truffle oil. A little goes a LONG way—you only need about a tablespoon per serving to get that luxurious taste.

Freshly Grated Parmesan: Pre-grated cheese just doesn’t stick or melt the same way. Fresh Parmesan creates this beautiful coating while the fries are still hot, and the flavor is SO much better.

Fresh Parsley: This adds a pop of color and a fresh, bright note that balances the richness of the oil and cheese.

Essential Tools and Equipment

• Deep fryer or large, heavy-bottomed pot (at least 5-quart capacity)
• Candy or deep-fry thermometer (essential for maintaining oil temperature!)
• Sharp knife or french fry cutter
• Large bowl for ice water
• Paper towels or wire cooling rack
• Large mixing bowl
• Tongs or spider strainer

How To Make Truffle Fries

Step 1: Prep Your Potatoes

Wash your potatoes thoroughly and cut them into thick batonnet-style slices (about 1/2 inch thick). Don’t peel them if you love crispy potato skin like I do! If you prefer them peeled, go ahead, they’ll still be delicious.

Step 2: Rinse Away the Starch

This step is CRUCIAL! Rinse your cut potatoes under cold water for a good 2–3 minutes, or soak them in a bowl of cold water for 15–20 minutes. You want to remove as much surface starch as possible

Step 3: Dry Thoroughly

Pat the potatoes completely dry with paper towels or a clean kitchen towel. Any water on the fries will cause dangerous splattering when they hit the hot oil, plus wet fries won’t crisp up properly.

Step 4: First Fry (The Blanch)

Heat your oil to 300°F. Carefully add a handful of fries to the oil—don’t overcrowd the pot or the temperature will drop too much. Fry for 3 minutes, giving the pot a gentle shake after 90 seconds to prevent sticking. The fries should be cooked through but still pale and limp. Remove them with a spider strainer and set aside on paper towels.

Step 5: Increase the Heat

Once all your fries have been blanched, increase your oil temperature to 350°F. You can let the blanched fries rest at room temperature for up to 2 hours before the second fry, this actually helps them get even crispier!

Step 6: Second Fry (The Crisp)

When you’re ready to serve, add the pre-fried fries back into the 350°F oil, working in batches. Fry for 5–6 minutes until the edges are beautifully golden brown. Want them EXTRA crispy? Go for 7–8 minutes, but watch them closely so they don’t burn.

Step 7: Drain and Season Immediately

As soon as the fries come out of the oil, drain them on fresh paper towels for just a few seconds, you want them still glistening with a bit of oil.

Step 8: Toss with the Magic Ingredients

HERE’S WHERE IT GETS GOOD! Transfer the piping hot fries to a large bowl. Immediately sprinkle with the grated Parmesan cheese and toss well, the heat will help the cheese stick and melt slightly.

Step 9: Add the Truffle Oil

Drizzle the white truffle oil over the cheesy fries and toss again. The oil will coat every fry and fill your kitchen with the most incredible aroma.

Step 10: Final Touches

Sprinkle with fresh parsley, sea salt, and fresh cracked black pepper. Give everything one final toss and serve immediately while they’re hot and crispy!

You Must Know

Oil Temperature is EVERYTHING: If your oil is too cool, the fries will absorb too much oil and be greasy. Too hot, and they’ll burn on the outside before cooking through.

Don’t Skip the Rinse: I know it seems like an extra step, but removing that surface starch is the difference between soggy fries and crispy fries. Do NOT skip this!

Work in Batches: I cannot stress this enough, overcrowding the pot drops the oil temperature and results in soggy, sad fries. Be patient and fry in small batches.

Personal Secret: I like to add a tiny pinch of garlic powder to my truffle oil before drizzling. It amplifies that savory, umami flavor and makes people wonder what your secret ingredient is!

Pro Tips & Cooking Hacks

• For the crispiest fries: Soak your cut potatoes in cold water in the fridge for at least 30 minutes, or up to overnight. This removes even more starch.
• Keep them warm: If you’re serving a crowd and need to keep batches warm while you finish frying, place them on a baking sheet in a 175°F oven for up to 20 minutes.
• Oil choice matters: I prefer peanut oil for its high smoke point and neutral flavor, but vegetable or canola oil works great too. For an authentic Belgian experience, use beef tallow!
• Avoid this common mistake: Don’t add the truffle oil before or during frying—high heat destroys the delicate truffle flavor. ALWAYS add it after frying.
• Cheese consistency: Make sure your Parmesan is finely grated, almost powdery. This helps it stick to the fries better than larger shreds.

Flavor Variations & Suggestions

Garlic Parmesan Truffle Fries: Add 2 cloves of minced fresh garlic to the truffle oil before drizzling.

Spicy Truffle Fries: Toss with a pinch of cayenne pepper or red pepper flakes along with the Parmesan.

Herb-Loaded Truffle Fries: Replace parsley with fresh sage, rosemary, or thyme for a more earthy flavor profile.

Pecorino Truffle Fries: Swap Parmesan for pecorino Romano for a sharper, saltier flavor.

Truffle Aioli Fries: Serve with a side of homemade aioli mixed with a teaspoon of truffle oil for double truffle goodness!

Loaded Truffle Fries: Top with crispy bacon bits, sour cream, and chives for an indulgent appetizer.

Make-Ahead Options

The beauty of the double-fry method is that it’s naturally make-ahead friendly! Here’s how:

Blanch Ahead: Complete the first fry at 300°F, then let the fries cool completely. Store them in an airtight container in the fridge for up to 24 hours. When you’re ready to serve, bring them to room temperature and do the second fry at 350°F.

Freeze After First Fry: After blanching, spread the fries in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. Fry from frozen at 350°F, adding 1–2 extra minutes to the cooking time.

Pro Tip: You CANNOT make-ahead fully cooked truffle fries—they’ll lose their crispiness. Always do the final fry and tossing with cheese and truffle oil right before serving.

Recipe Notes & Baker’s Tips

• Potato quantity: 4–5 large potatoes will serve about 4–6 people as a generous side dish or appetizer.
• Oil amount: You’ll need enough oil to submerge the fries with at least 2 inches of clearance to the top of your pot for safety.
• Truffle oil quality matters: Buy the best quality white truffle oil you can afford. Cheap truffle oils often use synthetic flavoring and won’t taste as good. Store opened truffle oil in a cool, dark place and use within 6 months.
• Cutting consistency: Try to cut all your fries the same size so they cook evenly. Thinner fries (1/4 inch) will be crispier but less fluffy inside; thicker fries (1/2 inch) give you that perfect crispy-creamy contrast.

Serving Suggestions

These truffle fries are incredible on their own, but they also pair beautifully with:

• Grilled steak or burgers for an elevated backyard BBQ
• Crispy chicken tenders for an upscale comfort food meal
• A cold beer or glass of champagne (yes, champagne and fries are AMAZING together!)
• Dipping sauces: Serve alongside garlic aioli, comeback sauce, truffle mayo, or even a balsamic reduction
• As an appetizer: Pile them high on a platter with multiple dipping sauces for a party

Garnish ideas: Extra Parmesan shavings, a few whole parsley leaves, or even a drizzle of balsamic glaze for a sweet-savory twist.

How to Store Your Truffle Fries

Room Temperature: Truffle fries are best enjoyed immediately and don’t store well at room temperature.

Refrigerator: Store leftover fries in an airtight container in the fridge for up to 3 days. Be honest though—they won’t be as crispy!

Freezer: I don’t recommend freezing fully cooked truffle fries. The texture just doesn’t hold up well.

Reheating: To bring back some of that crispiness, spread fries on a parchment-lined baking sheet and reheat at 350°F for 3–6 minutes. You can also re-fry them in 350°F oil for 1–2 minutes for the best results. Add a fresh drizzle of truffle oil after reheating!

Allergy Information

Contains:

• Dairy (Parmesan cheese)
• Tree nuts (if using peanut oil)

Gluten-Free: This recipe is naturally gluten-free!

Dairy-Free Option: Use nutritional yeast instead of Parmesan cheese for a dairy-free “cheesy” flavor. It won’t be quite the same, but it’s still delicious!

Nut-Free: Use vegetable or canola oil instead of peanut oil.

Vegan Option: Skip the Parmesan and use nutritional yeast, and ensure your truffle oil doesn’t contain any animal products (most don’t, but always check the label).

Questions I Get Asked A Lot

Why do my fries come out soggy?

This usually happens for one of three reasons: (1) you didn’t rinse off enough starch, (2) the fries weren’t completely dry before frying, or (3) your oil temperature was too low. Make sure you’re using a thermometer and maintaining that 350°F for the second fry!

How do I know when the oil is hot enough without a thermometer?

Drop a small piece of potato into the oil. If it sizzles immediately and floats to the surface, your oil is ready. But seriously, invest in a thermometer—they’re only $10 and make ALL the difference!

Can I make these in an air fryer?

Yes! Cut your fries, toss with 1 tablespoon of olive oil, and air fry at 400°F for 15–20 minutes, shaking the basket every 5 minutes. They won’t have quite the same texture as double-fried, but they’ll still be delicious tossed with the truffle oil and Parmesan!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your truffle fries turned out! Did you try any of the variations?