Description
Crispy and flavorful truffle Parmesan fries made with russet potatoes. These oven-baked fries are tossed with garlic powder, black pepper, and olive oil, then finished with decadent truffle oil, freshly grated Parmesan, and chopped parsley for a gourmet twist on a classic favorite. Perfect as a snack or side dish, ready in under an hour including prep and bake time.
Ingredients
Scale
Potatoes
- 4 large russet potatoes (or 1 bag frozen fries)
Seasonings and Oils
- 1 tablespoon olive oil (if baking fresh potatoes)
- 2 tablespoons truffle oil
- ½ teaspoon garlic powder (optional)
- Salt to taste
- Black pepper to taste
Toppings
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare Potatoes: Peel the russet potatoes if desired, then cut them into thin fries or wedges. Soak the cut potatoes in cold water for 30 minutes to remove excess starch and help achieve crispiness.
- Dry Potatoes: Drain the soaked fries and pat them completely dry with a clean kitchen towel to remove all moisture, which prevents sogginess during baking.
- Toss with Oil and Seasonings: In a large bowl, toss the dried fries with olive oil, salt, black pepper, and optionally garlic powder to evenly coat them with flavor.
- Arrange for Baking: Spread the fries in a single layer on a parchment-lined baking sheet or place them in an air fryer basket, ensuring they aren’t crowded to allow even cooking.
- Bake or Air Fry: Bake the fries in a preheated oven at 425°F for 25 to 30 minutes, flipping halfway through for even crisping. Alternatively, air fry at 400°F for the same amount of time. Fries should be golden and crispy when done.
- Add Truffle Oil: Once the fries are cooked and crispy, drizzle them with truffle oil while still hot and gently toss to coat them evenly for a rich, aromatic flavor.
- Top with Parmesan and Parsley: Immediately sprinkle the grated Parmesan cheese and chopped fresh parsley over the fries so the cheese slightly melts on contact, enhancing richness and freshness.
- Serve: Serve the truffle Parmesan fries hot, accompanied by your favorite dipping sauces or enjoyed on their own as a savory snack or side dish.
Notes
- Soaking the potatoes removes excess starch that can cause soggy fries.
- Patting the fries dry is essential for crispiness when baking.
- Use parchment paper for easy cleanup and to prevent sticking.
- Adjust salt and garlic powder according to personal taste preferences.
- Truffle oil adds a strong flavor; use sparingly for best results.
- Freshly grated Parmesan melts better than pre-grated.
- Air fryer can be used for a quicker and oil-reduced alternative to baking.
