Save My brother walked into the kitchen one Saturday afternoon and asked if I could make something fancy without actually being fancy. I had a bag of potatoes, some Parmesan, and a small bottle of truffle oil I'd been hoarding like treasure. What came out of the oven that day turned into our go-to for movie nights, impromptu dinners, and honestly, any excuse we could find. These fries smell like indulgence but come together with barely any effort.
I made these for a dinner party once, thinking they'd just be a side dish. People kept sneaking back into the kitchen for more, and by the time I brought out the main course, half the fries were gone. One friend asked for the recipe three times before the night ended. It became clear these weren't just fries anymore, they were the reason people showed up.
Ingredients
- 1.5 lbs russet potatoes, cut into fries: Russets get crispy on the outside and stay tender inside, which is exactly what you want here.
- 2 tbsp olive oil: This helps the fries crisp up in the oven without needing a deep fryer.
- 1 tsp kosher salt: Kosher salt sticks better to the fries and doesn't make them taste too salty all at once.
- ½ tsp freshly ground black pepper: A little pepper adds warmth without overpowering the truffle flavor.
- 2 tbsp truffle oil: This is where the magic happens, use it at the end so the aroma stays strong and earthy.
- ⅓ cup freshly grated Parmesan cheese: Freshly grated melts into the hot fries and clings in a way pre-shredded never will.
- 2 tbsp fresh parsley, finely chopped: A pop of green and freshness that balances all the richness.
- Extra salt, to taste: Always taste before serving, truffle oil can vary in saltiness.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 425°F and line a large baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.
- Soak the Potatoes:
- Submerge your cut fries in cold water for 30 minutes to pull out excess starch. Drain them well and pat them completely dry with a clean towel, wet fries will steam instead of crisp.
- Toss with Oil and Seasoning:
- In a large bowl, toss the fries with olive oil, salt, and pepper until every piece is lightly coated. This ensures even browning and flavor in every bite.
- Bake Until Golden:
- Spread the fries in a single layer on your prepared sheet, give them space so they roast instead of steam. Bake for 30 to 35 minutes, flipping halfway through, until they're golden and crispy on the edges.
- Toss with Truffle Oil:
- As soon as the fries come out of the oven, transfer them to a large bowl and drizzle with truffle oil. Toss them while they're still hot so the oil coats everything and the aroma fills the room.
- Add Parmesan and Parsley:
- Sprinkle the grated Parmesan and chopped parsley over the fries, then toss again. Taste and add extra salt if needed, then serve immediately while they're hot and crispy.
Save One evening, I made these fries for myself after a long day and sat on the kitchen floor eating them straight from the bowl. The truffle oil smelled so good that my neighbor knocked on the door asking what I was cooking. I handed her a few fries through the doorway, and she stood there in the hallway finishing them before she even said another word.
Making Them Even Crispier
If you want fries that shatter when you bite into them, try using an air fryer instead of the oven. Toss the fries the same way, but cook them at 400°F for about 20 minutes, shaking the basket every 5 minutes. You can also deep fry them in batches at 350°F until golden, then drain on paper towels before tossing with the truffle oil and Parmesan.
Choosing Your Truffle Oil
White truffle oil is more delicate and garlicky, while black truffle oil is earthier and a bit more robust. I usually go with white truffle oil for these fries because it feels lighter and doesn't compete with the Parmesan. If you only have black truffle oil, it works beautifully too, just use a little less since the flavor is stronger.
Serving and Pairing Ideas
These fries are incredible on their own, but they're even better with a side of garlic aioli or truffle mayo for dipping. I've served them alongside burgers, steak, and even fancy grilled cheese sandwiches. They also make a great appetizer for gatherings, just double the batch because they vanish fast.
- Serve them in a paper-lined basket for a casual, bistro-style presentation.
- Pair with a crisp white wine or a cold beer to balance the richness.
- Leftovers can be reheated in the oven at 400°F for about 5 minutes to crisp them back up.
Save These fries have become one of those recipes I make without thinking, the kind that feels like a small celebration every time. They're proof that a few good ingredients and a little care can turn something simple into something people remember.
Recipe FAQ
- → Why should I soak the potatoes before cooking?
Soaking removes excess starch from the potatoes, which helps them become crispier and less likely to stick together during baking. A 30-minute soak in cold water followed by thorough drying is the key to achieving that perfect golden exterior.
- → Can I use frozen fries instead of fresh potatoes?
Yes, frozen fries work well and save preparation time. Follow the package instructions for baking, then skip the soaking step and proceed directly to seasoning with truffle oil and Parmesan.
- → What's the best way to keep fries crispy after cooking?
Serve immediately after tossing with truffle oil and cheese. If you need to hold them, place on a wire rack rather than a plate to prevent steam from softening the exterior. An air fryer also produces exceptionally crispy results.
- → Can I make this ahead of time?
These fries are best enjoyed fresh and hot. However, you can prep and cut potatoes up to 4 hours ahead, keeping them submerged in cold water in the refrigerator until ready to bake.
- → What's the difference between black and white truffle oil?
Black truffle oil has an earthier, more intense flavor, while white truffle oil is lighter and more aromatic with peppery notes. Choose based on your taste preference or use a blend of both for complexity.
- → Are there dairy-free alternatives for Parmesan?
Nutritional yeast offers a savory, cheese-like flavor without dairy. You can also try grated hard non-dairy cheeses or simply increase the herbs and seasoning for depth.