Save My teenage nephew once told me regular fries were boring, and I took that as a personal challenge. I had a bottle of truffle oil collecting dust in the back of my pantry, a wedge of good Parmesan in the fridge, and a point to prove. What came out of the oven that night turned him into a believer and me into someone who now keeps truffle oil within arm's reach. These fries became our Friday night ritual, and honestly, they've ruined every other side dish for us.
I made these for a dinner party once, intending them as a casual side to steak. They disappeared before the main course even hit the table. People stood around the kitchen island, reaching for just one more, then another, abandoning all pretense of polite restraint. One friend actually asked if she could take the recipe home, and I realized I'd accidentally created something that outshone everything else I'd planned.
Ingredients
- Russet potatoes: Their high starch content makes them the crispiest option, and soaking them really does make a difference even though it feels like extra fuss.
- Olive oil: This helps the fries crisp up in the oven without deep frying, and it doesn't compete with the truffle oil you'll add later.
- Kosher salt: The larger crystals give you more control over seasoning, and you can always add more at the end.
- Black pepper: Freshly ground makes a noticeable difference, adding a subtle bite that balances the richness.
- Truffle oil: A little goes a long way, so don't drown them or it gets overwhelming and almost medicinal.
- Parmesan cheese: Freshly grated melts into the hot fries and creates those crispy bits, pre-grated just doesn't do the same thing.
- Fresh parsley: It adds a pop of color and a hint of freshness that cuts through all that savory richness.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment paper so nothing sticks. This temperature is the sweet spot for crispy edges without burning.
- Soak the potatoes:
- After cutting them into fries, let them sit in cold water for 30 minutes to pull out excess starch. Pat them completely dry with a towel or they'll steam instead of crisp.
- Coat with oil and seasoning:
- Toss the dried fries in a big bowl with olive oil, salt, and pepper until every piece is lightly coated. Your hands work better than a spoon for this.
- Bake until golden:
- Spread them in a single layer without crowding, then bake for 30 to 35 minutes, flipping halfway through. They should be golden brown with crispy edges when done.
- Add the truffle oil:
- Pull them from the oven and immediately toss them in a bowl with truffle oil while they're still hot. The heat helps the oil coat evenly and smell incredible.
- Finish with cheese and herbs:
- Sprinkle Parmesan and parsley over the fries and toss again, then taste and add more salt if needed. Serve them right away before they lose their crispness.
Save There's a moment right after you toss these with the truffle oil when the smell fills the kitchen and everyone stops what they're doing. My husband once walked in from the garage, sniffed the air, and said it smelled like we were rich. We weren't, but for that evening, standing around the counter eating fries with our fingers, it sure felt like we were living well.
Making Them Even Crispier
If you want restaurant level crunch, try using an air fryer instead of the oven. I tried it once on a whim and the fries came out so crispy they practically shattered when I bit into them. You can also shallow fry them in batches if you don't mind the extra oil, just make sure the oil is hot enough so they don't absorb too much grease.
Flavor Swaps That Work
Pecorino Romano gives you a sharper, saltier punch if Parmesan feels too mild for your taste. I've also used a mix of both when I'm feeling indecisive. White truffle oil is more delicate and garlicky, while black truffle oil has a deeper, earthier flavor, so pick based on what mood you're in.
Serving and Pairing Ideas
These fries are rich enough to stand alone as a snack, but they also work beautifully next to a simple steak or roasted chicken. I like putting out a little bowl of garlic aioli or truffle mayo for dipping, even though they don't really need it.
- Serve them in a paper-lined basket for a casual, bistro feel that makes people relax.
- Pair with a crisp white wine or a light beer to balance all that savory richness.
- Leftovers can be reheated in the oven at 400°F for a few minutes, though they're never quite as good as fresh.
Save Once you make these, regular fries will feel like a missed opportunity. They're proof that a few good ingredients and a little attention can turn something everyday into something people remember.
Common Questions
- → How do I make the fries extra crispy?
For maximum crispiness, soak the cut potatoes in cold water for at least 30 minutes to remove starch, then pat completely dry before tossing with oil. Bake at 425°F and flip halfway through. For even crispier results, use an air fryer or deep-fry in hot oil instead of baking.
- → Can I prepare the potatoes ahead of time?
Yes, you can cut and soak the potatoes up to 4 hours in advance. Keep them submerged in cold water in the refrigerator, then drain and dry thoroughly before baking. This actually helps achieve crispier fries by removing more starch.
- → What's the best type of truffle oil to use?
Both white and black truffle oil work beautifully. White truffle oil offers a more delicate, earthy flavor, while black truffle oil provides a deeper, more intense taste. Choose based on your preference. Always check the label for quality and avoid oils with artificial flavoring.
- → Can I substitute the Parmesan cheese?
Absolutely. Pecorino Romano creates a sharper, saltier profile that pairs wonderfully with truffle oil. Gruyère or aged cheddar also work well for different flavor dimensions. Ensure any cheese alternative is finely grated for even coating.
- → What should I serve alongside these fries?
These truffle fries pair beautifully with aioli, garlic mayo, or classic ketchup. They're also excellent alongside steaks, grilled chicken, or gourmet burgers. For a vegetarian meal, serve with roasted vegetables or a fresh salad.
- → Are these fries vegetarian and vegan-friendly?
Yes, they're vegetarian due to the Parmesan cheese. To make them vegan, substitute nutritional yeast for Parmesan and use vegan truffle oil. Always verify ingredient labels for cross-contamination, especially for dietary restrictions.