Parmesan Truffle Fries Recipe

Prep potatoes

Wash and peel the potatoes if you prefer (skin left on is fine). Cut each potato into 1/4–1/2-inch thick sticks for classic fries. Rinse the cut fries thoroughly under cold water until runoff is clear to remove excess starch, then transfer to a large bowl of cold water and soak for 30 minutes (or up to 2 hours refrigerated).

Dry and season

Drain the soaked fries and spread them out on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil splatter and soggy fries. In a large bowl, toss the dry fries with the kosher salt, ground black pepper, garlic powder, onion powder, and paprika until evenly coated.

Par-cook (first fry) — oven or shallow-fry method

Option A — Oven method (less oil): Preheat oven to 425°F (220°C). Lightly coat a baking sheet with 2–3 tsp oil. Arrange fries in a single layer and bake 20–25 minutes, turning once, until just starting to brown and become tender. Option B — Frying method (traditional): Heat 1 cup oil in a heavy pot or deep fryer to 325°F (160°C). Fry fries in batches for 4–6 minutes until pale golden and tender but not fully crisp. Remove to a wire rack lined with paper towels to drain. Let cool slightly.

Final fry (if deep-frying) or roast finish

If you par-fried in oil: heat oil to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden-brown and crisp. Drain on a wire rack or paper towels. If using oven method: increase oven to 450°F (230°C) and bake the par-baked fries another 8–12 minutes, turning once, until crisp and golden.

Warm the truffle oil slightly (room temperature) by placing the bottle in warm water for a minute — do not heat on stove. Transfer the hot fries to a large mixing bowl while still hot so cheese will adhere.

Drizzle 1 tablespoon of the truffle oil over the fries and toss gently to coat. Add three-quarters of the grated Parmesan and toss again so cheese melts into the hot fries. Taste and add remaining truffle oil if a stronger truffle flavor is desired (up to the remaining 0.5–1 tbs).

Sprinkle the chopped parsley over the fries. Season with flaky sea salt and freshly ground black pepper to taste. If using, squeeze the juice of the half lemon lightly over the fries to brighten flavors and toss once more.

Transfer to a serving plate or basket, finish with the remaining Parmesan cheese sprinkled on top, and serve immediately while hot and crisp.