Parmesan Truffle Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes if you prefer (peel optional). Cut into 1/4–1/2 inch sticks for classic fries. Rinse the cut fries under cold water until the water runs mostly clear to remove surface starch.

Soak

Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes, up to 2 hours. This helps remove extra starch and yields crisper fries.

Dry thoroughly

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil splatter and soggy fries.

Choose cooking method

You can deep-fry, shallow-fry, or bake the fries. Estimated times below are for each method. Ensure the oil is preheated or the oven is ready before adding fries.

Deep-fry method (crispest)

Heat 2–3 cups vegetable oil in a heavy-bottomed pot to 325°F (160°C). Blanch the fries in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry batches again for 2–3 minutes until golden and crisp. Drain on a rack or paper towels and immediately season with 1 tsp salt and 1 tsp black pepper while hot.

Oven-baked method (lighter)

Preheat oven to 425°F (220°C). Toss dried potato sticks with 1 cup oil (or 3 tbsp for lighter), 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread in a single layer on a parchment-lined baking sheet, leaving space between fries. Bake 20–25 minutes, flipping once at 12–15 minutes, until golden and crispy. Season immediately with remaining salt/pepper if needed.

While the fries are finishing, combine 3 tbsp finely grated parmesan, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp finishing salt (adjust to taste), 1/4 tsp red pepper flakes (optional), and 1 tbsp finely chopped fresh parsley in a small bowl. Stir to combine.

Drizzle 1 tsp truffle oil over the hot fries (once drained and still hot). Toss gently to coat. Immediately sprinkle the parmesan-seasoning mixture over the fries and toss or gently shake the bowl so the cheese and herbs adhere to the hot oil-coated fries. Taste and adjust salt or truffle oil in small increments — truffle oil is potent so start with less and add more if desired.

Whisk together 1/4 cup mayonnaise, 1 tsp lemon juice, 1/2 tsp minced garlic (or 1/4 tsp garlic powder), 1/8 tsp salt, and 1/8 tsp black pepper until smooth. Chill until ready to serve.

Serve the sauce on the side for dipping. The bright lemon and garlic contrast the rich truffle-parmesan fries.

Transfer the seasoned truffle-parmesan fries to a serving platter. If desired, grate a little extra parmesan over the top and sprinkle a few more pinches of parsley. Serve immediately with the optional dipping sauce.