There aren’t many flavors that pair better with truffle than parmesan. Perhaps garlic, but that is why so many of my truffle recipes include all three like Parmesan Truffle Fries.
Truffle is a flavor that many folks enjoy and order at restaurants, but steer clear of at home. Unless you are seeking the rarest truffles that cost more than your car, you can easily find truffle infused olive oil or truffle pate at the grocery store or even through Amazon.
These parmesan truffle fries are one of my favorite recipes to take advantage of the delicious oil. And you might be surprised at how easy they are to make at home!
Oven Baked Potato Wedges
The easiest of homemade fries has to be potato wedges. No time consuming cutting or getting out appliances to make perfect fry shapes.
You can get crispy fries with a fluffy, soft interior without frying. Or even without having an Air Fryer. The secret is to use enough oil, but not too much and also the right oven temperature.
The oven needs to be hot enough to crispy them up and cook them fast!
Lastly, and this is a big one, don’t use a baking dish with sides. You can use a rimmed baking sheet to prevent them from sliding off, but do not use something like a 9×13 baking dish. This just steams the potato and prevents them from getting crispy.
Why You’ll Love These Parmesan Truffle Fries
Long strips of potatoes drizzled with truffle oil and baked until crispy? What’s not to love!
- Great side dish – These truffle fries can be served with any number of dishes- from juicy burgers or flavorful steaks to chicken dinners or even as a snack.
- Easy to make – From start to finish, these easy fries are ready in only 45 minutes. And most of that time is the baking!
- Customizable – You can certainly take these potatoes up a notch by adding any number of extra ingredients.
One of my favorite parts about this parmesan truffle fries recipe is the simple ingredients. Besides maybe the truffle oil, you might have most of these ingredients already on hand.
- Potatoes – Russet potatoes are the best potatoes to use here because they are starchy. Make sure they are scrubbed and clean, because we leave the potato skins on to make these homemade french fries.
- Truffle oil – You will find this labeled as either white truffle oil or black truffle oil at the grocery store and both have a robust flavor that can be used interchangeably. And while it can be quite pricey, little truffle oil goes a long way, so use sparingly.
- Garlic – Garlic is one more way we take these crispy parmesan truffle fries up a notch. I highly recommend grating your own garlic cloves rather than buying the pre-minced jar at the store.
- Salt and pepper – I like to use coarse Kosher salt and freshly ground black pepper. But you could also use sea salt, or even truffle salt if you’re a real truffle lover and want a more intense flavor.
- Parmesan cheese – I always prefer to freshly grate my own cheese. The pre-shredded version have an additive that helps prevent sticking, but it also doesn’t allow the cheese to melt properly.
How to Make Homemade Truffle Fries
With a little drizzle of natural truffle oil and some sliced potatoes, you are well on your way to making the best truffle fries.
- Prepare oven and pan. Preheat oven and line a rimmed baking sheet with aluminum foil for easy clean up.
- Cut potatoes. Cut each potatoes into 8 slices by cutting in half, then half again and half again. To get perfect peaked edges, cut from the inside towards the skin.
- Toss in oil and garlic. In a large mixing bowl, toss potatoes in 1 tablespoon truffle oil and grated garlic.
- Place fries on baking sheet. Using tongs, transfer the potato wedges to your prepared baking sheet, discard any remaining oil/garlic.
- Sprinkle with salt and pepper. Season with freshly ground pepper and Kosher salt.
- Bake. Bake until they are easily pierced with a fork and perfectly golden brown.
- Drizzle with more oil and cheese. Remove and while still on the baking sheet, drizzle with remaining truffle oil and sprinkle with grated parmesan cheese.
- Enjoy! Serve with your favorite dipping sauce. Check the section below for some amazing options.
Truffle Fries Variations
We love these crispy french fries exactly as the recipe is written; however, there are plenty of ways for you to make them your own.
- Fresh herbs – To take the amazing flavor of these easy truffle fries one step further, you can top them with fresh herbs. Rosemary, thyme or even just fresh parsley would all be great options. You could even throw in some actual truffles if you’d like.
- Oil – In addition to the drizzle of truffle oil, you could use canola oil or even a spicy hot oil to give these crispy potatoes an even better flavor.
- Potatoes – While I haven’t used other types, feel free to experiment. You could use red potatoes or Yukon gold potatoes. Just be aware the baking time will vary greatly.
Tips for Crispy Baked Potato Wedges
While this is an easy recipe, there are several tips I can share to ensure you get the best truffle fries ever.
- Toss with oil, but leave excess oil in the bowl.
- Use a high temperature for roasting.
- Do not high a baking dish with high sides.
Storage and Freezing
Storage: You can store any leftover baked french fries in an airtight container in the refrigerator. They will last up to three days. To reheat, place in a single layer on a baking sheet and bake in the oven until warmed through.
Freezing: I do not recommend freezing these truffle fries. They will not thaw or reheat very well after being frozen.
Frequently Asked Questions
Is there really a right answer? The right answer is about 6 because they equals one potatoes. But in all honesty, they are tasty and you might want to plan for 1.5 potatoes per person.
Every recipe will probably be a little bit different, but these truffle fries are made from russet potatoes, truffle oil, garlic, salt and pepper and parmesan cheese.
Most regular french fries are fried in a deep fryer and only seasoned with salt. Truffle fries need truffle oil to give them that truffle flavor, and they’re usually baked.
More Truffle Recipes
Parmesan Truffle Potato Wedges
- Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil for easy clean up.
- Cut the potatoes into 8 slices by cutting in half, then half again and half again. To get perfect peaked edges, cut from the inside towards the skin. If you have a particularly skinny potato, it might only be 4-6 slices. Focus more on similar sizes.
- In a large mixing bowl, toss the potatoes in 1 tablespoon of the truffle oil and grated garlic.
- Using tongs, transfer the potato wedges to your prepared baking sheet, discard any remaining oil/garlic.
- Season with pepper and salt.
- Bake the potato wedges for 35-40 minutes or until they are easily pierced with a fork.
- Remove and while still on the baking sheet, drizzle with remaining 1 tablespoon of truffle oil and sprinkle with grated parmesan cheese.
- Serve with your favorite dipping sauce.
- If you’ve tried this recipe, come back and let us know how it was in the comments.