Save My sister texted me at noon asking what to bring to a potluck that evening, and I told her to make these fries. She called me two hours later from the grocery store, panicked because she couldn't find truffle oil. I told her to buy it anyway, even the small expensive bottle, because once she tasted these fries she'd use it on everything. She did, and now she drizzles it on popcorn, scrambled eggs, and even roasted vegetables.
I made these for a casual dinner party once, thinking they'd be a simple side to burgers. Instead, people kept going back to the kitchen for more, ignoring the main course entirely. One friend stood by the bowl with a napkin, eating them one by one and sighing between bites. It became clear that these weren't just a side dish, they were the reason people stayed late.
Ingredients
- Russet potatoes: Their high starch content makes them fluffy inside and crispy outside, and soaking them in cold water really does make a difference in texture.
- Olive oil: This coats the fries before baking and helps them brown evenly without needing a deep fryer.
- Kosher salt: The larger crystals stick better to the fries and season more evenly than table salt.
- Freshly ground black pepper: A little sharpness here balances the richness that comes later with the truffle oil.
- Truffle oil: A small amount goes a long way, adding that unmistakable earthy aroma that makes these fries unforgettable.
- Parmesan cheese: Freshly grated melts slightly on contact with the hot fries and creates a savory, salty coating.
- Fresh parsley: It brightens everything up and adds a pop of color that makes the dish look as good as it tastes.
Instructions
- Prep your oven and pan:
- Set your oven to 425°F and line a large baking sheet with parchment paper so the fries don't stick. This also makes cleanup easier later.
- Soak the potatoes:
- Submerge your cut fries in cold water for 30 minutes to pull out excess starch, then drain and dry them completely with a clean towel. Wet fries won't crisp up properly.
- Coat with oil and seasoning:
- Toss the dried fries in a large bowl with olive oil, salt, and pepper until every piece is lightly coated. This ensures even browning and flavor.
- Bake until golden:
- Spread the fries in a single layer on your prepared sheet and bake for 30 to 35 minutes, flipping them halfway through. They should be 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, tossing well. The heat helps the oil coat every surface.
- Add Parmesan and parsley:
- Sprinkle the grated Parmesan and chopped parsley over the fries and toss again. Taste and add more salt if needed, then serve immediately.
Save The first time I brought these to a gathering, someone asked if I'd ordered them from a restaurant. I laughed and said no, they were just potatoes and a little bit of magic. But really, it's the truffle oil that does the trick, turning something humble into something people remember long after the plate is empty.
Getting the Crispiest Fries
If your fries come out soft or floppy, it usually means they were too wet before baking or the oven wasn't hot enough. I've learned to really press them with a towel after soaking, almost aggressively, because any lingering moisture will steam them instead of crisping them. Some people even let them air dry on the counter for a few minutes after patting them down, which helps even more.
Choosing Your Truffle Oil
White truffle oil is more garlicky and pungent, while black truffle oil is earthier and a bit more subtle. I tend to reach for white truffle oil because it's bold and assertive, but if you're serving these alongside something delicate, black truffle oil won't compete as much. Either way, buy a small bottle first and see which one you like, because the difference is noticeable.
Serving and Pairing Ideas
These fries work as a side dish, but they're rich enough to be the star of the plate with just a dipping sauce on the side. I've served them with garlic aioli, spicy ketchup, and even a balsamic reduction, and each pairing brought out something different. They're especially good with burgers, steak, or a simple green salad to balance out the richness.
- Try them with a fried egg on top for a decadent breakfast or brunch.
- Serve them in a paper cone at parties for a fun, casual presentation.
- Pair with a crisp white wine or a light beer to cut through the richness.
Save There's something about the smell of truffle oil that makes a kitchen feel special, like you're doing something indulgent even on a regular weeknight. These fries prove that a little luxury doesn't have to be complicated.
Recipe FAQs
- → Why do you soak potatoes before cooking?
Soaking removes excess starch from the potatoes, which allows them to cook more evenly and become crispier. This step is essential for achieving that perfect golden exterior.
- → Can I use a different potato variety?
Russet potatoes work best for fries due to their high starch content and fluffy interior. Yukon Gold potatoes can work as an alternative, though they'll yield slightly different results.
- → How do I make these even crispier?
For extra crispiness, use an air fryer set to 400°F for 25-30 minutes, or deep fry in batches in hot oil at 350°F. Both methods produce superior crispness compared to oven baking.
- → What's the difference between white and black truffle oil?
White truffle oil has a more delicate, aromatic flavor with earthy notes, while black truffle oil is bolder and more intense. Choose based on your preference or the intensity you desire in your dish.
- → Can I prepare these in advance?
These fries are best served immediately after tossing with truffle oil and Parmesan. However, you can bake the potatoes ahead and reheat them before finishing with oil and cheese.
- → What are good serving suggestions?
Serve alongside aioli, garlic mayo, or your favorite dipping sauce. They pair wonderfully with grilled meats, burgers, or as a standalone gourmet snack for entertaining guests.