Save to Pinterest My neighbor brought over a tiny bottle of truffle oil last spring, insisting I had to try it on something simple. I sliced potatoes that same evening, tossed them with oil and salt, and baked them until they crackled. When I drizzled that truffle oil over the hot fries and added a fistful of Parmesan, the kitchen smelled like a bistro I couldn't afford to visit every week. It became my go-to indulgence whenever I wanted something fancy without the fuss.
I made these for a casual Friday dinner with friends who showed up expecting frozen pizza. When I set down the platter of golden fries glistening with truffle oil, someone actually gasped. We stood around the counter eating them straight from the pan, fingers dusted with Parmesan, arguing about whether to make a second batch or save room for dessert. We made the second batch.
Ingredients
- Russet potatoes: Their high starch content makes them fluffy inside and crispy outside, and I never bother peeling them anymore because the skins add texture and save time.
- Olive oil: This coats the fries before baking and helps them crisp up without deep frying, so use enough to lightly cover every piece.
- Kosher salt and black pepper: Season generously before baking because the potatoes need that base layer of flavor to balance the richness that comes later.
- Truffle oil: A little goes a long way, and I learned to drizzle it after cooking so the heat doesn't dull that earthy, aromatic punch.
- Parmesan cheese: Freshly grated melts slightly over the hot fries and clings better than the pre-shredded kind, which I found out the hard way.
- Fresh parsley: It adds a pop of color and a hint of brightness that cuts through the richness, plus it makes the dish look like you tried harder than you did.
Instructions
- Preheat and prep:
- Set your oven to 425°F and line a baking sheet with parchment paper so the fries don't stick and cleanup stays easy. This step sets you up for success before you even touch a potato.
- Soak the potatoes:
- Submerge the cut fries in cold water for 30 minutes to pull out excess starch, which helps them crisp up beautifully. Pat them bone dry with a towel afterward or they'll steam instead of roast.
- Toss with oil and seasoning:
- In a big bowl, coat the fries evenly with olive oil, salt, and pepper, making sure every piece gets some love. Don't skimp on the oil or you'll end up with pale, sad fries.
- Bake until golden:
- Spread the fries in a single layer without crowding and bake for 30 to 35 minutes, flipping them halfway so both sides get crispy. The edges should turn deep gold and the kitchen should smell like a diner.
- Toss with truffle oil:
- As soon as the fries come out, dump them into a large bowl and drizzle with truffle oil, tossing quickly while they're still hot. The heat helps the oil coat every surface and the aroma will fill the room instantly.
- Add Parmesan and parsley:
- Sprinkle the grated cheese and chopped parsley over the fries and toss again, letting the cheese melt slightly into the crevices. Taste one and add extra salt if needed before serving.
Save to Pinterest One evening my sister came over stressed from a long week, and I made these without telling her what was in them. She ate half the batch standing at the counter, eyes closed, and finally said it tasted like a vacation she couldn't afford to take. Sometimes comfort food is just about making someone feel like they're somewhere else for a little while.
Getting Them Extra Crispy
If you want fries that shatter when you bite them, try using an air fryer at 400°F for about 20 minutes, shaking the basket every five minutes. You can also fry them in batches in hot oil at 350°F, but that means more cleanup and lingering smells. I've done both, and honestly, the oven method with a good soak and proper drying gets you 90 percent of the way there with way less effort.
Flavor Variations
Swap the Parmesan for Pecorino Romano if you want a sharper, saltier bite that stands up even more to the truffle oil. I've also added a pinch of garlic powder to the olive oil before baking, and it layers in another savory note without overpowering the truffle. Once I ran out of parsley and used fresh thyme instead, and it worked beautifully with the earthy oil.
Serving and Pairing
These fries are rich enough to be the star of the plate, but they also shine alongside a simple roasted chicken or a crisp green salad. I like to serve them with a side of garlic aioli or even just good quality ketchup, though some people think that's sacrilege. They're best eaten hot and fresh, but I won't judge you if you sneak cold leftovers straight from the fridge the next morning.
- Serve them on a big platter with extra Parmesan and parsley on the side for guests to add more.
- Pair with a chilled white wine or a light beer to balance the richness.
- Reheat leftovers in a hot oven for a few minutes to bring back some of the crispness.
Save to Pinterest These fries remind me that you don't need a fancy restaurant to feel a little spoiled. Just good potatoes, a drizzle of something special, and the willingness to stand at the counter eating with your hands.
Recipe Questions & Answers
- → Why should I soak the potatoes before cooking?
Soaking potatoes in cold water removes excess starch, which helps them achieve a crispier exterior and fluffier interior during baking or frying.
- → Can I prepare these fries ahead of time?
Yes, cut and soak the potatoes up to 4 hours in advance, then store in the refrigerator. Pat them dry before tossing with oil and baking for best results.
- → What's the difference between white and black truffle oil?
White truffle oil has a more pungent, garlicky flavor, while black truffle oil is earthier and more subtle. Choose based on your flavor preference and the strength you desire.
- → How do I store leftovers?
Store cooled fries in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven for 5-7 minutes to restore crispiness.
- → What alternatives work for the Parmesan cheese?
Pecorino Romano offers a sharper, saltier profile, while Grana Padano provides a milder alternative. Asiago also works well for a nutty, complex flavor.
- → Is there a dairy-free option?
Yes, substitute dairy-free Parmesan alternatives or nutritional yeast for a similar umami flavor profile. Adjust seasoning as needed since alternatives vary in saltiness.