Truffle Fries
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Truffle Fries
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A drizzle of truffle oil, grated Parmesan, and parsley make these homemade Parmesan truffle fries irresistible. Golden, crispy, and delish!
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Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 1 ½ pounds Russet potatoes scrubbed, about 3 medium
- 1 teaspoon kosher salt plus a few pinches
- 4 teaspoons black or white truffle oil get the real deal, not imitation—you deserve the very best.
- ¼ cup Finely shredded parmesan do this right off the block for the best melting
- 1 ½ tablespoons finely chopped fresh parsley
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Instructions
- Place a rack in the lower third of your oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 1/2 tablespoons of the olive oil, so it coats the pan.
- Slice the potatoes into 1/4-inch-wide fry-shaped sticks. Place in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch (this is a great reason to bust out your electric tea kettle). Let soak 10 minutes. DO NOT SKIP or your fries will not crisp properly.
- Drain the potatoes, then transfer to a clean towel and pat dry as completely as you can. Rinse and wipe out the bowl you soaked the potatoes in, then return the potatoes to the same bowl.
- Drizzle with the remaining 1 1/2 tablespoons olive oil and sprinkle with salt. Toss to coat, then spread into a single layer on the oiled baking sheet.
- Place in the lower third of the oven and roast for to 20 minutes, until the fries are turning golden underneath. With a large, firm spatula, carefully loosen the fries from the bottom of the pan, then flip over in large sections (no need to carefully flip every single one). Carefully with your fingers (attention: the pan is hot!) spread the potatoes back into a single layer.
- Return the pan to the oven and continue baking until the fries are golden and crisped to your liking, about 10 to 15 minutes more.
- Transfer the fries to a large, clean bowl and drizzle with the truffle oil. Sprinkle on the Parmesan, parsley, and another pinch of salt, then toss to coat. Pour onto a serving plate, devour, and pretend like you are in France.
Notes
- Adapted from my Homemade Fries
- TO STORE: Place leftover fries in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Reheat the baked fries by preheating your oven to 400 degrees and placing an empty baking sheet in the oven while the oven preheats. Spread the leftover fries in a single layer on the hot pan, then pop the pan into the preheated oven for 5 to 8 minutes. Watch the fries carefully the last few minutes to make sure they do not burn.
Nutrition Information
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Serving
1(of 4)
Calories
288kcal
(14%)
Carbohydrates
31g
(10%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
4mg
(1%)
Potassium
724mg
(21%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
177IU
(4%)
Vitamin C
12mg
(13%)
Calcium
99mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 288kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 4mg | 1% |
| Potassium | 724mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 12mg | 13% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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