Name: Parmesan Truffle Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pounds Russet potatoes (approximately 2 large potatoes or 6 small); 3 tablespoons olive oil; 1 teaspoon salt (more or less to taste); ½ teaspoon garlic powder; 1 tablespoon truffle oil (see Notes); ¼ cup grated fresh parmesan cheese; flaky salt (to taste); chopped fresh parsley

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Homemade french fries, baked until crispy and finished off with a drizzle of dreamy truffle oil and a sprinkle of rich parmesan cheese. These parmesan truffle fries are easy to make, restaurant-quality, and downright irresistible.

Parmesan truffle fries scattered across a sheet pan lined with parchment paper, next to a ramekin of ketchup.

Before You Get Started

There are two types of truffle oils on the market – all-natural truffle oil and synthetic truffle oil. The all-natural version actually contains real, natural truffle, while the synthetic uses “natural flavors” to get that truffle flavor. All-natural truffle oil is the way to go for these fries, but if you can’t find it, synthetic truffle oil will work fine. You’ll just want to reduce the amount a bit because synthetic oil has a much more concentrated flavor.

How to Make This Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Start with the seasoning.

After cutting your russet potatoes into raw french fries, toss them in a little olive oil, salt, and garlic powder. Make sure they’re all well-coated, but don’t go too heavy with it. You want to taste the seasonings, but the fries are the star!

Time to bake.

Spread the seasoned potatoes out on a baking sheet, making sure they’re all in one layer, not touching or overlapping. That way, they all cook evenly. If you’re making a lot of fries, you may need to use 2 baking sheets. Pop them into the oven for 25-30 minutes, and after the first 15 minutes, flip all the fries over so they can bake on the other side.

Cheryl’s Tip: If you’re using 2 baking sheets, make sure to rotate their position in the oven at the 15-minute mark.

The finishing touches.

When the fries are as crispy as you like them, take the pan out of the oven and immediately cover them in truffle oil and parmesan cheese. Serve and enjoy!

What I Love About This Recipe

Because they’re oven-baked instead of deep fried, these parmesan truffle fries are ridiculously crispy while also staying nice and light.
Truffle oil is such a simple little addition, but it instantly elevates any dish. Don’t believe me? Make these fries! Then after that, go make my truffle baked burrata, truffle mac and cheese, truffle mashed potatoes, and truffle scrambled eggs. You’re welcome.

Recipe Variations

Air Fryer Parmesan Truffle Fries: Follow our method for Fast-Food Style Air Fryer French Fries, and finish them off with truffle oil and parmesan as instructed below.

Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.

Recipe By: Cheryl Malik

Parmesan Truffle Fries

Prep 15

Cook 30

Total 45

Homemade fries drizzled with decadent truffle oil and a touch of fresh parmesan – an easy and impressive way to elevate your favorite side dish!

4 servings

Equipment

Oven
large baking sheet
parchment paper
running water
vegetable scrub brush or dish towel
potato peeler optional
Cutting board
large chef's knife or mandoline slicer
Large bowl
Tongs

Ingredients

For the Parmesan Truffle Fries

▢ 2 pounds Russet potatoes approximately 2 large potatoes or 6 small
▢ 3 tablespoons olive oil
▢ 1 teaspoon salt more or less to taste
▢ ½ teaspoon garlic powder
▢ 1 tablespoon truffle oil see Notes
▢ ¼ cup grated fresh parmesan cheese
▢ flaky salt to taste

Serving Suggestions (All Optional)

▢ chopped fresh parsley

Get Recipe Ingredients

Instructions

Preheat oven to 425° Fahrenheit. Line large baking sheet with parchment paper. Set baking sheet aside.
Wash 2 pounds Russet potatoes under running water, scrubbing potatoes well to remove all surface dirt. Once washed, peel potatoes if desired.
Cut potatoes in half horizontally, then cut each half in half vertically, creating 4 quarters from each potato. Slice each potato quarter into long, thin matchsticks, each approximately ¼-inch-thick.
Transfer potato sticks to large bowl. Drizzle 3 tablespoons olive oil over potatoes, then add 1 teaspoon salt and ½ teaspoon garlic powder. Toss or stir potatoes until fully coated in oil, salt, and garlic powder.
Transfer seasoned potatoes to prepared baking sheet and spread potato sticks out into single, even layer, leaving approximately ½ inch between each potato stick.
Place baking sheet in preheated oven. Bake potato sticks 15 minutes.
After 15 minutes, carefully from baking sheet from oven. Use tongs to flip each potato stick over, then return baking sheet to oven. Bake 10 to 15 minutes more or until fries are as crispy as desired.
When satisfied with crispiness of fries, remove baking sheet from oven and immediately drizzle 1 tablespoon truffle oil over fries. Sprinkle ¼ cup grated fresh parmesan cheese flaky salt, and chopped fresh parsley over fries.
Transfer fries to serving bowl or plate and serve warm with desired dipping sauces.

Truffle Oil: White truffle oil has a milder flavor than black truffle oil, but both work well here. Use whichever you prefer!

Approximate Information for One Serving

Serving Size: 1servingCalories: 329calProtein: 7gFat: 16gSaturated Fat: 3gCholesterol: 4mgSodium: 693mgPotassium: 956mgTotal Carbs: 41gFiber: 3gSugar: 1gNet Carbs: 38gVitamin A: 51IUVitamin C: 13mgCalcium: 104mgIron: 2mg