Truffle Fries Recipe
This Truffle Fries Recipe is the side dish that steals the show at every single meal it appears at. The moment the truffle oil hits the hot freshly fried potatoes the aroma that fills the kitchen is completely extraordinary. Furthermore, tossed with Parmesan, garlic and fresh parsley and served immediately while still piping hot, these fries are genuinely one of the most indulgent and addictive things you can eat.
Moreover, truffle fries have become one of the most searched summer dinner ideas, picnic food ideas and quick cooking recipes on Pinterest with searches consistently growing year on year. For more wonderful snack and side dish recipes, also explore our crispy Onion Rings Recipe, our loaded Loaded Nachos Recipe and our full Snacks and Appetizers collection.
The Key to Perfect Truffle Fries
Perfect truffle fries are built on one non negotiable foundation. Furthermore, the fries themselves must be perfectly crispy before the truffle oil is added. Consequently, soft or soggy fries produce an oily, heavy and deeply disappointing result while perfectly crispy fries produce a gloriously indulgent and deeply satisfying dish.
The Double Fry Method
The same double fry technique used for Korean fried chicken applies perfectly to fries. Furthermore, the first fry at lower temperature cooks the potato through completely. The second fry at higher temperature drives out moisture from the surface and creates the extraordinary outer crispiness. Consequently, double fried fries stay crispy for significantly longer than single fried ones and hold the truffle oil coating without becoming soggy.
The Oven Baked Option
A superb crispy result can also be achieved in the oven. Furthermore, soaking the cut fries in cold water for 30 minutes removes excess starch, patting completely dry and roasting at 220 degrees C with a generous drizzle of oil produces fries that are crispy, golden and equally worthy of the truffle topping. Consequently, the oven method is the more practical option for a home cook without a deep fryer.
The Truffle Oil for This Recipe
Truffle oil is the ingredient that defines this entire recipe. Furthermore, using a good quality truffle oil makes an enormous difference to the finished flavor.
White vs Black Truffle Oil
White truffle oil has a more delicate, garlicky and floral aroma. Moreover, it is the most widely used variety for truffle fries and produces the most recognizable and universally loved result. On the other hand, black truffle oil has a deeper, more earthy and slightly musty character. Consequently, white truffle oil is the recommended choice for this recipe though both produce exceptional fries.
How Much Truffle Oil to Use
Truffle oil is intensely aromatic and should be used with restraint. Furthermore, 1 to 2 tablespoons is sufficient for a generous batch of fries. Moreover, more truffle oil does not necessarily mean better flavor. Consequently, start with 1 tablespoon, toss and taste before adding more.
The Best Potato for Truffle Fries
Maris Piper, Russet or King Edward potatoes produce the crispiest and most flavorful fries. Furthermore, their high starch and low moisture content is what creates the fluffy interior and crispy exterior that defines great fries. Consequently, waxy potatoes like Charlotte or Jersey Royals produce a noticeably less crispy and less satisfying result.
Cutting the Fries
Cut fries to a consistent 1cm thickness for even cooking. Moreover, thicker fries have a better ratio of fluffy interior to crispy exterior. Additionally, very thin fries can become entirely crispy without any soft interior which makes them less interesting to eat. Consequently, a consistent medium thickness is always the best choice for truffle fries.
How to Make This Truffle Fries Recipe
The method is satisfying and straightforward. First, soak and dry the potatoes. Then fry or bake until perfectly crispy. Finally, toss immediately in truffle oil, Parmesan and garnish. The full method is in the recipe card below.
What to Serve with Truffle Fries
These Truffle Fries are a spectacular side dish or snack. Furthermore, these pairings create an extraordinary spread:
Perfect Pairings
- Our crispy Korean Fried Chicken Recipe alongside for the most indulgent fried food spread
- Our juicy Beef Tacos Recipe with truffle fries as the ultimate summer dinner combination
- A simple garlic aioli or truffle mayo dipping sauce alongside for extra indulgence
- Our stunning Burrata Salad Recipe as a fresh and elegant contrast to these rich fries
- Our golden Crispy Fish Burger Recipe served with truffle fries for the ultimate gourmet burger meal
Easy Variations for This Truffle Fries Recipe
Loaded Truffle Fries — Top with caramelized onions, crispy bacon bits, melted Gruyere and a drizzle of truffle oil. Moreover, this fully loaded version is one of the most decadent and deeply satisfying fry dishes imaginable.
Truffle Sweet Potato Fries — Replace regular potatoes with sweet potatoes. Furthermore, the natural sweetness of the sweet potato against the earthy truffle creates a beautifully complex and unexpected flavor combination.
Air Fryer Truffle Fries — Cook seasoned fries in the air fryer at 200 degrees C for 18 minutes shaking halfway. Additionally, toss in truffle oil and Parmesan immediately after cooking. Consequently, this method requires significantly less oil while producing impressively crispy results.
Truffle Fries with Truffle Mayo — Make a truffle mayonnaise by stirring 1 teaspoon of white truffle oil into 4 tablespoons of good quality mayonnaise. Consequently, this double truffle experience creates an extraordinarily indulgent dipping sauce.
Make This Truffle Fries Recipe Tonight
In conclusion, this Truffle Fries Recipe is the most indulgent, aromatic and deeply satisfying quick cooking recipe for the most luxurious fries you can make at home. Therefore, whether it is a summer dinner side, a picnic food showstopper or a weekend treat, this recipe always delivers extraordinary results. Browse more of our wonderful Snacks and Appetizers and share your results in the comments below!
Truffle Fries Recipe
Perfectly crispy double fried or oven baked fries tossed in white truffle oil, freshly grated Parmesan, garlic and fresh parsley. Indulgent perfection.
Ingredients
- The Fries
- 1 kgMaris Piper, Russet or King Edward potatoes, peeledHigh starch potatoes produce the crispiest and most satisfying fries
- 750 mlNeutral oil for deep frying (or 4 tbsp olive oil for oven baking)
- 1 tspFine salt for seasoning after frying
- The Truffle Topping
- 1.5 tbspWhite truffle oilStart with 1 tbsp and add more to taste - truffle oil is intensely aromatic
- 60 gParmesan cheese, freshly gratedFreshly grated Parmesan melts beautifully onto the hot fries - never use pre grated
- 2 clovesGarlic, very finely minced or microplaned
- 3 tbspFresh flat leaf parsley, finely chopped
- Flaky sea saltTo finish
- Truffle Mayo Dipping Sauce (optional)
- 4 tbspGood quality mayonnaise
- 1 tspWhite truffle oil
- 1 tspFresh lemon juice
- PinchSalt and white pepper
Equipment
Method for This Truffle Fries Recipe
- 1 Prepare and soak the potatoes: Cut the peeled potatoes into sticks approximately 1cm thick and 8cm long. Place immediately into a large bowl of cold water. Soak for at least 20 minutes. Furthermore, soaking removes excess starch from the surface of the potato which is what causes fries to stick together and prevents them from crisping properly. Drain and pat very thoroughly dry with paper towels or a clean kitchen towel.
- 2 Make the truffle mayo (optional): Stir together the mayonnaise, truffle oil, lemon juice, salt and white pepper in a small bowl. Taste and adjust. Set aside in the refrigerator. Furthermore, making the dipping sauce first means it has time to chill and the truffle flavor has time to develop fully before serving.
- 3 First fry at 150 degrees C (or oven method): For deep frying: heat oil to 150 degrees C. Fry the potatoes in batches for 6 to 8 minutes until cooked through and pale golden. Remove and drain on a wire rack. Rest for 10 minutes. For oven baking: toss the dried fries in 4 tablespoons of olive oil and a generous pinch of salt. Spread in a single layer on a large baking tray. Roast at 220 degrees C for 20 minutes. Furthermore, avoid overcrowding the tray or the fries steam rather than roast.
- 4 Second fry at 190 degrees C (deep fry method): Increase oil to 190 degrees C. Fry the blanched fries again in batches for 3 to 4 minutes until deeply golden and shatteringly crispy. Remove and drain on the wire rack. Season immediately with fine salt. Moreover, this second fry is what creates the extraordinary crunch. For the oven method, increase temperature to 240 degrees C and roast for a further 10 to 15 minutes until deeply golden and crispy.
- 5 Toss in truffle topping and serve: Transfer the hot crispy fries to a large bowl. Drizzle over the truffle oil and toss immediately. Add the minced garlic, freshly grated Parmesan and chopped parsley. Toss vigorously until every fry is evenly coated. Furthermore, tossing while still piping hot causes the Parmesan to melt slightly onto the fries. Taste and add a final pinch of flaky sea salt if needed. Serve immediately in a warm bowl with truffle mayo alongside.
Nutrition (Per Serving - deep fried version with Parmesan topping)
* Nutritional values are estimates per serving. Oven baked version reduces calories to approximately 280 kcal and fat to approximately 10g per serving.
Notes
- Soak the potatoes in cold water before cooking. This step removes excess surface starch and is what prevents the fries from sticking together and helps them achieve maximum crispiness. Furthermore, the longer the soak within reason the crispier the finished fry. A minimum of 20 minutes produces a good result while 1 to 2 hours produces an even better one.
- Pat the potatoes completely dry before frying or roasting. Any surface moisture causes the oil to spit dangerously and prevents proper crisping. Furthermore, thoroughly dry potatoes produce a significantly crispier finished fry. Consequently, taking the extra minute to dry them properly is always worthwhile.
- Add truffle oil immediately while the fries are hot. The heat opens the pores of the fry surface and allows the truffle aroma to penetrate more deeply. Furthermore, truffle oil added to cold fries sits on the surface without really incorporating. Consequently, the immediate toss while piping hot is essential for the most intensely flavored result.
- This recipe serves 4 as a generous side. To serve 6, increase potatoes to 1.5kg and all topping quantities by 50 percent. Furthermore, fry or roast in more batches to maintain the correct cooking temperature and even crispiness.
- Truffle fries do not store or reheat well. The crispiness deteriorates rapidly and reheated truffle oil loses much of its aroma. Furthermore, truffle fries are always best eaten within 5 minutes of finishing. Consequently, always cook and toss the fries immediately before serving.
Tips for the Perfect Truffle Fries Recipe Every Time
- Use a microplane grater for the garlic. A microplane produces extremely fine garlic that distributes evenly across every fry and melts into the truffle oil and Parmesan seamlessly. Furthermore, finely minced garlic from a knife can sometimes be unevenly distributed and occasionally slightly harsh in flavor. Consequently, a microplane is always the best tool for garlic in this recipe.
- Start with less truffle oil and add more to taste. Truffle oil is intensely aromatic and a little goes a very long way. Furthermore, too much truffle oil produces an overwhelming and slightly artificial flavor that masks the potato and Parmesan. Consequently, start with 1 tablespoon, toss and taste before deciding whether to add more.
- Use freshly grated Parmesan only. Pre-grated Parmesan from a packet contains anti caking agents that prevent it from melting properly onto the hot fries. Furthermore, freshly grated Parmesan melts beautifully onto the hot surface and creates an extraordinary savory coating. Consequently, the 2 minutes of grating time is always worth the significantly superior result.
- Serve in a warm bowl to keep the fries hot longer. Truffle fries cool very rapidly and the aroma diminishes as they cool. Furthermore, a warm bowl slows the cooling process and keeps the truffle and Parmesan at their most fragrant and delicious for longer. Consequently, place serving bowls in a low oven for 5 minutes before plating.
- Add a small amount of fresh lemon zest with the parsley. A tiny grating of lemon zest over the finished fries adds a bright citrus note that lifts and enhances the earthy truffle flavor beautifully. Furthermore, the brightness of lemon prevents the truffle flavor from feeling too heavy or overwhelming. Consequently, this is a small but very effective finishing touch.