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Parmesan Truffle Fries

Published on 10/03/2023 by Umamiology
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The rising aroma of savory truffle oil paired with the crackle and crunch of crispy double fried chips is hard to beat. This recipe will help you capture that restaurant style Parmesan Truffle Fries experience, in the comfort of your own home.

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Parmesan Truffle Fries

You can’t go wrong with this Parmesan Truffle Fries recipe. When you want something salty, savory and crispy – these truffle fries just hit the spot. It’s a side order that eats like a meal and touches every flavor note you would expect with its crispy potato crunch, the rich umami of the truffle essence and the aromatic dusting of aged parmesan cheese.

What Are Truffles?

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Photo by amirali mirhashemian on Unsplash

Truffles are edible, mushroom-like spores, that grow underground in forested areas, attached to roots of hardwood trees like oak. The rarest and most highly sought after truffles typically originate in Italy or France, and they are so coveted that in 2014, one of the largest white truffles discovered in Italy sold at a US auction for just over $61,000.

But nowadays, there are many different varieties of imitation truffle flavoring that seasons most truffle oils out in the market.

What Type of Truffle Oil Should I Use?

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There are many different kinds of truffle oil in the market, ranging from high end oils such as the Urbani Black Truffle Oils that carry real truffle shavings in the oil, to cheaper chemically imitated oils that mostly provide just the aroma of truffle. But the best medium I’ve found is this Truff Black Truffle Oil – that has the best magnitude of truffle flavor for its price.

The Ingredients For Parmesan Truffle Fries

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Scroll down to the recipe card for exact measurements and directions.

  • Large Russet Potatoes
  • Neutral Frying Oil
  • Parmesan Cheese
  • Rosemary
  • Black Truffle Oil
  • Parsley
  • Garlic
  • Salt & Pepper

The Equipment Needed

Preparing the Fries

For amazing golden, crispy Parmesan Truffle fries, start by julienne cutting your russet potatoes into long thin strips.

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Once cut, be sure to rinse & soak briefly in cold water to remove the extra starch (about 10 mins), then remove from water and pat dry to extract as much water as you can.

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For the parmesan cheese, it’s best to buy a wedge of fresh parmesan cheese from your local deli or supermarket and hand grate it yourself. This microplane is my favorite when it comes to grating hard cheeses. Have both your parmesan wedge and microplane ready when it comes time to assemble the Parmesan Truffle Fries.

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Also, finely chop the garlic, parsley and thyme and set aside until you are ready to plate.

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Cooking the Fries

As far as cooking the potatoes, you have two options.

Baked: First, toss the cut potatoes in a bowl with a neutral oil and mix until all pieces are coated. Then place them on a baking sheet and bake them at 450 degrees °F for 25 minutes.

Double Fried: Heat a large pot with neutral oil to 315 degrees °F. Carefully place the potatoes into the oil and make sure they are fully submerged. Fry for about 6-7 minutes until they start to become light brown, then remove the potatoes and set aside on a rack.

Then just before serving, raise the oil temperature to 350 degrees °F and carefully place the potatoes back into the oil. You’ll fry again for another 6-7 minutes or until golden brown.

Remove from the oil and place the fries on a rack until they are ready to be plated.

Putting It All Together

Place all of the cooked fries in a mixing bowl and sprinkle in your garlic and rosemary.

Then, as you are gently tossing the fries in the mixing bowl, drizzle in the truffle oil liberally – in my opinion, there is no such thing as “too much truffle oil.”

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Afterwards, plate the fries on the serving plate and hand grate your parmesan cheese wedge directly onto your fries.

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Finish with a sprinkling of parsley and enjoy your Parmesan Truffle Fries!

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Parmesan Truffle Fries

5 from 4 votes
The rising aroma of savory truffle oil paired with the crackle and crunch of crispy double fried chips is hard to beat. This recipe will help you capture that restaurant style Parmesan Truffle Fries experience, in the comfort of your own home.
Author: Umamiology
Servings: 3
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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Equipment

Ingredients 

  • 2 Russet Potatoes, (large)
  • 1 wedge Parmesan Cheese, (fresh)
  • 2 sprigs Rosemary, (fresh)
  • 3 stems Parsley, (fresh)
  • 4 ounces Black Truffle Oil
  • 3 cloves Garlic, (minced)

Instructions 

Preparing the Fries

  • For amazing golden, crispy Parmesan Truffle fries, start by julienne cutting your russet potatoes into long thin strips.
  • Once cut, be sure to rinse & soak briefly in cold water to remove the extra starch (about 10 mins), then remove from water and pat dry to extract as much water as you can.
  • For the parmesan cheese, it's best to buy a wedge of fresh parmesan cheese from your local deli or supermarket and hand grate it yourself. This microplane is my favorite when it comes to grating hard cheeses. Have both your parmesan wedge and microplane ready when it comes time to assemble the Parmesan Truffle Fries.
  • Also, finely chop the garlic, parsley and thyme and set aside until you are ready to plate.

Cooking the Fries

  • As far as cooking the potatoes, you have two options.
  • Baked: First, toss the cut potatoes in a bowl with a neutral oil and mix until all pieces are coated. Then place them on a baking sheet and bake them at 450 degrees °F for 25 minutes.
  • Double Fried: Heat a large pot with neutral oil to 315 degrees °F. Carefully place the potatoes into the oil and make sure they are fully submerged. Fry for about 6-7 minutes until they start to become light brown, then remove the potatoes and set aside on a rack.
  • Then just before serving, raise the oil temperature to 350 degrees °F and carefully place the potatoes back into the oil. You'll fry again for another 6-7 minutes or until golden brown.
  • Remove from the oil and place the fries on a rack until they are ready to be plated.

Putting It All Together

  • Place all of the cooked fries in a mixing bowl and sprinkle in your garlic and rosemary.
  • Then, as you are gently tossing the fries in the mixing bowl, drizzle in the truffle oil liberally – in my opinion, there is no such thing as "too much truffle oil."
  • Afterwards, plate the fries on the serving plate and hand grate your parmesan cheese wedge directly onto your fries.
  • Finish with a sprinkling of parsley and enjoy your Parmesan Truffle Fries!

Notes

*Nutritional information is just an estimate derived by an online calculation tool.

Nutrition

Calories: 452kcalCarbohydrates: 27gProtein: 3gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 28gCholesterol: 0.2mgSodium: 14mgPotassium: 610mgFiber: 2gSugar: 1gVitamin A: 120IUVitamin C: 11mgCalcium: 30mgIron: 2mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

What are truffle fries?

Parmesan Truffle fries are golden, crispy french fries that are infused with truffle essence.

What are truffles?

Truffles are edible, mushroom-like spores, that grow underground in forested areas, attached to roots of hardwood trees like oak.

What do truffle fries taste like?

Truffle fries are savory and scrumptious with their crispy potato crunch, the rich umami of the truffle essence and the aromatic dusting of aged parmesan cheese.

Share this recipe!