Take your homemade fries to next level with these parmesan truffle fries.
What are parmesan truffle fries?
Parmesan truffle fries are nothing more than seasoned, homemade fries tossed in truffle oil, and topped with Parmesan cheese.
What is needed?
- Potatoes – russet potatoes are the best choice for fries.
- Kosher salt – to add a bit of flavor to potatoes prior to frying
- Baking soda – will help remove excess starch from potatoes, which will result in crispy fries.
- Cold water – to soak the fries, and aid the baking soda in the starch removal process.
- Oil – vegetable, canola or peanut. These oils have a high smoke point. Each of these oils can stand heat up to 400 – 450 degrees F.
- Sea Salt – to season fries after frying
- Garlic powder – to season fries after frying
- Black truffle oil – they wouldn’t be truffle fries without it.
- Parmesan – adds that last layer of flavor.
Black or white truffle oil?
Either is fine, but I recommend and use black truffle oil for this recipe. The flavor in black truffle oil is more earthy and strong. While, the flavor in white truffle oil is garlicky and lite. I’ve also known people to mix together the two. I personally, have never tried that, but I’m sure it will be pleasing.
What to serve with truffle fries?
Whatever you currently enjoy with your fries, can be paired with these as well. But the fries are so delightful, that they can be eaten alone, or as an appetizer. However, you can never go wrong with a burger or a steak. I am a big fan of steak and fries. And let me tell you, these fries pairs great with a perfectly cooked steak.
Parmesan Cream Sauce
I included my recipe for Parmesan cream sauce to eat with the truffle fries. However, the sauce is completely optional.
Parmesan Truffle Fries
Ingredients
- 3-5 Russet potatoes
- 1 tsp. kosher salt
- 1 tsp, baking soda
- high smoke point oil for frying canola, vegetable or peanut
- 1 tsp. sea salt
- 1 1/2 tsp. garlic powder
- black truffle oil approx. 1 – 2 tbsp.
- Parmesan cheese for garnish
Parmesan Sauce
- 1 cup mayo
- 1/2 cup sour cream
- 1 tbsp. lemon juice about 1/2 of a lemon
- 1/2 cup freshly grated parmesan cheese
- 1 tsp. chopped fresh parsley
Instructions
- Wash potatoes and dry with a paper towel.
- Slice potatoes into size of liking. I like my fries to be about an 1/4 of an inch.
- Fill a large bowl with cold water, kosher salt and baking soda. Add sliced potatoes to water, and soak for 20 – 25 minutes. After soaking, move potatoes around in water with hand to remove excess starch. Transfer potatoes to a colander to drain the water. Dry potatoes with a paper towel to remove moisture. Potatoes should be dry prior to frying.
- In a large pot or Dutch oven, heat enough oil for deep frying, to 275-300 degrees F. In batches, cook a handful of fry slices for 1 – 2 minutes, then transfer to parchment paper line baking sheet, or baking sheet with rack. It typically takes me about 2-3 batches.
- For final frying step, heat same oil to 350 degrees F. Add fries to oil, and cook for 5-6 minutes, or desired crispiness.
- Place fries in a large bowl, then toss with the sea salt and garlic powder. Add the truffle oil, then toss again until all fries are coated. Garnish with Parmesan cheese and fresh parsley. Serve with optional parmesan sauce.
Parmesan Sauce
- Mix all ingredients together, and store in an air-tight container in the refrigerator until ready to use.
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