Pin this My kitchen smelled like a fancy bistro the first time I drizzled truffle oil over a batch of golden fries, and I stood there wondering why I'd ever settled for ketchup alone. The Parmesan melted just slightly from the heat, clinging to every ridge. It felt indulgent in the best way, like turning a Tuesday into something worth celebrating. I've made these fries dozens of times since, and they never fail to make everyone lean in a little closer to the bowl.
I brought these to a backyard gathering once, still warm in a big ceramic bowl, and they disappeared before the burgers even came off the grill. Someone asked if I'd ordered them from a restaurant. I just smiled and said I had a good oven and a bottle of truffle oil. That moment made me realize how much joy comes from sharing something simple that feels special.
Ingredients
- Russet potatoes: Their high starch content makes them perfect for crispy exteriors and fluffy insides, and peeling is totally optional if you like a rustic texture.
- Olive oil: This helps the fries crisp up in the oven and carries the seasoning evenly across every piece.
- Kosher salt: Its coarse grains cling better than table salt and season more evenly without over-salting.
- Black pepper: Freshly ground pepper adds a subtle warmth that balances the richness of the truffle oil.
- Truffle oil: A little goes a long way, this is the star that makes ordinary fries taste luxurious and earthy.
- Parmesan cheese: Freshly grated melts just slightly on hot fries and adds a nutty, salty punch that pre-grated cheese just can't match.
- Fresh parsley: It brightens the dish with color and a hint of freshness that cuts through the richness.
Instructions
- Prep your oven and pan:
- Preheat the oven to 425°F and line a large baking sheet with parchment paper so the fries don't stick. This step sets you up for easy cleanup and even browning.
- Soak the potatoes:
- Submerge the cut fries in cold water for 30 minutes to pull out excess starch, which helps them crisp up beautifully. Pat them completely dry with a clean towel, moisture is the enemy of crispiness.
- Toss with oil and seasoning:
- In a large bowl, coat the fries with olive oil, salt, and pepper until every piece glistens. This ensures even flavor and color as they bake.
- Bake until golden:
- Spread the fries in a single layer on the baking sheet and bake for 30 to 35 minutes, flipping them halfway through. They should be deeply golden and crisp at the edges.
- Drizzle with truffle oil:
- As soon as the fries come out of the oven, transfer them to a large bowl and drizzle with truffle oil while they're still hot. Toss well so the aroma coats every fry.
- Add Parmesan and parsley:
- Sprinkle the grated Parmesan and chopped parsley over the fries and toss again. Taste and add extra salt if needed, then serve immediately while they're hot and fragrant.
Pin this There was an evening when I made these fries for myself after a long day, no guests, no occasion, just me and a bowl on the couch. The smell alone made me feel like I was treating myself to something I deserved. It reminded me that good food doesn't need an audience to matter.
Getting the Crispiest Fries
The secret to restaurant-level crispiness is all about moisture control and heat. Soaking the potatoes pulls out surface starch that would otherwise turn gummy, and drying them completely ensures the oil can do its job. Spreading them in a single layer without crowding lets hot air circulate, so each fry crisps instead of steams. If you're feeling adventurous, an air fryer or a quick fry in hot oil will give you even crunchier results.
Choosing Your Truffle Oil
White truffle oil tends to be more delicate and garlicky, while black truffle oil has a deeper, earthier flavor. I usually reach for white truffle oil with these fries because it feels lighter and doesn't overpower the Parmesan. Either way, buy a small bottle and store it in a cool, dark place since the flavor fades quickly once opened. A little drizzle is all you need, so don't drown the fries or the dish will taste more oily than elegant.
Serving and Pairing Ideas
These fries shine as a side dish next to burgers, steak, or roasted chicken, but they're also hearty enough to be the main event with a simple salad. I love serving them with garlic aioli or a tangy lemon mayo for dipping, though honestly they're perfect on their own. If you're hosting, set them out in a large bowl with extra Parmesan on the side so people can add more if they want.
- Try sprinkling a pinch of red pepper flakes for a subtle kick.
- Swap parsley for fresh thyme or rosemary if you want a more herbal note.
- Leftovers can be reheated in the oven at 400°F for about 10 minutes to bring back some crispness.
Pin this There's something quietly joyful about pulling a tray of golden fries from the oven and knowing they'll taste better than anything you could order out. Make them for yourself, make them for friends, just make them and enjoy every savory, truffle-scented bite.
Recipe Questions
- → How do I achieve maximum crispiness for the fries?
Soak the cut potatoes in cold water for 30 minutes to remove excess starch, then pat thoroughly dry before tossing with oil. Bake at 425°F and flip halfway through. For extra crispiness, use an air fryer or shallow fry in hot oil instead of baking.
- → Can I prepare the fries ahead of time?
Cut and soak the potatoes up to 4 hours in advance. Store them in the refrigerator covered with water. Drain and pat dry before baking. The fries are best served immediately after seasoning with truffle oil and Parmesan while still hot.
- → What type of truffle oil works best?
Both white and black truffle oil work wonderfully. White truffle oil has a more delicate, subtle flavor, while black truffle oil offers a deeper, earthier taste. Choose based on your preference or experiment with both to discover your favorite.
- → Are there alternatives to Parmesan cheese?
Absolutely. Pecorino Romano provides a sharper, more intense flavor and works beautifully. Grana Padano offers a similar profile to Parmesan with slight nutty notes. Aged Asiago is another excellent choice for added complexity.
- → How should I store leftovers?
Store cooled fries in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 5-10 minutes to restore crispiness. Avoid microwaving, as it will make them soggy. Add fresh Parmesan after reheating for best flavor.
- → Can I use other types of potatoes?
Russet potatoes are ideal due to their high starch content and fluffy interior. Yukon Gold potatoes also work well for a creamier texture. Avoid waxy varieties like red potatoes, which don't achieve the same level of crispiness.