Parmesan Truffle Oven Fries
This easy recipe for parmesan truffle fries gets baked rather than fried, so it skips the mess of frying, but still delivers that golden, crispy crunch. Finished with a drizzle of truffle oil and a generous shower of Parm, they make a restaurant level side that goes with everything from burgers to seafood!
Trust me, the best parmesan truffle fries are the ones you make yourself!
Truffle fries are on every menu nowadays, but I prefer making them at home. You can control the amount and quality of truffle oil so it doesn’t taste rancid or overpowering.
Plus, this easy method for baking the fries ensures they still come out golden and crisp without the hassle of using a deep fryer.
They're light and fluffy on the inside, just like the fried version, but without the mess (and smell).
Want more great potato recipes? Try my crispy oven roasted potatoes with onions and rosemary, indulgent dauphinoise potato gratin, or these pillowy homemade potato gnocchi.
Why This Recipe Works
- Oven baking makes crispy fries without the mess or effort of frying.
- Soaking the potatoes first helps them cook up light and fluffy.
- Real truffle oil and freshly grated Parmesan add rich, authentic flavor.
- You only need a baking sheet, olive oil and a few simple ingredients.
Ingredient Notes
Russet potatoes - Use large russet potatoes for the best fluffy, starchy interior. Their texture gives you the perfect baked fries without needing a deep fryer.
Oil - Choose a high-quality extra virgin olive oil or a neutral oil like grapeseed or avocado oil to ensure your fries get crisp and flavorful in the oven.
Parmigiano Reggiano - Aged, salty, and nutty, this Italian cheese is key. You only need a few tablespoons of parmesan cheese, so be sure to grate it fresh for the best flavor and texture. Learn how to choose the right one in my Italian cheeses guide.
Truffle oil - Whether you're using black truffle oil or white truffle oil, it should be a finishing oil, not for cooking. It should smell rich and have that signature earthy aroma of real truffles. Just a little drizzle goes a long way. Make sure your truffle oil is fresh and hasn’t been sitting around for too long, or else it can go rancid. Once open, store in the refrigerator for a longer shelf life. Look for it at your local grocery store, specialty stores or online.
Fresh parsley - Optional but recommended for color and a hit of brightness. It balances the richness and adds extra texture!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large bowl
- Sheet pan
- Parchment paper
- Sharp chef’s knife
- Cutting board
- Small bowl
Step by Step Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Slice the potatoes lengthwise into ¼–½ inch thick planks. Stack and cut them the long way into matchsticks. Place them in a large bowl and pour hot (not boiling) cold water over top. Let sit for 10 minutes, then drain and pat very dry with a paper towel.
- Spread the fries in a single layer on the lined sheet pan, drizzle with olive oil, and season with truffle salt, black pepper, and optionally a pinch of garlic powder. Toss to coat evenly.
- Bake until golden brown and crisp, about 20–25 minutes, flipping once halfway through.
Pro Tip: Don’t overcrowd the pan! Spacing the fries out ensures better airflow and even crisping.
- Remove from the oven and place fries on a paper towel briefly to drain excess oil. Transfer to a bowl, sprinkle with parmesan cheese, a drizzle of truffle oil, and chopped fresh parsley.
- Toss potatoes gently until fully coated and serve right away.
Tips for Success
- Soaking the potatoes helps remove surface starch, which is key to getting that extra crispy texture without using a deep fryer. It also helps them cook evenly.
- Avoid overbaking the fries. Too much time in the oven turns them tough instead of crisp.
- Drizzle truffle oil carefully. It’s potent and can easily overwhelm.
- A single layer of fries on the sheet pan is essential for even browning and crispy French fries.
- For best flavor, make sure all seasonings and ingredients are fresh, especially the truffle oil.
Variations
- Swap in medium sweet potatoes for a sweet-and-savory twist on sweet potato fries.
- Add a pinch of your favorite seasonings for extra heat and spice.
- Use an air fryer for even faster cooking with similar results.
- Try using cassava for yuca fries or even carrots for a fun twist on these homemade fries with truffle and parmesan.
- Make your own authentic truffle oil by infusing a neutral vegetable oil or olive oil with shaved black truffles.
Serving Suggestions
These homemade truffle fries are one of my favorite recipes all kinds of sandwiches and mains. They're a great upgrade to serve alongside hot dogs or steak frites as a main dish (try them with my recipe for pan seared filet mignon).
Truffle fries make a great side dish with these juicy bacon cheddar burgers, this melty French onion grilled cheese the absolute best BLT recipe.
For a coastal inspired meal, serve them next to these shrimp po’ boys, these buttery Maine lobster rolls or a simple panko crusted fried fish for an elevated fish and chips.
Storing and Reheating
Leftover fries of any kind are usually not the best. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
To reheat, place them back on a parchment paper lined baking sheet and bake at 400°F until crisp again, about 8–10 minutes. Avoid microwaving, as it will make them soggy.
For a quick reheat, the air fryer is your best bet to bring back that crunch.
FAQs
Yes, but you'll miss out on that signature truffle flavor. If needed, use only the parmesan fries base and season with flaky sea salt and herbs for a simpler version.
Make sure to dry the potatoes thoroughly after soaking and bake them in a single layer without crowding the sheet pan.
Freshly grated gives the best results in both flavor and texture. Pre-grated cheese often contains anti-caking agents that don’t melt well.
Yes. Black truffle oil tends to be more robust and earthy, while white truffles oil have a more delicate, almost garlicky profile. Both work, so choose based on your preference. Just a little truffle oil goes a long way!
These are best fresh, but you can prep the potatoes in advance and store them submerged in cold water in the fridge for up to 12 hours. Dry thoroughly before baking.
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Crispy Baked Parmesan Truffle Fries
Ingredients
- 1 lb russet potatoes scrubbed clean
- ¼ cup oil vegetable, olive or a combination
- 1 teaspoon kosher salt
- ½ cup grated parmesan cheese
- 1 teaspoon white truffle oil
- 1 tablespoon parsley finely minced
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Slice the potatoes into ½ - ¼ inch thick slices, then stack them up and cut into long strips. Place the potatoes into a bowl and pour hot water over top. The water should be hot but not boiling. Let sit for 10 minutes. Drain and pat very dry.
- Place the potatoes on the parchment lined baking sheet and drizzle with oil and sprinkle with salt. Toss until all potatoes are fully coated.
- Bake until the fries are golden and crisp, about 20-25 minutes. Remove from the oven and drain the fries briefly on paper towels.
- Place the fries in a bowl and sprinkle with parmesan cheese, truffle oil and parsley. Quickly toss the fries until they're fully coated. Serve immediately.
Notes
- Soaking the potatoes helps remove surface starch, which is key to getting that extra crispy texture without using a deep fryer. It also helps them cook evenly.
- Avoid overbaking the fries. Too much time in the oven turns them tough instead of crisp.
- Drizzle truffle oil carefully. It’s potent and can easily overwhelm.
- A single layer of fries on the sheet pan is essential for even browning and crispy French fries.
- For best flavor, make sure all seasonings and ingredients are fresh, especially the truffle oil.
Nutrition
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Can you say, "Food Porn"? GREAT video... another I'm going to have to do over the weekend... because I have organic russets begging to be used.
Thanks, Coley. Have I told you how much I enjoy your videos and your tips? I NEVER would've thought to put boiling water on them... GENIUS!!
Thanks, Joy!! I'm so glad you've been loving so many of my posts lately. Just be sure the water isn't actually boiling - very hot tap water is just fine!
Thanks for letting me know that...