Baked Parmesan Truffle Fries (Crispy and Delicious)

Perfectly fried fries with loads of parmesan cheese and truffle oil — wonderful! Crispy and tasty, these fries are irresistible. They’re a healthy take on an old favorite.

Why Is This Recipe So Delicious?

• They’re baked instead of fried, so they’re even healthier! They’re just as crunchy as fried versions yet contain fewer calories. Enjoy these guilt-free baked flavorful fries!
• It’s restaurant-quality, but it’s also really simple to cook at home. Toss the fries in a little oil and seasoning to begin. Then bake them until they’re very crispy, then top them with a drizzle of truffle oil, parmesan cheese, and flaky sea salt!
• They’re a huge hit with the crowd! For friends and family, I like to make a double batch of these parmesan truffle fries. They’re the ideal appetizer or side dish for any holiday or game-day get-together!

Important Ingredients

Russet potatoes are used to make the majority, if not all, of the french fries. The inside of russet potatoes is tender and the skin is thick. As a result, after baked, the skin will be very crispy on the outside while remaining buttery soft on the inside.

To prepare your potatoes for this recipe, first wash them thoroughly in cold water. Cut them into even-sized matchsticks once they’re clean.

You can choose the thickness, but be sure to cut them into as many even pieces as possible. This will result in more consistent baking!

Truffle Oil – On the market, there are two types of truffle oils: all-natural truffle oil and synthetic truffle oil. All-natural truffle oils contain (wait for it!) actual, natural truffle. Synthetic oil, on the other hand, use “natural flavors” to imitate the flavor of truffles.

In this parmesan truffle fries dish, real truffle oil is the way to go. If you can’t find any, the synthetic version will suffice. If you’re using synthetic oil, limit the amount to one teaspoon because the flavor is much stronger.

Parmesan Cheese — For recipes, I always suggest buying a block of parmesan cheese and shredding it yourself. This is due to the presence of unneeded additives and carbohydrates in store-bought grated cheese.

I also believe that freshly grated parmesan cheese tastes better! Purchase a beautiful block of parmesan cheese and grate it over the truffle fries just before serving. It’s well worth the extra effort!

Chef’s Advice

• When baking, place your fries on the bottom oven rack. This brings the fries closer to the flame, resulting in crispier fries. If you’re cooking your fries on two baking sheets, simply rotate their positions in the oven halfway through!
• Season your parmesan truffle fries to taste and adjust seasoning as needed! Toss them in truffle oil and freshly grated parmesan cheese as soon as they come out of the oven. Give them a taste at this time and season with extra salt or truffle oil as desired.
• This restaurant-style side dish is elevated with a dusting of fresh chopped parsley. The fresh herbs in this dish help to balance out the savory, rich flavors. Fresh parsley, while optional, is a highly recommended finishing touch!

Fries with Parmesan Truffle

Perfectly fried fries with loads of parmesan cheese and truffle oil — wonderful! Crispy and tasty, these fries are irresistible. They’re a healthy take on an old favorite.

Ingredients for Parmesan Truffle Fries

• 2 pounds Russet potatoes cut into 1/4-inch thick fries
• 3 tablespoons olive oil
• ¼ cup parmesan cheese freshly grated
• 1 teaspoon salt
• ½ teaspoon garlic powder
• fresh chopped parsley for serving
• 1 tablespoon truffle oil
• flaky salt for serving

Equipment

• Large baking sheet
• Large bowl

Instructions For Baked Parmesan Truffle Fries

1. Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
2. Toss the potatoes, olive oil, salt, and garlic powder together in a large mixing basin.
3. Bake for 30 minutes, rotating halfway through, with fries spaced at least 1-inch apart on prepared baking sheet.
4. Remove the fries from the oven and drizzle with truffle oil, followed by parmesan cheese and flaky salt.

Notes

• Truffle Oil: I used white truffle oil on my fries because I prefer a milder flavor. In this recipe, though, black truffle oil works just as well!

Nutrition Information

Serving: 1serving, Calories: 329kcal, Carbohydrates: 41g, Protein: 7g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 4mg, Sodium: 693mg, Potassium: 956mg, Fiber: 3g, Sugar: 1g, Vitamin A: 51IU, Vitamin C: 13mg, Calcium: 104mg, Iron: 2mg, Net Carbs: 38g