I adore this recipe because it elevates a beloved comfort-food classic—crispy golden fries—into something undeniably chic and indulgent. With the aromatic flair of truffle oil and savory sharpness of Parmesan, they feel refined yet remain simple and crave-worthy.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:
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5–6 medium potatoes (washed and cut, peels on)
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Cooking spray (olive oil spray preferred)
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1 teaspoon salt
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4 tablespoons Parmesan cheese (grated)
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1–2 teaspoons truffle oil (added at the end)
directions
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I wash and cut the potatoes into fries—no need to peel—and soak them in cold water for 10–20 minutes to remove excess starch. I then drain and thoroughly pat them dry.
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I spray the fries evenly with cooking spray, shake, spray again, and season with salt. I place them in the air fryer basket and air fry for 10 minutes.
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I take them out, give them a good shake, drizzle with truffle oil, and air fry for another 8–10 minutes until they’re beautifully golden and cooked through.
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In the final 2 minutes, I sprinkle on the Parmesan so it melts into the fries, then finish with a light additional sprinkle before serving.
Servings and timing
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Prep Time: ~25 minutes (includes soaking and drying)
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Cook Time: ~20 minutes
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Total Time: ~45 minutes
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Servings: About 3 people
Variations
I might try these creative twists:
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Use frozen fries if short on time—just follow the same steps. Vikalinka
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Sprinkle fresh herbs like parsley or chives after cooking for added brightness.
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Add garlic powder or smoked paprika to the salt for subtle extra flavor.
storage/reheating
I reheat any leftovers in the air fryer for 4–6 minutes, giving them a mid-cycle shake to restore crispness—they come out almost as good as freshly cooked.
FAQs
Can I use oven baking instead?
Yes—you can roast the fries, then add truffle oil and Parmesan in the final minutes to preserve flavor.
When should I add the truffle oil?
The truffle oil is a finishing touch, so it’s best added after the initial cooking and before the last few minutes of crisping to keep its delicate aroma intact.
Do these work with other potato types?
Absolutely—just ensure that the cut fries are dried thoroughly before cooking for the best crisp.
Can I make these ahead?
I recommend serving immediately—fries taste best hot and fresh. But any leftover fries can be crisply reheated in the air fryer.
What’s the best truffle oil to use?
Reserve the truffle oil as a seasoning—choose a high-quality one, as its aroma fades quickly with heat.
Conclusion
I love how these Parmesan Truffle Fries blend familiarity and luxury. They’re easy, richly fragrant, and endlessly satisfying—perfect as a side for steak or as an upgrade to casual home dinners. I’m already daydreaming about my next serving.
Print
Parmesan Truffle Fries
- Total Time: 45 minutes
- Yield: 4 servings
Description
Crispy golden fries tossed in fragrant truffle oil and sprinkled with Parmesan for a gourmet twist on a classic side.
Ingredients
2 lbs russet potatoes, cut into thin fries
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp truffle oil
1/2 cup freshly grated Parmesan cheese
2 tbsp fresh parsley, chopped
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Soak potato fries in cold water for 30 minutes to remove excess starch.
Drain and pat dry thoroughly with paper towels.
Toss fries with olive oil, salt, and pepper until evenly coated.
Spread in a single layer on the prepared baking sheet.
Bake for 25–30 minutes, flipping halfway, until golden brown and crispy.
Immediately toss hot fries with truffle oil, Parmesan, and parsley.
Serve right away for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
