These Parmesan Truffle fries are the best that I have ever tasted! They are crispy on the outside, soft and fluffy on the inside! There is something amazing about a truffle fry, but this recipe also work well for a regular French fry. Just season with salt!
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There is a restaurant called 'The Chalkboard' in Oklahoma that we used to visit when we lived there. They do a lot of things well, but what made me go back often was their truffle fries! These fries may have been the beginning of what has become an obsession with all things truffle. Seriously, if something truffle is on the menu you can almost guarantee I am ordering it. So of course when we made these French fries I had to add truffle oil to them. And oh my goodness! These are hands down the best fries I have ever had in my life! I don't like to deep fry, but I have made these twice in the last 2 weeks. I am officially addicted!
Side note: Lots of truffle oil has artificial flavors added to it, which taste chemically. Don't waste your money on that stuff! I like this truffle oil. It is milder than oils with artificial flavors added but has that pure truffle flavor that I love.
Do you want to know all of the secrets for making the very best, perfectly browned, crispy on the outside, fluffy on the inside French fries? I am going to break it down for you step-by-step. It's not complicated, but the details are important.
What Kind of Potato Works Best?
High starch potatoes are fluffier, which makes for the best texture on the inside of a French fry. We like the Idaho Russet best for our fries. While being fluffy, they don't have a lot of moisture in them, so they also crisp up really well. Potatoes varieties like the red potato or the fingerling have high water content and the inside of the fry will disintegrate when you fry it. We also love the Russet because of its size. You can make nice, long fries, which are easier to get crispy without overcooking.
3 Steps to Perfectly Crispy Fries
Soak the Potatoes
Texture is one of the key things that makes French fries so darn addicting! There are a couple of steps that are important if you want perfectly crispy French fries. The first is to soak your potatoes in water. This is especially important if using a high-starch potato like the Idaho Russet. Start by cutting each potato into ½-inch slices, then turn and cut each of those slices into ½-inch strips. After cutting your potatoes, soak them in water for at least an hour. They can be soaked as long as overnight, which can be helpful if you need to get this step done ahead of time. If you do want to soak them for hours, put a teaspoon or two of lemon juice in the water to help keep the potatoes from turning brown.
This water will draw out the starch from the potatoes. Once they have soaked for at least an hour, rinse them off and lay them out on a towel and pat them dry.
Fry Them Once
One of the restaurant tricks for French fries is to double-fry them. The first time you fry it at a lower temperature, which allows the inside to get cooked through. Then you fry it at a higher temperature to crisp up the outside. This is the secret for those crispy, yet melt in your mouth fries!
For the first round of frying, heat your oil in a Dutch oven or deep fryer to 275 degrees. Working in small batches, fry your potatoes for 5 minutes. Remove and place on a wire rack or paper towels and allow to cool.
Then Fry Them Again
By the time you are done with par-frying your last batch of potatoes, your first batch should be cool enough to re-fry. If you fry them when they are still warm they will end up soggy, but once cooled, it's time for the high temp phase of frying. Our target temperature range for this step is 350-375 degrees. Make sure you are using a good thermometer and keep an eye on the temperature.
Once again working in batches, fry your potatoes for 3-5 minutes, or until they are golden brown. Remove to a paper towel and salt while warm.
Parmesan Truffle Seasoning
Taking these fries to the next level, we are going to toss them in some of the most delightful ingredients on earth! That is if you can keep yourself from eating them all before they make their way to the bowl. But for the most delicious French fries get a big bowl and put 2 cloves of crushed garlic, ¼ cup shredded Parmesan, and 1 tablespoon truffle oil. Mix them around, add your fries, and toss them to coat. Pour them out onto a serving tray and enjoy the best thing you have ever eaten!
We enjoyed these fries for our Idaho state dinner, with Idaho finger steaks! They go together quite well!
If you tried this recipe, please rate and review it so others can see what you thought! The review option is after the recipe card. Tag me in your photos on Instagram @stateofdinner. I would love to see your dish!
Parmesan Truffle Fries
- 2 lbs Idaho Russet potatoes
- 1 tbsp salt
- 2 cloves garlic, pressed
- ¼ cup Parmesan cheese
- 1 tbsp natural truffle oil
- oil for frying peanut, canola or vegetable
- Cut potatoes ¼-inch slices, then cut each slice into ¼-inch strips. This should leave you with fries that are the length of a Russet potato, and ¼x1/4-inch thick.
- Fill a large bowl with cold water. Place potatoes into the bowl and refrigerate for at least an hour, or up to overnight.
- After potatoes have soaked for at least an hour, remove from water and rinse well to remove the starch. Lay out on a towel and pat dry.
- In a Dutch oven or deep fryer, heat oil to 275 degrees. Working in batches, fry potatoes for 5 minutes, then lay on paper towels or a wire rack to cool
- Once all of your fries have been cooked, turn your burner up and heat oil to the 350-375 range. Keep an eye on your thermometer to ensure it stays within this range as you add and remove your potato batches. Adjust your heat, as needed.Once again working in batches, cook potatoes for 3-5 minutes, or until golden brown. Remove with a slotted scoop and season with salt while warm.
- In a large bowl, place garlic, Parmesan cheese, and truffle oil. Add salted French fries and toss to coat.