Truffle Parmesan Fries at Home
Golden, crisp, and irresistibly savory—these fries are finished with truffle oil, Parmesan, and parsley for a restaurant-style experience you can make right in your own kitchen. Serve with the rich and creamy Truffle Aioli Dipping Sauce for the full effect.
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Prepare:
• 4 large festkochend potatoes (waxy potatoes) or 600–800g frozen fries
• Recommendation: For the best texture and crispiness, choose thin-cut fries (e.g. shoestring or regular fries) or thicker-cut fries (e.g. steak fries or wedges) if you prefer a heartier bite.
• Neutral oil for deep frying (e.g. Rapeseed oil)
• 1–2 tsp truffle oil (adjust to taste)
• 1–2 tsp truffle powder (optional in addition to oil)
• 30g freshly grated Parmesan
• 1–2 tbsp chopped fresh parsley
• Fleur de sel (or flaky sea salt) to taste
Step-by-Step Instructions:
1. Prep the Potatoes (skip for frozen fries):
• Wash, peel (optional), and cut the festkochend potatoes into fries about 1 cm thick.
• Soak in cold water for 30–60 minutes to remove excess starch.
• Drain and pat dry thoroughly with a clean towel.
2. Choose Your Cooking Method (deep-fry recommended):
Deep Fry (Best Taste & Texture):
• Heat oil to 160°C (320°F) and fry in batches for 5–6 minutes (they should soften but not brown). Remove and rest.
• Raise heat to 190°C (375°F) and fry again until golden and crisp—about 2–3 minutes.
• Drain on paper towels.
Air Fryer:
• Toss fries with 1–2 tbsp neutral oil and a bit of salt.
• Cook at 200°C (400°F) for 15–20 minutes, shaking halfway through, until crisp and golden.
Oven-Baked:
• Preheat oven to 220°C (425°F).
• Toss with 2–3 tbsp olive oil and a bit of salt.
• Spread in a single layer on a lined baking sheet and bake for 30–40 minutes, flipping halfway through.
3. Truffle & Finishing Touch:
• While fries are still hot, drizzle with truffle oil and toss gently to coat.
• Sprinkle with truffle powder if using, then add the grated Parmesan, chopped parsley, and a pinch of fleur de sel.
• Serve immediately with the dipping sauce below.
Truffle Aioli Dipping Sauce
Creamy, garlicky, and loaded with savory depth—this sauce combines the boldness of ancient mustard with the luxurious earthiness of truffle.
Ingredients:
• 100 ml mayonnaise
• 1 small garlic clove, finely grated or mashed
• 2 tbsp ancient mustard (whole grain mustard)
• 1 tsp truffle oil, or hot truffle sauce for a kick
• 1 tsp lemon juice or white wine vinegar
• Salt, to taste (use fleur de sel for best results)
Instructions:
1. Mix all ingredients in a bowl until smooth and creamy.
2. Taste and adjust seasoning. Add a little more truffle oil if you want a stronger kick.
3. Chill for 10–15 minutes before serving.
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