Crispy Parmesan Truffle Fries Recipe Tastes Like You're At a Restaurant (7 Ingredients) by Ann Marie G. Halstead

I must confess: I have never met a french fry I didn’t like. Steak fries, curly fries, shoestring, homemade or fast food, fried or baked, with ketchup, vinegar or cheese – I love them all. However, there are some fries that simply rise about the rest. Parmesan truffle fries are a great example.

With just a handful of ingredients, you can upgrade your homemade french fries and create a much fancier looking – and delicious tasting – snack or side dish. Here is your short gluten-free shopping list for this crispy Parmesan truffle fries recipe: russet potatoes (check out the health benefits of potatoes), olive oil, sea salt, granulated garlic, parsley flakes, white truffle oil, Parmesan cheese and optional fresh parsley for serving.

White truffle oil is an infused oil that gives you truffle flavor without the extravagant cost of fresh truffles. A tiny bit of truffle oil goes a long way, so use it sparingly! White truffle oil is delicious with eggs, pasta and drizzled on risotto.

If you don’t want to make fries from scratch, no problem. Substitute your favorite frozen french fries, season as below and bake according to directions on the package.

Serve these restaurant-quality Parmesan truffle fries as a side dish for dinner or a savory snack or appetizer with your favorite french fry dipping sauces. My kids like dipping the french fries in fry sauce, homemade ranch or Cajun dipping sauce. Me? I like them as-is.

Cuisine: American
Prep Time:15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8

Ingredients

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon granulated garlic
• 1 teaspoon parsley flakes
• white truffle oil
• 1 - 2 tablespoons grated Parmesan cheese (or grated Pecorino Romano)
• chopped fresh parsley, for garnish (optional)

Here’s how to make it:

1. In a small bowl, combine the salt, garlic and parsley. Set aside.
2. Either peel the potatoes or leave the peel on (my preference). Cut lengthwise into 1/4-inch slices. Fill a large bowl with cold water and a handful of ice. Place the cut potatoes in the water and soak them for about 20 to 30 minutes. Drain and pat dry (potatoes must be dried before cooking).
3. In a large bowl or gallon-sized plastic bag, toss the cut potatoes sticks with about 1 to 2 tablespoons of olive oil until lightly coated. Spread the potato sticks on a parchment paper-lined baking sheet in a single layer. 
4. Bake in a preheated 425-degree F oven for about 30 minutes or until fries start to get crispy, making sure to turn them over halfway through baking time.
5. While fries are hot, sprinkle with the salt mixture and toss. Drizzle lightly with truffle oil. Garnish with grated Parmesan and chopped fresh parsley. Store any leftovers in an airtight container in the fridge. The fries reheat best in the oven.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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