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finished recipe served in two cups with cheese salt and dip next to it

Parmesan Truffle Fries (Baked, Not Fried!)

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2 pounds medium-sized potatoes (about 5-6)

3 tablespoons extra virgin olive oil

2 teaspoons coarse sea salt

3 tablespoons Parmesan cheese, grated, for serving

1/2 teaspoon truffled sea salt (or 1 teaspoon truffle oil)

2 tablespoons chives or parsley, for serving


  1. Clean your potatoes very well. Cut each potato into equal wedges. I like to cut each potato in half lengthwise, then in half again. Each quarter is cut into half or thirds, depending on the size.
  2. Fill a mixing bowl with enough water to cover the potato wedges and add two tablespoons of coarse sea salt. Soak the potato wedges for 20-30 minutes. This process removes excess starch from the potatoes and promotes beautiful, golden brown crispness. 
  3. Preheat oven to 400℉. Once potatoes have finished soaking, drain the potatoes and dry them very well on a kitchen towel. Toss the potatoes in 3 tablespoons of olive oil and sprinkle with 2 teaspoons of salt. Spread in a single layer on a baking sheet. 
  4. Bake in hot oven for 15-20 minutes. Remove from the oven and turn fries. Return to the oven and bake an additional 15 minutes, or until fries are cooked through and crispy. 

  5. Remove fries from the oven. Transfer to your serving platter. Sprinkle with grated Parmesan cheese, 1/2 teaspoon truffle salt (or teaspoon of truffle oil) and 2 tablespoons of fresh diced chives. Taste and adjust seasoning by adding additional truffle salt or a little truffle oil.


Russets or Yukon gold potatoes are the best options for this recipe. 

Use real truffle salt or authentic truffle oil for the best flavor.

  • Prep Time: 30
  • Cook Time: 40
  • Category: Appetizer
  • Method: Bake
  • Cuisine: French, American