What is the best type of potato for these fries?

In the US, russet potatoes are the go-to fry potato. Russets aren't common in Portugal, so I use a medium-sized potato that's similar to a Yukon gold. The bake up into very crispy potatoes and they're perfect for this recipe.

Recipe Testing Notes:

I tested these oven baked fries 4 distinct ways before writing the final recipe. - raw, no soaking - soaked in cold water for 30 minutes - soaked in cold, salted water for 30 minutes - par-cooked potatoes Each batch of fries was baked at 400℉. The fries took different amounts of times to reach crispness. But flavor-wise, the potatoes soaked in salt water were the household favorite.

Let's talk about truffles!

If you're reading a recipe about truffle fries, you probably already know that real truffles are little balls of magic. Their earthy, intense flavor is rare. Truffle oils are a common way to make truffle fries, but I've found them to be a challenging way to distribute the flavor across the batch of fries when using it as a finishing oil. Synthetic truffle oil has grown in popularity as it is lower cost and more widely available. It is also extremely intense and just a little drizzle can overpower a dish. If using, I recommend finding an olive oil based truffle oil in a spray can (like nonstick spray). It makes distributing the oil a much easier task. Natural truffle oil is a better bet when using oils. Black truffle oil is deeply flavorful and earthy. White truffle oil has a bit sharper, almost allium flavor - think white onion undertones. My preference for these fries isn't truffle oil, but truffle salt. A small jar of truffle salt is deeply flavorful - thanks to pieces of real truffle scattered in the salt. Like the oil, a little goes a long way. But it is much easier to distribute and the salt is a natural flavor affinity for our fries. I've tried both oil and salt, and the truffle salt was a clear winner.

Can I add any other fresh herbs to the fries?

The truffle flavor mixed with the salty Parmesan cheese is really the star of the show here, so if you're looking to add a layer of herby goodness to the fries, stick with mild-flavored herbs like fresh chives or fresh parsley.

Is it better to use truffle oil or truffle salt on these fries?

As we talked about above, I found truffle salt to be easier to distribute over the fries than oil, and the robust flavor was over the top delicious. But either a drizzle of truffle oil or a sprinkling of truffle salt will work.

How to store leftover Parmesan truffle fries?

To store, transfer the crispy fries to an airtight container and store in the refrigerator for up to two days. Honestly, fries are always better the first day, so if possible, make just enough for one sitting. If you need to reheat, bake the cooked fries on a sheet pan at 400℉ until heated through and a little crisped up.

What to serve with Parmesan truffle fries?

Southern Style Breaded Cod is always a winner with baked fries! Or whip up Mussels with Caramelized Fennel and Shallots for a very French dinner treat.

Parmesan Truffle Fries (Baked, Not Fried!)

Name: Parmesan Truffle Fries (Baked, Not Fried!)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: French
Ingredients: 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

Ingredients

Scale

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

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Instructions

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.
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.
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.
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.
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.

Notes

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