Crispy Parmesan Truffle Fries
Golden double-fried potatoes tossed with truffle oil and Parmesan for a rich burger side.
- Prep
- 15min
- Cook
- 25min
- Total
- 40min
- Serves
- 4
- Calories
- 440per serving, est.
By Time for Burgers, updated
These start from raw russets and go through the oil twice. The first fry at 325°F (160°C) cooks the inside soft without browning; the second, at 375°F (190°C), builds the crust in 2 to 3 minutes. Skip the first stage and the outside burns before the middle is cooked.
Truffle oil goes on at the end, off the heat, because its aroma fades fast once it gets hot. Grate the Parmesan finely so it sticks to the hot, oil-slicked fries instead of collecting at the bottom of the bowl.
Crispy Parmesan Truffle Fries
Prep 15 min, cook 25 min, total 40 min. About 440 calories per serving.
timeforburgers.com/recipes/crispy-parmesan-truffle-fries
Serves 4.
Ingredients
Instructions
Tap a step to keep your place.
Rinse cut potatoes in cold water and pat completely dry with paper towels.
Heat 4 cups vegetable oil in a large heavy pot to 325°F (160°C).
Fry potatoes in batches for 5-6 minutes until tender but not browned, then transfer to paper towels.
Increase oil temperature to 375°F (190°C) and fry potatoes again for 2-3 minutes until golden and crispy.
Transfer hot fries to a large bowl and immediately toss with 2 tbsp truffle oil, 2 oz Parmesan cheese, ½ oz parsley, salt, and pepper. Serve right away while hot.
Tips
- Cut the fries to an even 3/8 inch (1 cm). Mixed sizes leave some raw and some scorched after the same blanch.
- Dry the rinsed potatoes completely. Wet fries spatter, cool the oil and come out limp.
- Fry in 3 or 4 batches and let the oil return to temperature before each one. Crowding is the usual cause of greasy fries.
- Start with half the truffle oil and taste. Too much turns harsh and chemical rather than earthy.
Substitutions
- Oven version: toss the dried potatoes with 30 ml vegetable oil and bake at 425°F (220°C) for 35 to 40 minutes, turning once, then finish the same way.
- Pecorino Romano instead of Parmesan: saltier and sharper, so go easy on the added salt.
- Truffle salt instead of truffle oil gives the aroma without extra oil; use it in place of the plain salt.
- Dairy-free: skip the Parmesan or use a plant-based grated topping; the frying doesn't change.
Make ahead & storage
Do the first fry up to 2 hours ahead and leave the fries on a rack at room temperature, then give them the hot second fry just before serving. Finished fries are best right away. Leftovers keep 3 to 4 days in the fridge and crisp up again in a 425°F (220°C) oven, though the truffle aroma fades.
