Truffle Oil Parmesan Fries Crispy, Cheesy and Easy to Make at Home
Indulge in the best truffle fries you’ll ever taste, made with crispy golden potatoes, freshly grated Parmigiano Reggiano, and a generous drizzle of luxurious Palazzo di Varignana Truffle Extra Virgin Olive Oil. These gourmet fries are elevated with the rich, earthy aroma of truffle oil, perfectly balanced with the smooth flavor of high-quality extra virgin olive oil. Perfect as a decadent snack, side dish, or appetizer, these truffle fries are easy to make at home and deliver restaurant-quality flavor.
Servings: 2–3 | Prep time: 10 min | Cook time: 25–30 min
Ingredients
- 4 large russet potatoes
- 2–3 tbsp regular Extra Virgin Olive Oil (Bag-in-Box) for cooking
- ½ tsp sea salt (adjust to taste)
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder (optional)
- ½ cup freshly grated Parmigiano Reggiano
- 1–2 tsp Palazzo di Varignana Truffle Extra Virgin Olive Oil (for finishing)
- Fresh parsley, finely chopped (for garnish)
Instructions
- Prep the potatoes:
- Peel (optional) and cut potatoes into even fries, about ¼–½ inch thick.
- Soak in cold water for 20 minutes to remove excess starch. Drain and pat dry.
-
Cook the fries:
Oven Method: - Preheat oven to 220°C (425°F).
- Toss fries with regular EVOO, salt, pepper, and garlic powder.
- Spread on a parchment-lined baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crispy.
Frying Method:
- Heat regular EVOO in a deep fryer or pot to 175°C (350°F).
- Fry in batches until golden brown, about 4–5 minutes per batch.
- Drain on paper towels.
- Finish with truffle oil:
- While fries are hot, sprinkle with Parmigiano Reggiano, salt, and pepper.
- Drizzle lightly with Palazzo di Varignana Truffle Extra Virgin Olive Oil. Toss gently to coat evenly.
- Garnish and serve:
- Add a sprinkle of chopped parsley.
- Serve immediately while hot and fragrant.
Buon Appetito!
