Crispy potato fries covered in truffle oil and parmesan are the ultimate, flavour packed side dish. These Parmesan Truffle Fries are an easy way to up your fries game, and are delicious with burgers, pizza, chicken, and just about anything else. Easy to adapt to make vegetarian and vegan too.
We could happily eat fries every day. Even 3 times a day. Fries for breakfast is totally a thing, right? But these fries are next level. If you are a fan of truffles, then you are going to LOVE these. If you haven't tried truffles before, then this is an easy way to give the flavour a try, as these fries are made with truffle oil which you can just pick up at the supermarket.
The first time we tried parmesan truffle fries in a restaurant, we were hooked. The flavour is just so incredibly indulgent. But, they were fried and left us feeling stuffed. So, we have made our own baked version, that still have all the delicious flavour.
Why you will love them
- An epic side dish
- A great way to liven up homemade fries
- Baked, not fried.
- An easy way to try truffles for the first time
- Easy to make vegetarian/vegan
- Potatoes - Any potatoes will work, but some definitely work better than others. We try to use a floury potato like a King Edward or Maris Piper, as they have produced the best results for us.
- Oil - You have to use truffle oil in this recipe, as that is where all the incredible truffle flavour comes from. You just want get the same finished result by using any other oil. Try to use a natural truffle oil, rather than a synthetic one as you will really be able to taste the difference.
- Thyme - This really adds a burst of flavour to the fries and we just love the combination of truffle and thyme. You could use oregano or rosemary instead if you prefer. Or you could even use fresh herbs like coriander or parsley.
- Garlic - We used garlic granules for this recipe, as we find that fresh garlic can burn a bit too easily.
- Parmesan - It isn't parmesan fries with parmesan. If you want to keep these fries vegetarian, then you can use a vegetarian hard cheese alternative.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Add the fries to a pan of boiling water and simmer for 5 minutes. Drain them and allow them to steam in colander for 5 minutes.
Two: Add the fries to a bowl with the olive oil, garlic and thyme and mix well.
Three: Put them on a baking tray, well spaced apart, and cook in a preheated oven at 200°C/400°F/Gas 6 for 15 minutes.
Four: Transfer them to a bowl and toss with the parmesan and truffle oil.
Five: Put them back on the baking tray and back in the oven for a further 10 minutes until crispy.
What are Truffle Fries?
Not sure what parmesan truffle fries are? Well, they are homemade french fries (or chips as we call them here in the UK), that are smothered in truffle oil and parmesan cheese.
No, not the chocolate truffles that you might be used to eating at Christmas time. Truffles are a type of fungi that grow underground and are found by dogs and pigs who hunt out their smell. They have kind of an earthy flavour that can't be compared to anything else. Whilst some restaurants serve truffle fries with shaved truffles on, we went with just truffle oil to keep the cost of this dish down. Truffles don't come cheap.
What to serve them with
These really are the ultimate side dish and we haven't found anything that they don't go perfectly with yet. Burgers, grilled chicken, tacos, pizzas, they are the perfect side. Here are some of our favourite things to serve it with:
- Creamy Dill Salmon
- Hidden Vegetable Beef Burgers
- BBQ Chicken Pizza
- Grilled Chicken Tacos
- Baked Chicken Burgers
- Greek Pizza
- Lemon and Rosemary Salmon
- Garlic Mushroom Pizza
- Italian Chicken
- Cajun Chicken Burger
Frequently Asked Questions
No, you don't have to, however we find they they cook quicker in the oven. Add about 10 minutes on to cooking time if you don't par-boil them.
To make these vegetarian, then use a vegetarian hard cheese alternative. To make them vegan, then you can just leave the parmesan about completely. All the flavour is from the truffle oil anyway, but you might want to add a little extra salt.
These are best made and eaten fresh. However, if you do have any leftover then you can store them in an air tight container and store them in the fridge until the next day. Then put them baking on a baking tray and heat through in the oven.
Yes, you can definitely use frozen fries to make these. Simply skip the par-boil stage and then follow the rest of the instructions. They probably won't need as long in the oven.
• Make sure to cut all your fries to an even size, as this will ensure that they all cook evenly and all get nice and crispy.
• You want to make sure that all your fries have enough space on the baking tray to all get crispy. If they are too close together, then they will steam, rather than bake and they will stay soggy. Use two baking trays if needed.
• You can also make these in to potato wedges. However cooking times will vary as they are thicker.
More potato recipes
If you’ve tried this Parmesan Truffle Fries recipe, let us know how you got on in the comments below.
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Parmesan Truffle Fries
- 600 g potatoes
- 1 tablespoon olive oil
- 1 tablespoon truffle oil
- 1 pinch sea salt and black pepper
- 1 teaspoon garlic granules
- 1 teaspoon dried thyme
- 40 g Parmesan - grated
- Add the fries to a pan of boiling water and simmer for 5 minutes. Drain them and allow them to steam in colander for 5 minutes.
- Add the fries to a bowl with the olive oil, garlic and thyme and mix well.
- Put them on a baking tray, well spaced apart, and cook in a preheated oven at 200°C/400°F/Gas 6 for 15 minutes.
- Transfer them to a bowl and toss with the parmesan and truffle oil.
- Put them back on the baking tray and back in the oven for a further 10 minutes until crispy.
- Make sure to cut all your fries to an even size, as this will ensure that they all cook evenly and all get nice and crispy.
- You want to make sure that all your fries have enough space on the baking tray to all get crispy. If they are too close together, then they will steam, rather than bake and they will stay soggy. Use two baking trays if needed.
- You can also make these in to potato wedges. However cooking times will vary as they are thicker.