Parmesan Truffle Fries

Ingredients

• 5russet potatoes, cut into 6 mm-thick fries
• 45 ml (3 tablespoons)olive oil
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)truffle salt
• 30 g (⅓ cup)grated Parmesan cheese
• 15 g (¼ cup)chopped chives
• Optional; to tastetruffle aioli

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Soak the potatoes

   Put the sliced potatoes in a large bowl of water and leave them to soak for 30 minutes.

3. 3

   Dry the fries

   Drain the potatoes, spread them on a baking sheet and pat them dry with kitchen paper.

4. 4

   Season the potatoes

   Put the dry potatoes in a large bowl with the olive oil, garlic powder and truffle salt. Toss to coat.

5. 5

   Arrange on trays

   Spread the potatoes in a single layer across two baking sheets. The trays will go on separate oven racks.

6. 6

   Bake and turn

   Bake for 15 minutes, then turn the fries with a thin metal spatula and swap the trays between the racks. Roast for another 15–20 minutes, until browned.

7. 7

   Check for crispness

   Take the fries out when they are lightly browned and crisp.

8. 8

   Finish and garnish

   Taste and add salt or truffle salt if needed. Sprinkle with Parmesan and garnish with chives.

9. 9

   Serve with dip

   Serve with truffle aioli or ketchup, if you like.

What are Parmesan truffle fries?

They are oven-baked potato fries finished with Parmesan, herbs and the earthy aroma of truffle salt. This American-style snack takes inspiration from the familiar combination of fries and cheese, with truffle seasoning adding a more savoury, aromatic note.

Soaking the cut potatoes and drying them thoroughly helps the outside roast rather than steam. A single layer on two trays gives the fries room to brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 7g protein, 36g carbs, 11g fat.

The potatoes provide most of the carbohydrates, while olive oil and Parmesan contribute much of the fat; Parmesan also adds some protein. Pair a serving with a protein-rich main and vegetables for a more balanced plate.

Choosing and cutting the potatoes

Russets: their starchy texture suits baking into fries. Cut them to an even 6 mm thickness so they cook at roughly the same pace.

Water: the 30-minute soak is part of the method, so allow for it when planning. Drain well, then pat the potatoes dry before adding oil and seasonings.

Getting the seasoning to stick

Oil: toss it with the dry potatoes so the seasoning coats the pieces more evenly. Avoid adding the potatoes to the trays while they are wet.

Truffle salt: it seasons the fries and provides the truffle flavour. The recipe leaves extra salt to taste, so check the fries before adding more.

Baking for crisp edges

Space: arrange the fries in one layer across two baking sheets, leaving a little room between them. Crowded fries are more likely to soften than brown.

Rack position: the trays bake on separate racks, so swap their positions when you flip the fries after 15 minutes. Continue roasting for 15–20 minutes, watching for light browning and crisp edges.

Finishing with Parmesan and chives

Parmesan: add it after baking, as directed, so the cheese stays distinct rather than baking onto the trays. Sprinkle it over the hot fries for an even finish.

Chives: scatter them over the top just before serving for a fresh, mild onion flavour. Serve the fries while crisp, with aioli or ketchup on the side.

Serving and timing

Planning: the potatoes soak for 30 minutes, then bake for 30–35 minutes, with time needed for preparation and the oven to heat. The listed total time is 90 minutes.

On the plate: offer these fries as a snack or party side alongside a simple salad or a main dish. Keep dips separate so the fries do not soften before serving.

Recipe notes & tips

• Cut the potatoes to a consistent 6 mm thickness for more even baking.
• Pat the potatoes thoroughly dry after soaking.
• Use two trays and leave space around the fries.
• Use a thin metal spatula to turn the fries without breaking them.
• Taste before adding extra salt, as the truffle salt and Parmesan are already savoury.
• Serve the fries soon after baking for the best crispness.

Variations

• Add black pepper: grind it over the hot fries for a little extra savoury heat.
• Use fresh garlic: toss a small amount of finely grated garlic through the fries after baking.
• Change the herbs: use chopped parsley in place of chives.
• Try another dip: serve with ketchup instead of truffle aioli.
• Make them cheesier: add a little more grated Parmesan at the table.

Common mistakes to avoid

• Skipping the soak: the recipe relies on soaking the cut potatoes for 30 minutes, so allow time for it.
• Leaving the potatoes wet: excess water can hinder browning; pat them dry before seasoning.
• Crowding the trays: fries piled together will not brown as well; spread them in a single layer.
• Forgetting to swap racks: the trays bake on separate racks, so rotate their positions when turning the fries.
• Adding extra salt too soon: taste first, then season only if needed.

How to store

Store cooled fries in an airtight container in the fridge for up to 3 days. Reheat in a hot oven until warmed through and crisp; the texture will be best freshly baked.

Frequently asked questions