Truffle Fries

Ingredients

• 45 ml (3 tablespoons), dividedextra-virgin olive oil
• 680 g (1½ pounds), scrubbed, about 3 mediumRusset potatoes
• 5 ml (1 teaspoon), plus a few pincheskosher salt
• 20 ml (4 teaspoons)black or white truffle oil
• 25 g (¼ cup), finely shreddedParmesan
• 22 ml (1½ tablespoons), finely choppedfresh parsley

Instructions

1. 1

   Heat the oven

   Set a rack in the lower third of the oven and preheat to 230°C (450°F). Brush a large, rimmed baking tray with 22 ml (1½ tablespoons) of the olive oil to coat it.

2. 2

   Cut and soak

   Cut the potatoes into sticks about 6 mm (¼ inch) wide and put them in a large bowl. Pour very hot tap water over them until they are covered by at least 2.5 cm (1 inch), then leave to soak for 10 minutes.

3. 3

   Dry the potatoes

   Drain the potatoes and pat them as dry as possible with a clean towel. Rinse and wipe out the bowl, then return the potatoes to it.

4. 4

   Oil and season

   Drizzle the potatoes with the remaining 22 ml (1½ tablespoons) of olive oil and sprinkle with the salt. Toss to coat, then spread them in a single layer on the oiled tray.

5. 5

   Bake and turn

   Roast on the lower oven rack for 20 minutes, until the undersides are beginning to turn golden. Carefully loosen the potatoes with a large, firm spatula and turn them over in broad sections. Spread them back into a single layer, taking care around the hot tray.

6. 6

   Bake until crisp

   Return the tray to the oven and bake for another 10–15 minutes, until the fries are golden and as crisp as you like.

7. 7

   Add the toppings

   Transfer the fries to a large, clean bowl. Drizzle with the truffle oil, add the Parmesan, parsley and another pinch of salt, then toss to coat and serve.

What are truffle fries?

Truffle fries are chips finished with truffle oil, often with Parmesan and herbs. This French-inspired take uses oven-baked potato sticks rather than deep-frying, then adds the fragrant oil and toppings after baking.

Russet potatoes make a fluffy-centred fry, while soaking and careful drying help the outside brown. Parmesan and parsley bring savoury and fresh notes to the rich truffle aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 288 calories, 6g protein, 31g carbs, 16g fat.

The potatoes provide most of the carbohydrates, while olive oil and truffle oil contribute most of the fat. Parmesan adds some protein as well as fat; serve a portion with a green salad and a protein-rich main to make a more balanced plate.

Choose the right potatoes

Russets: their starchy texture suits crisp-edged, tender-centred fries. Scrub them well and leave the skins on for this recipe.

Truffle oil: use a good-quality oil with an aroma you enjoy. It goes on after baking, so its fragrance is not lost in the oven.

Why soak the cut potatoes

Hot water: a 10-minute soak is part of this method, not an optional shortcut. It helps prepare the cut surfaces for baking.

Thorough drying: pat the drained potatoes as dry as you can before adding oil. Surface water can make it harder for the fries to brown.

Make room on the tray

Single layer: spread the oiled fries out so they have space rather than piling them up. If they are crowded, they are more likely to soften than crisp.

Turning: after 20 minutes, loosen and flip the fries in large sections with a firm spatula. There is no need to turn each stick individually.

Check for doneness

Colour: look for golden undersides at the first turn, then continue baking for 10–15 minutes. The final texture depends on your preference, so check towards the end of the baking time.

Crispness: the edges should look browned and the fries should feel firmer as they cool slightly. Add the toppings once they leave the oven.

Serve them while hot

Finish: toss the hot fries with truffle oil, Parmesan, parsley and a final pinch of salt so the toppings cling to them. Serve straight away for the best contrast between crisp edges and fluffy centres.

Pairing: offer them alongside a green salad or serve as a side with a main dish. Their savoury richness works well with something fresh and simply dressed.

Recipe notes & tips

• Cut the potato sticks to a similar width so they cook at a similar rate.
• Use very hot tap water for the 10-minute soak.
• Dry the potatoes thoroughly before tossing them with oil.
• Spread the fries in a single layer on the tray.
• Add truffle oil only after baking to keep its aroma pronounced.
• Grate the Parmesan finely so it coats the hot fries evenly.

Variations

• Add garlic: toss the finished fries with a little finely grated garlic for a sharper savoury flavour.
• Use pecorino: replace the Parmesan with finely grated pecorino for a saltier finish.
• Add rosemary: toss in a small amount of finely chopped rosemary with the parsley.
• Make them spicy: add a pinch of chilli flakes when tossing the hot fries.
• Serve with a dip: offer garlic mayonnaise on the side for dipping.

Common mistakes to avoid

• Skipping the soak: the fries may not crisp as well; soak the cut potatoes for the full 10 minutes.
• Leaving them wet: surface moisture can hinder browning; pat the potatoes thoroughly dry.
• Crowding the tray: piled-up fries can soften; spread them in a single layer.
• Flipping too early: the potatoes may stick to the tray; wait until their undersides start to turn golden.
• Adding truffle oil before baking: its aroma can fade in the oven; drizzle it over the fries after roasting.
• Overbaking: fries can become too dark or dry; check them during the final 10–15 minutes.

How to store

For the best texture, serve the fries straight away. Refrigerate leftovers in an airtight container for up to 3 days, then reheat in a hot oven until warmed through; they may be softer than freshly baked.

Frequently asked questions