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Laura Rege
Laura Rege
Laura Rege is a recipe developer and food stylist living the mid-coastal lifestyle between Dallas and Brooklyn. Formerly a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now creates and styles recipes for websites like ours and cooking videos! When she's not in the kitchen for work, she is off traveling in the U.S. or abroad searching out the next delicious bite.
published Aug 26, 2021
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As if french fries weren’t already perfect, chefs found a way to make them even better: with truffles.
Serves4Prep10 minutesCook25 minutes to 30 minutesJump to Recipe
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As if french fries weren’t already perfect, chefs found a way to make them even better: by adding truffles. Doubling down on umami with a drizzle of truffle oil and a sprinkle of nutty Parmesan, it’s no surprise that truffle fries are such a popular menu item. Now you don’t have to dine out to enjoy this decadent finger food. This recipe is easy to make at home and, no, you don’t need to deep-fry anything.
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While it’s commonly believed that truffle oil is made from truffles, the truth is that many bottles are made from “natural flavors,” which are synthetic compounds that we associate with the taste of truffles. Real-deal truffles are much earthier in flavor, so for this dish we recommend selecting a bottle that contains truffles in the ingredient list. (A hybrid of truffles and natural flavors is great.) Extra-virgin olive oil is best for a more fruity olive flavor.
How to Make Truffle Fries
- Start with skin-on russet potatoes, then hand-cut the fries for rustic appeal and slightly varying levels of crispiness (which makes fries more fun to eat, in my opinion; I love the hunt for the crispiest ones). The perfect fry size is somewhere between 1/4-inch and 1/2-inch.
- Soak the potatoes in water to prevent them from browning and to remove a bit of extra starch. This step can be skipped, but is particularly helpful if you want to cut the fries in advance.
- For the crispiest, most golden fries, pat the potatoes dry after they soak; any extra water can cause them to steam.
- Spread the fries out onto two large sheet trays (even if it seems like you could pack them onto one); if they are crowded on one sheet, they will steam rather than crisp and brown.
- Roast them at a high temperature and rotate the trays between racks ensure that both trays cook evenly. (The location of your oven’s heat source can cause one section to run hotter than the other.)
What Spices Go Well with Truffle Oil?
Truffle oil brings out the flavor in other ingredients and tends to go well with just about any spice. If I were to add something to these fries, it would be paprika.
How Do I know When Truffle Fries Are Done?
Same as regular french fries: When they’re golden and crispy! The only way to tell if you’ve seasoned them properly is to taste and adjust. Start with a small drizzle of the truffle oil (it’s very potent!) then add a touch at a time if you feel like it’s necessary.
Truffle Fries Recipe
As if french fries weren’t already perfect, chefs found a way to make them even better: with truffles.
Prep time 10 minutes
Cook time 25 minutes to 30 minutes
Serves 4
Nutritional Info
Ingredients
- 4
medium russet potatoes (about 2 pounds total)
- 4 tablespoons
extra-virgin olive oil
- 1/4 teaspoon
kosher salt
- 1 small bunch
fresh chives
- 3 tablespoons
finely grated Parmesan cheese
- 3/4 teaspoon
truffle oil, plus more as needed
Ketchup, for serving
Instructions
Arrange 2 racks to divide the oven into thirds and heat the oven to 450°F.
Fill a large bowl with cold water. Cut 4 russet potatoes lengthwise into 1/2-inch-thick planks. Stack the planks and cut lengthwise again 1/2-inch-thick fries. Place the fries in the cold water and let soak for 5 to 10 minutes. Drain. Place on paper towels and pat with more paper towels until very dry.
Transfer the potatoes to 2 rimmed baking sheets. Drizzle 2 tablespoons olive oil and sprinkle 1/8 teaspoon kosher salt onto each baking sheet of fries. Toss to coat and spread out into an even layer.
Roast the fries for 10 minutes. Rotate the baking sheets between racks and from front to back. Roast until the bottoms of the fries are golden-brown, about 10 minutes more. (If the bottoms are not browned, roast a few minutes more.)
Using a thin metal spatula, flip the fries. Rotate the baking sheets between racks again. Continue to roast until browned and tender, 7 to 10 minutes more. Meanwhile, finely chop 1 small bunch fresh chives until you have 3 tablespoons.
Transfer the fries into a large bowl. Sprinkle with the chives and 3 tablespoons finely grated Parmesan cheese, and drizzle with 1 teaspoon truffle oil. Toss to combine. Taste and season with more kosher salt and more truffle oil to taste as needed. Serve immediately with ketchup for dipping.
Recipe Notes
General tips: These crispy baked fries are best eaten fresh out of the oven.
Filed in:
dinner
Ingredient
Lunch
Potatoes
Side Dish
snacks
