Parmesan Truffle Fries – a delicious recipe with russet potatoes, peanut oil, truffle oil, Parmesan cheese, fresh parsley, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel.
2
Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
3
Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes.
4
Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon.
5
Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.
150
kcal
Calories
7
g
Fat
18
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 large russet potatoes, peanut oil for frying, 4 teaspoons truffle oil, 1/4 cup finely shredded Parmesan cheese, and more.
Yes, Parmesan Truffle Fries falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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