Truffle oil and Parmesan cheese-topped french fries are pure pleasure! I had to make them at home because they were served at one of my favorite brewpubs.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 4 large russet potatoes
- peanut oil for frying
- 4 teaspoons truffle oil
- ¼ cup finely shredded Parmesan cheese
- 4 teaspoons minced fresh parsley
- 1 teaspoon sea salt
Instructions
- 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.
- Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
- 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.
- 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.
- Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.
- Most truffle oil is actually olive oil with truffle essence added. It will still lend a pleasing flavor to this dish and is about a quarter of the cost of infused truffle oil. If you can afford it though splurge a little and go for the real thing.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 397 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 8 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 539 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Very good side or snack. I had a similar dish at It’s About Thyme restaurant in Culpepper VA. I had to try to replicate it and this is very close. Use the best oil, cheese, and fresh parsley. No changes. Times and temps are right on.
While my first batch out tasted good, they were soggy and not crisp like they should have been. I tried it again but this time after soaking the potatoes for 30 minutes I drained off the water and soaked them again. I also cut them a little different the 2nd time so they were thinner and flatter but I’m not sure if that had anything to do with the better results or not. I fell in love with truffle fries on my visit to NYC a few years ago and these were spot on to the ones I had there.