Truffle Fries is a restaurant staple side dish that’s so easy to make at home! You can use your air fryer or fry it in oil to make these crispy, flavorful fries. It’s amazing how just a simple side of fries can be completely transformed with two ingredients: parmesan cheese and truffle oil. Oh – and you can’t forget to make the parmesan aioli, of course!
Truffle Fries
Truffle Fries are my weakness! It’s the height of bar food. These days, I don’t think you can go to any restaurant without seeing Truffle Fries listed as a on the menu, and there’s usually an upcharge for them… That I gladly pay, or…make them at home!!
When you make your own Truffle Fries at home, you can also make sure they’re exactly as you like. The best part is, you don’t need to be a skilled chef to enjoy what is now considered to be a staple side dish. Homemade fries are easy enough to make, and you can either traditionally fry them or air fry them.
Either way, if you follow my very simple steps, they’ll be crispy and downright delicious. After that, you just have to toss the fries in some truffle oil and parmesan cheese, and voila! Your homemade Truffle Fries is ready for dipping.
Speaking of dipping, you simply must make some parmesan aioli on the side. Every time you order Truffle Fries at a restaurant, they’re accompanied with some sort of aioli, and there’s a reason for that! Aioli compliments the truffle flavor without overpowering it, which is that last thing you want to do.
Truffle is such a specific flavor that it’s meant to be enhanced by the creamy parmesan aioli and not served with a stronger condiment. With that being said, the aioli here still has its own delicious flavor, created by ingredients like lemon juice and freshly grated parmesan.
How to Make Truffle Fries
Ingredients You’ll Need:
For the fries –
- Potatoes – Idaho potatoes are the best for making fries.
- Parmesan Cheese – It’s crucial that you only use freshly grated parmesan cheese. It lends the best flavor, appearance, and consistency.
- Truffle Oil – You can add more or less depending on how truffle-y you want your fries.
- Salt
- Parsley – (optional) for a garnish
For the Parmesan Aioli –
- Mayonnaise – Use a full fat mayo.
- Parmesan Cheese – Again, only freshly grated parmesan cheese will work here.
- Lemon Juice – For the best flavor, only use freshly squeezed lemon juice.
- Worcestershire Sauce – Be careful not to add too much of this bold ingredient. The rich umami flavor should compliment the other ingredients, not overpower them.
- Dijon Mustard – This can NOT be substituted with plain yellow mustard.
- Salt and Pepper – Just a pinch of each!
Cooking Directions
Make the aioli.
Simply combine all of the ingredients in a blender or food processor. Pulse until smooth, then set aside.
Prepare the fries.
Wash the potatoes well and slice them into thin straws.
Rinse the sliced potatoes in a bowl with COLD water. After a few rinses, fill the bowl with cold water to completely submerge them.
Allow the potato slices to soak for approximately 30 minutes. Drain the water, then rinse and drain one last time.
Pat the potatoes dry.
How to cook fries in the air fryer:
In any restaurant, you will always get fries that are fried in oil. However, our favorite method is cooking fries in the air fryer. You may be missing some of the crispiness, but the fries aren’t soaked in oil, so they’re much healthier while still being pretty crispy. Plus, it’s SO much easier, faster, and less messy to make fries in your air fryer!
First, toss the potatoes in a little olive oil and a sprinkle of salt.
Spread the fries in one or two layers. It’s important before cooking to check your air fryer’s recommendation! While I cook my fries at 400°F for 20 minutes, your air fryer may recommend a different temperature. Be sure that you toss the fries every 5 minutes or so.
Make them truffle fries:
As soon as the fries are cooked, place them in a large mixing bowl.
Drizzle the fries with truffle oil and sprinkle them with parmesan cheese. Toss quickly, serve with your aioli, and enjoy!
How to make the fries using the double frying method:
Preheat the oil to 350°F and prepare a wire rack lined with paper towels.
Fry the potatoes in batches for 4-5 minutes. Take them out and place them on the paper towels.
Increase the heat of the oil to 400°F, then fry the potatoes again until golden brown.
Let them drain again on the paper towel and give them a sprinkle of salt.
Make them truffle fries:
As soon as the fries are cooked, place them in a large mixing bowl.
Drizzle the fries with truffle oil and sprinkle them with parmesan cheese. Toss quickly, serve with your aioli, and enjoy!
Frequently Asked Questions
Why did my fries get soggy?
Even though fries comes out nice and crispy straight from the fryer, they do tend to get soggy as they cool. The starches in the potato absorb the moisture and puff up when introduced to sudden high heat while frying, which makes them get nice and crispy.
But, once the potato cools, the same starches start to release the moisture back into the potato. This is also the reason for rinsing and soaking cut potatoes in COLD water before cooking, to rinse out as much starches as it allows.
It is also important to dry the fries after soaking to get rid of all the moisture on the outside. When it comes to frying, the double frying method is really the best way to ensure crispy fries.
What are good dishes to serve with truffle fries?
Serve it with all your burgers like cheeseburgers, chicken burgers, and turkey burgers!
Serve it with fun seafood sandwiches like shrimp roll and lobster roll.
It also makes a great side for Meatballs Subs, Buffalo Chicken Wrap, and many other subs and wraps.
Truffle Fries with Parmesan Aioli
Truffle Fries
Ingredients
- 3-4 Idaho potatoes
- 3 tbsp fresh grated Parmesan cheese
- 2 tsp truffle oil little more or little less per taste
- coarse salt or sea salt
- parsley optional garnish
Parmesan Aioli:
- 1/2 cup mayonnaise
- 1/4 cup fresh grated parmesan cheese
- 1 tsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- pinch salt
- pinch black pepper
Instructions
- You can make the fries in the fryer or an air-fryer. (It is best to prepare homemade fries but if you're in a rush, you can use frozen fries and cook it per package instructions.)
Parmesan Aioli:
- Combine all of the ingredients in a small blender and pulse for a few seconds to combine. Set aside.
Prepare the fries:
- Wash potatoes well and cut them into thin straws. Don't make them too thin or too thick or they won't cook right.
- Place potatoes into a mixing bowl, rinse them a couple of times with COLD running water, and then, fill the bowl with cold water to cover them completely.
- Let them soak about 30 minutes. Drain off all the water and fill the bowl again. Swish to rinse and drain off the water.
- Spread potatoes on the towel and pat them dry.
Air-Fryer Method:
- Toss potatoes with a little olive oil and a sprinkle of salt.
- Spread the fries in one or two layers (one layer will require extra batches but will be extra crispy). Check your air fryer's recommendation first but I air-fry the fries at 400° for about 20 minutes, and make sure to toss them every 5 minutes.
Frying the French Fries (Double Frying):
- Preheat the oil to 350° and prepare a wire rack lined with paper towels. Fry the potatoes in batches for 4-5 minutes, take them out, and place onto the paper towel.
- Increase the heat of oil to 400° and fry them again until golden brown. Take them out of oil and onto a fresh paper towel. Sprinkle with salt.
- If you need to keep fries warm, place them into the oven heated to 200°.
To Make Truffle Fries:
- As soon as the fries is finished cooking, add them into a large mixing bowl.
- Drizzle fries with truffle oil and sprinkle with parmesan cheese. Toss quickly and serve with the parmesan aioli!
Nutrition
Rebekah says
This is more addicting than crack!
Pius says
I love your recipes, mama
Great teacher!!
ColleenB. ~ Tx. says
The fries look Fantastic along with the Parmesan Aioli. I feel homemade fries are so much better then store bought frozen fries
Thank U
LyubaB says
Thank you, Colleen! They really do taste better, don’t they?!