Truffle Fries
These are the perfect homemade truffle fries! They’re super crispy, they’ve got that fantastic earthy truffle flavour, and lots of vegan Parmesan sprinkled on top. Divine!
Truffle fries are the fancied up version of fries and ketchup. They’re dressed to the nines and ready to impress! Restaurant versions are showered with Parmesan and I wanted to replicate that same flavour at home—but with Vegan Parmesan. This recipe is every bit as delicious as the kind you find on restaurant menus and perfect for parties, but I love them so much I’ve been making them for Gav and me to enjoy as a movie night snack!
Why These Truffle Fries Are the Best Fries
Truffle fries elevate the traditional fry into a gourmet experience! Here’s why my recipe is going to be your go-to.
- Decadent flavour. The rich, earthy taste of truffles combined with the salty fries and umami Parmesan is a match made in heaven—and I love that we’re able to nail that flavour without the dairy!
- The perfect crispy texture. To really mimic the restaurant versions of this dish, I deep fried the potatoes. I do share a non-fried variation too, but if you want ultra-maximum-super crispiness, deep frying is the way to go.
- Easy to make at home (really!). Once you get the hang of deep frying, you’ll find that it’s a really easy, quick cooking method. For recipes like truffle fries and Crispy Homemade Falafel, frying gets them cooked fast!
Notes on Ingredients
Choosing the right ingredients is key to making the perfect batch of truffle fries. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – I like to use russets because they get crispier than other potato varieties.
- Vegetable oil – You’ll need a high smoke point oil for frying the potatoes. Canola or peanut oil also work.
- Truffle oil – Use a good one made with real truffles, not artificial truffle flavouring.
- Vegan Parmesan cheese – You can use homemade vegan Parmesan or store-bought; nutritional yeast is another option.
- Fresh parsley – Finely chopped for a pop of colour and freshness.
- Sea salt and black pepper
For Serving (Optional):
- Truffle aioli – You can make this by combining Vegan Mayo with truffle oil and lemon juice.
- Extra Parmesan
- More chopped parsley
How to Make Truffle Fries
Here’s a visual guide to the process of making these truffle fries.
- Prep the potatoes. Wash, peel, and cut the potatoes into ¼-inch thick fries. Soak them in cold water for 30 minutes to 2 hours, then drain and pat dry.
- Deep fry the potatoes. Heat the oil in a deep pot until it reaches 350°F. Fry the potatoes in batches for 8-10 minutes, or until they’re golden brown. Remove with a slotted spoon and drain on paper towels.
- Season. Place the fries in a bowl and drizzle with truffle oil. Sprinkle with vegan Parmesan, parsley, salt, and pepper, then toss to coat.
- Serve. Plate the truffle fries and serve with your favourite dipping sauce and garnish with extra Parmesan and parsley, if desired.
Tips for Success
- Cut the fries to the same size. This will ensure even cooking and avoid some fries being under or overdone.
- Do not overcrowd the pot. It’s better to cook the fries in batches than to overcrowd them, which will lower the oil temperature and result in soggy fries.
- Dry the potatoes well before frying. Using a paper towel or kitchen towel, pat the cut potatoes dry to remove excess moisture. This will help them crisp up and avoid oil spatters when frying.
- Serve immediately. French fries are best when served hot and crispy right out of the oven or fryer!
Variations
We want the truffle flavour to be the star of the show, so I don’t recommend making big variations to the ingredients. But here are some switches you can make:
- Bake the fries. I share instructions for baking the fries in the recipe card below.
- Use the air fryer. The air fryer also works for this recipe! Start with my Air Fryer Potato Wedges or Air Fryer Shoestring Fries as your base, then add the truffle fry ingredients.
- Start with frozen fries. Cook them as directed on the package for a shortcut to truffle deliciousness.
- Serve with garlic aioli. Add freshly minced or mashed roasted garlic to vegan mayo and serve this with the truffle fries for dipping instead of truffle aioli.
Serving Suggestions
You can serve truffle fries as an appetizer, on their own as a snack, or as a side for things like Quinoa Burgers and Chopped Cheese Sandwiches.
How to Store and Reheat Leftovers
- Refrigerator: While this is definitely a recipe best enjoyed immediately, you can store leftovers in an airtight container in the refrigerator for 2-3 days. I do not recommend freezing this recipe, as the texture and flavour will be compromised.
- Reheating: To reheat fries, it’s best to use an oven, air fryer, or toaster oven rather than a microwave to maintain their crispiness. Preheat your oven to 400°F and spread the fries in a single layer on a baking sheet. Heat for 5-10 minutes, or until warm and crispy.
More French Fry Recipes
Enjoy friends! If you make this truffle fries recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Truffle Fries
Ingredients
- 2 large russet potatoes, or Yukon Gold for a creamier texture – about 500 g
- 2 cups vegetable oil, for frying or see baking method below – 480 ml
- 2 tablespoons white or black truffle oil, 30 ml
- ¼ cup grated vegan Parmesan cheese, 25 g
- 1 tablespoon finely chopped fresh parsley, 4 g
- ½ teaspoon sea salt, or to taste – 2.5 g
- ½ teaspoon black pepper, 1 g
For Serving (Optional):
- Truffle aioli, mix vegan mayo with truffle oil and lemon juice to taste
- Extra Parmesan
- More chopped parsley
Instructions
- Wash and peel the potatoes.
- Cut into thin fries, about ¼-inch thick. Try to keep them uniform for even cooking.
- Place the cut fries in a bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch.
- Drain and pat the fries completely dry with a clean kitchen towel.
Cooking Option 1: Deep Frying
- In a deep pot or Dutch oven, heat the oil to 350°F (175°C) using a thermometer for accuracy.
- Fry the potatoes in batches for 8-10 minutes until browned.
- Remove with a slotted spoon and drain on a paper towel-lined tray.
Cooking Option 2: Baking
- Preheat to 425°F (218°C). Line a baking sheet with parchment paper.
- For crispier baked fries, you can soak the cut potatoes in water for 30 minutes and dry them thoroughly.
- Toss the dried potatoes with 2 tablespoons of olive oil, salt, and pepper.
- Spread them in a single layer on the baking sheet, avoiding overcrowding.
- Bake for 20-25 minutes, flipping halfway, until crispy and golden.
Season and Finish
- Place the hot fries in a large bowl.
- Drizzle with truffle oil (start with 1 tablespoon and add more if needed).
- Sprinkle with Parmesan, parsley, salt, and pepper. Toss to coat evenly.
- Serve immediately with your favorite dipping sauce, like truffle aioli or garlic aioli. Garnish with extra Parmesan and parsley if desired.
Notes
- Refrigerator: While this is definitely a recipe best enjoyed immediately, you can store leftovers in an airtight container in the refrigerator for 2-3 days. I do not recommend freezing this recipe, as the texture and flavour will be compromised.
- Reheating: To reheat fries, it’s best to use an oven, air fryer, or toaster oven rather than a microwave to maintain their crispiness. Preheat your oven to 400°F and spread the fries in a single layer on a baking sheet. Heat for 5-10 minutes.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
