French fries coated in truffle oil and Parmesan cheese is simply heavenly! They were served at one of my favorite brewpubs and I knew I had to recreate them at home.

Bethy

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

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.

Editor's Note:

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

397 calories; protein 9.4g; carbohydrates 64.7g; fat 11.9g; cholesterol 4.4mg; sodium 539.3mg. Full Nutrition
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Reviews (1)

Read More Reviews
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/17/2016
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. Read More
(1)
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