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Parmesan Truffle Fries


"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."
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1 h servings 397 cals
Original recipe yields 4 servings

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  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.


  • 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

Per Serving: 397 calories; 11.9 g fat; 64.7 g carbohydrates; 9.4 g protein; 4 mg cholesterol; 539 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 ...