Parmesan Truffle Fries Recipe

Russet potatoes: These are the best choice for fries due to their high starch content, which helps them become crispy.

Olive oil: Used to coat the fries, helping them to crisp up in the oven.

Parmesan cheese: Adds a savory, umami flavor to the fries.

Truffle oil: Infuses the fries with a rich, earthy aroma and taste.

Parsley: Optional, but adds a fresh, herbaceous note and a pop of color.

For perfectly crispy fries, make sure to soak the potato slices in cold water for at least 30 minutes before tossing them with olive oil. This helps to remove excess starch, which can prevent the fries from becoming soggy. After soaking, pat them dry thoroughly with a clean kitchen towel to ensure they crisp up nicely in the oven.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and a slightly sweeter taste, which can add a unique twist to the fries.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor, making it a great alternative for roasting potatoes.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino romano is a hard, salty cheese similar to parmesan but made from sheep's milk, providing a slightly sharper taste.

• truffle oil - Substitute with garlic-infused olive oil: Garlic-infused olive oil can mimic the rich, aromatic flavor of truffle oil, adding depth to the fries.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh, slightly citrusy flavor that can complement the other ingredients well.

• Allow the fries to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled fries in an airtight container or a resealable plastic bag. If using a bag, squeeze out as much air as possible before sealing.
• Store the fries in the refrigerator for up to 3 days. Reheat them in the oven at 375°F (190°C) for about 10 minutes to regain their crispiness.
• For freezing, arrange the cooled fries in a single layer on a baking sheet. Freeze for about 1-2 hours until they are solid. This prevents them from sticking together.
• Transfer the frozen fries to a resealable freezer bag or an airtight container. Label with the date and store in the freezer for up to 2 months.
• To reheat frozen fries, preheat the oven to 400°F (200°C). Spread the fries on a baking sheet and bake for 15-20 minutes, or until they are hot and crispy.
• Avoid microwaving the fries as it can make them soggy. The oven or an air fryer is the best option for reheating to maintain their texture.
• If you have leftover parmesan cheese and truffle oil, store them separately in airtight containers in the refrigerator. Add them to the reheated fries just before serving to refresh their flavor.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the leftover fries on a baking sheet in a single layer.
  3. Lightly drizzle with a bit more olive oil to help them crisp up.
  4. Bake for 10-15 minutes, turning halfway through, until they are hot and crispy again.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the fries in the air fryer basket in a single layer.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the fries and cook, stirring occasionally, until they are heated through and crispy, about 5-7 minutes.

• Microwave Method (least recommended for crispiness):

  1. Place the fries on a microwave-safe plate.
  2. Cover with a damp paper towel to retain some moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through. Note: This method may result in less crispy fries.

• Oven: Used to bake the fries at a high temperature to achieve a golden and crispy texture.

• Knife: Essential for cutting the russet potatoes into thin fries.

• Cutting board: Provides a stable surface for slicing the potatoes.

• Mixing bowl: Used to toss the fries with olive oil, salt, and pepper before baking.

• Baking sheet: A flat surface to spread the fries in a single layer for even baking.

• Parchment paper: Optional, but helps prevent the fries from sticking to the baking sheet.

• Spatula: Useful for turning the fries halfway through the baking process.

• Measuring spoons: Ensures accurate measurement of olive oil, truffle oil, and other ingredients.

• Grater: Used to grate the parmesan cheese finely.

• Serving bowl: For tossing the baked fries with parmesan cheese and truffle oil.

• Chopping knife: Used to chop the fresh parsley for garnish.

Pre-cut potatoes: Cut the potatoes in advance and store them in water in the fridge to save time on prep.

Use a mandoline: A mandoline slicer can quickly and uniformly cut the fries, ensuring even cooking.

Preheat the oven: Always preheat the oven while prepping to save waiting time.

Line the baking sheet: Use parchment paper or a silicone mat to reduce cleanup time.

Grate cheese ahead: Grate the parmesan cheese beforehand and store it in an airtight container.