Parmesan Truffle Fries with Truffle Aioli combine 3 of the best foods: cheese, truffles, and French fries! The sharp Parmigiano-Reggiano, robust truffle oil, crispy potatoes, and creamy aioli are a mouthwatering combination and the perfect side.
While these fries and aioli are richly flavored, they are surprisingly easy to make. All you need to do is fry the potatoes twice then season them. While the fries are frying, mix the aioli ingredients together.
Jump to:
- About Parmesan Truffle Fries with Truffle Aioli
- Ingredients
- Substitutions
- Variations
- Instructions
- What to Serve with Parmesan Truffle Fries
- Recipe FAQs
- Equipment
- Storage
- Top tips
- Other Dipping Sauces for Fries
- Other Types of Fries
- Related Recipes
- Did You Like This Recipe?
- Parmesan Truffle Fries with Truffle Aioli
About Parmesan Truffle Fries with Truffle Aioli
- Taste - The combination of cheesy truffle fries with the garlicky truffle mayo is uniquely delicious.
- Texture - The fries are crispy on the outside and fluffy on the inside and the mayo is creamy and thick.
- Effort - This fries and mayo recipe requires just a few simple steps.
- Time - It takes a few minutes to cut the potatoes then about 15 minutes to cook them twice and season them. While the fries are cooking them, it takes just a few minutes to whip together the aioli.
Ingredients
- Potatoes - Yukon and russet potatoes have pleasant flavor. When fried, both get crispy on the outside while maintaining a fluffy interior.
- Frying oil - Canola, peanut, and vegetable oil are great for frying potatoes because they all have a high smoke point.
- Parmigiano-reggiano cheese - Parmigiano-reggiano is an aged Italian cheese made of cow's milk. It is full of umami flavor and the perfect topping for fries.
- Black or White Truffle oil - Truffle oil has a robust aroma and slightly garlicky taste. Black truffle oil has a pungent truffle flavor; whereas, white truffle oil has a lighter, creamier taste.
- Mayonnaise - Mayo is the base for the truffle aioli. We prefer kewpie mayo for this recipe because it has a rich umami flavor and creamy consistency.
- Lemon juice and zest - Fresh lemon zest and juice adds a brightness to the mayo.
- Garlic - Fresh garlic adds the quintessential aroma to the mayo.
- Kosher salt or sea salt - Salt accentuates the other ingredients.
- Freshly Ground Black Pepper - Pepper adds a little spice.
See recipe card for quantities.
Substitutions
- Frozen Fries - In order to make parmesan truffle fries with frozen fries, just follow the instructions on the packaging, then add our seasoning.
- Potatoes - Idaho or Russet potatoes are a good replacement for Yukon golds because they have a high starch content and will also maintain their fluffy interior when fried.
- Truffle salt - Use truffle salt instead of truffle oil.
- Parmesan cheese - If you don't have Parmigiano-reggiano, you can use freshly grated parmesan cheese or a blend.
- Oil - Both vegetable oil and peanut oil have high smoke points and can be used instead of canola oil.
Variations
- Extra truffle flavor - Add thinly sliced truffles if you want to make your fries extra truffley.
- Spicy - Add paprika, cajun seasoning, or chili powder to make these fries spicy.
- Onion Powder - Add onion powder for a pungent and sweet flavor.
- Garlic - Minced garlic will add the quintessential pungent aroma to the fries.
- Garlic Powder - Garlic powder will provide a less pungent garlic flavor.
- Vegan - Omit the Parmigiano-reggiano and use vegan mayo to make these fries vegan.
- Parsley - Fresh parsley adds a bright and herby flavor to the fries.
- Cumin - Add cumin for an earthy and slightly spicy addition.
Instructions
Parmesan Truffle Fries
- Chill potatoes - Place the cut potato in a large bowl and fill with cold water. Place the bowl in the refrigerator to chill for at least 30 minutes and as long as overnight. When ready to fry, drain the water completely and place the sliced potatoes on a clean kitchen towel or on paper towels to dry right before frying.
- Heat oil for frying - Add about 3 inches of oil to a large pot or dutch oven and heat the oil to 300˚F. If you don’t have a thermometer, take the end of a wooden spoon and dip it in the oil. If the oil starts to bubble against the spoon, it’s ready for frying.
- First fry - Add a third of the potatoes to the oil and cook for 5 minutes, until the potatoes turn light golden brown. Remove from the oil, carefully shake the excess oil into the pot, and place the fries on a rack. Return the oil to 300ËšF between each batch.
- Second fry - Once all of the fries have cooked once, increase the heat of the oil to 400ËšF. Repeat the process and add a third of the fries to the oil and fry until they become deep golden brown.
- Season fries - Remove the fries from the oil, shake off the excess oil, and place in a mixing bowl. Use a paper towel to blot some of the oil if necessary. Drizzle with truffle oil and season with parmigiano-reggiano, salt, and pepper. Gently toss and serve immediately.
Truffle Aioli
- Whisk ingredients - While the fries cook, add mayonnaise, truffle oil, lemon zest, lemon juice, and garlic to a bowl and whisk until combined.
- Season - Season with salt and black pepper and add more lemon juice to taste.
- Chill then serve - Chill for at least 30 minutes before serving with fries.
Pro tip - We leave the potato skins on for the fries because we like the extra crunch that they add and it makes prep faster. However, you can also peel the potatoes beforehand if you prefer smoother fries.
What to Serve with Parmesan Truffle Fries
These truffle fries and aioli are an easy side that taste delicious with a main course. Check out these dishes that pair deliciously with truffle parm fries:
- Cast Iron Skillet Burger
- Hawaiian Roll Turkey Skillet Sliders
- Cheese Quesadilla with Pan Roasted Vegetables
- BBQ Baked Chicken Thighs (Baked in Oven)
- Wagyu Beef Burger
Recipe FAQs
No, there are no truffle mushrooms in this truffle fries recipe. The truffle flavor comes from the truffle oil and salt. If you want to make this recipe extra truffley, you can add shaved truffle.
While they aren't super healthy for you, they are fine in moderation. In order to make them healthier, reduce the amount of cheese you use or omit the truffle mayo?
First, truffles grow in only a few places and are seasonal. They also mainly grow in the wild which makes finding them very time consuming. Finally, they have a short shelf life.
Chef Jeffrey Strauss from Santa Monica claims to have invented Truffle Fries 15 years ago when he was experimenting with adding truffle oil to various recipes. So far no one else has claimed to have invented them before him.
Black truffle oil has the most pungent truffle flavor; white truffle oil is lighter in flavor. As mentioned above, we just use high quality truffle oil and truffle salt. If you are looking to add shaved truffle to your fries, try truffle carpaccio.
Equipment
This gluten free fry recipe calls for a few kitchen essentials that can be used for countless other recipes. For the fries, you will need a tongs, knife, cutting board, dutch oven, oil thermometer, baking sheet, and mixing bowl. For the mayo, you will also need measuring spoons, a microplane grater, and a spoon or chopsticks to mix.
Storage
Store these homemade French fries and aioli in separate air-tight containers in the refrigerator for up to 5 days. In order to reheat the fries, heat the oven to 300°F and reheat for 5-10 minutes, or until crispy. These ingredients don't stand up well to freezing.
Top tips
- Cut fries evenly - Cut the fries so they have the same width. This will make it so they cook evenly in the oil.
- Use premium truffle oil - Cheap truffle oil is made with synthetic truffle flavoring, not real truffle. As a result, the flavor will not be as rich and you will need to use a lot to add truffle flavor. If you use premium truffle oil, you will only need a little.
- Be sure to fry the potatoes twice - We fry them the first time at a low temperature to soften the potatoes and create a water tight barrier so they stay moist when they are fried again. We fry them a second time to make them crispy.
- Leftover oil - Wait for the oil to cool down then pour it into a sealed bottle or jar. You can either reuse the oil or throw it out.
Other Dipping Sauces for Fries
- Ketchup - Ketchup is a classic fry dipping sauce. The sauce is sweet, vinegary, and slightly tomatoey.
- BBQ sauce - BBQ sauce is a rich sweet and savory sauce. We prefer a smoky BBQ sauce with no artificial flavors or colors.
- Ranch dressing - Ranch dressing has a rich buttermilk and herby flavor.
- Honey mustard - Mustard has a pungent flavor, the honey adds sweetness.
- Chipotle mayo - Chipotle Mayo is a smoky sauce consisting of mayo, chipotle peppers in adobo sauce, garlic powder, and lime.
- Spicy kewpie Mayo - Spicy Kewpie Mayo is a tangy and flavorful Japanese sauce made with creamy Kewpie mayo, spicy sriracha, togarashi, mirin, and sesame oil.
- In-N-Out Sauce - Similar to Thousand Island Dressing, In N Out Sauce is creamy and tangy. Try pouring the sauce over the fries to make them animal style.
Other Types of Fries
The parmesan truffle seasoning featured in this recipe also tastes delicious with other types of fries:
- Sweet potatoes fries - Sweet potato fries are slightly sweeter and healthier than regular French fries.
- Waffle fries - Waffle fries are dense yet still crispy like regular French fries.
- Crinkle fries - Crinkle fries are slightly crunchier and crispier than normal fries.
- Curly fries - Curly fries are usually made with onion and garlic powder seasoning, and as a result are golden orange.
Did You Like This Recipe?
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Parmesan Truffle Fries with Truffle Aioli
Equipment
Ingredients
Parmesan Truffle Fries
- 1 quart frying oil canola, peanut, or vegetable oil
- 2 Yukon gold or Russet potatoes cut into matchsticks or wedges
- 2 teaspoon black truffle oil
- ½ cup parmigiano reggiano
- sea salt or kosher salt
- freshly ground black pepper
Truffle Aioli
- ½ cup mayonnaise
- 1 teaspoon black truffle oil
- 1 teaspoon lemon zest
- ½ teaspoon lemon juice
- 1 clove garlic grated
- sea salt or kosher salt
- freshly ground black pepper
Instructions
Parmesan Truffle Fries
- Chill potatoes - Place the cut potato in a large bowl and fill with cold water. Place the bowl in the refrigerator to chill for at least 30 minutes and as long as overnight. When ready to fry, drain the water completely and place the sliced potatoes on a clean kitchen towel or on paper towels to dry right before frying.2 Yukon gold or Russet potatoes
- Heat oil for frying - Add about 3 inches of oil to a large pot or dutch oven and heat the oil to 300ËšF. If you don’t have a thermometer, take the end of a wooden spoon and dip it in the oil. If the oil starts to bubble against the spoon, it’s ready for frying.Â1 quart frying oil
- First fry - Add a third of the potatoes to the oil and cook for 5 minutes, until the potatoes turn light golden brown. Remove from the oil, carefully shake the excess oil into the pot, and place the fries on a rack. Return the oil back to 300˚F between each batch to ensure the fries cook evenly.2 Yukon gold or Russet potatoes
- Second fry - Once all of the fries have cooked once, increase the heat of the oil to 400˚F. Repeat the process and add a third of the fries to the oil and fry until they become deep golden brown.
- Season fries - Remove the fries from the oil, shake off the excess oil, and place in a mixing bowl. Use a paper towel to blot some of the oil if necessary. Drizzle with truffle oil and season with parmigiano-reggiano, salt, and pepper. Gently toss and serve immediately.Â2 teaspoon black truffle oil, ½ cup parmigiano reggiano, sea salt or kosher salt, freshly ground black pepper
Truffle Aioli
- Whisk ingredients - Add mayonnaise, truffle oil, lemon zest, lemon juice, and garlic to a bowl and whisk until combined.½ cup mayonnaise, 1 teaspoon black truffle oil, 1 teaspoon lemon zest, ½ teaspoon lemon juice, 1 clove garlic
- Season - Season with salt and black pepper and add more lemon juice to taste. Whisk until combined.freshly ground black pepper, sea salt or kosher salt
- Chill then serve - Chill for at least 30 minutes before serving.
Notes
- Cut fries evenly - Cut the fries so they have the same width. This will help them cook evenly in the oil.
- Use premium truffle oil - Cheap truffle oil is made with synthetic flavoring, not real truffle. As a result, you will not get as rich of a flavor and you will ned to use a lot more to add truffle flavor. If you use premium truffle oil, you will only need a little.
- Be sure to fry the potatoes twice - We fry them the first time at a lower temperature to soften the potatoes and create a water tight barrier so they stay moist when they are fried again. We fry them the second time to make them crispy.
- Leftover oil - Wait for the oil to cool then pour it into a sealed bottle or jar. You can either reuse the oil or throw it out.
- Frozen Fries - In order to make parmesan truffle fries with frozen fries, just follow the instructions on the packaging, then toss in the recipe seasoning.
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