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parmesan truffle fries

I remember the first time I learned about truffle oil. I was a bit confused – is it chocolate oil? Do they squeeze the life out of those little delicacies to create a concentrated chocolatey truffle essence?

Now don’t get me wrong – that kind of truffle oil sounds amazing. Maybe we should look into it. With those kinds of expectations, however, I could have been disappointed with an oil made from a subterranean fungus – if it weren’t so darned tasty. If you’ve never had anything “truffled,” you should start now. And if you have, well, you know what kind of a treat you’re in for.


5 from 1 reviews
parmesan truffle fries
Prep time
Cook time
Total time
  • 8-10 red potatoes
  • 3-4 tbsp. extra virgin olive oil
  • 1 tbsp. salt
  • ½ tsp. pepper
  • 1-2 tbsp. truffle oil (to taste – feel free to add more if you just LOVE truffle oil)
  • 1 tbsp. dried parsley (or ¼ c. chopped fresh parsley)
  • ⅓ c. freshly grated parmesan cheese
  1. Preheat oven to 425 degrees. Line two baking sheets with foil, and spray with cooking spray.
  2. Wash the potatoes well, and leave the skins on. Cut into wedges (or your preferred fry shape & size) and toss in a large bowl with olive oil, salt, and pepper.
  3. Roast fries for about 30 mins, or until golden brown. Turn fries about every 5 minutes.
  4. Once the fries are done, toss them in a bowl with truffle oil, parsley, and parmesan cheese. Serve them with your main dish, or eat them straight from the bowl if you’re like me…


Recipe adapted from A Family Feast


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