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Garlic Truffle Fries recipes on a baking sheet with parchment paper.
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Homemade Truffle Fries

If you’re looking for a crowd-pleasing, restaurant-worthy appetizer or side dish, this Homemade Parmesan Truffle Fries recipe is just what you need! My go-to side dish option for pretty much any meal, these fries are garlicky, savory, deliciously cheesy, and have that signature truffle oil flavor. Plus, they’re made with just 6 ingredients and are baked instead of fried! Served warm with homemade garlic aioli, they’re easy to make and always turn out perfectly crispy on the outside with soft, fluffy centers. They're SO good!
Course Appetizer, Side Dish
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 Servings
Calories 400kcal
Author Christine McMichael

Equipment

Ingredients

Truffle Fries

  • 3 pounds russet or Idaho potatoes about 7-8 medium potatoes
  • 3 Tablespoons avocado oil
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 10 garlic cloves finely minced
  • 1 1/2 Tablespoons truffle oil

Garlic Aioli

For Serving

  • grated parmesan optional, to taste
  • 2 Tablespoons thinly sliced chives

Instructions

  • Preheat the oven to 425 degrees F and line two rimmed baking sheets with parchment paper. Set aside for later.
  • Cut potatoes into 1/2” thick sticks. Place potato sticks into a bowl of ice water as you slice them and let sit for 10 minutes.
  • Strain the water from the potato sticks and pat dry with paper towels or a clean kitchen towel.
  • Divide the potato sticks among the two parchment-lined pans. Toss each pan of potatoes with 1 1/2 Tablespoons avocado oil, 1/2 teaspoon sea salt, and 1/8 teaspoon pepper.
  • Spread into an even layer and bake both pans for 30 minutes.
  • Add the minced garlic onto the pans of partially cooked fries. Mix together until combined & spread the potato sticks evenly on the pan. Bake for an additional 10 minutes.
  • Transfer all fries to one pan and toss together. Drizzle truffle oil over the fries and toss together.
  • Mix together the Garlic Aioli ingredients in a bowl until well combined.
  • Serve the fries with grated parmesan, sprinkle of chives and a side of dipping sauce.

Notes

Tips:
  • To cut potatoes into 1/2” sticks, you can cut each potato into 4 to 5 planks. Then, cut each plank into 4-5 sticks. Repeat with all potatoes.
  • I found that dividing the fries onto two pans is best for optimal crispiness so they taste closer to real fries than an oven-baked potato stick.
  • When ready to serve, if you are transferring the fries to a different platter, be sure to scrape off any leftover garlic bits from the parchment paper so they don’t go to waste!

Nutrition

Serving: 1.5Cups | Calories: 400kcal | Carbohydrates: 43g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 606mg | Potassium: 983mg | Fiber: 5g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 47mg | Calcium: 40mg | Iron: 2mg