Extra Crispy Truffle Parmesan French Fries
These Extra Crispy Truffle Parmesan French Fries are loaded with savory parmesan cheese, aromatic truffle oil, and perfectly golden crispy fries for the ultimate gourmet side dish. Whether you need an easy appetizer, restaurant-style snack, or delicious homemade french fry recipe, this truffle parmesan fries recipe delivers bold flavor in every bite.
Why are my homemade French fries not crispy?
French fries usually turn out soft if they have too much moisture or the oil temperature is too low. Soaking the potatoes in cold water and drying them completely before frying or baking helps create extra crispy fries.
What are the best potatoes for French fries?
Russet potatoes are the best choice because they have a high starch content and low moisture, which creates crispy fries with fluffy centers.
Should I soak potatoes before frying?
Yes, soaking sliced potatoes for at least 30 minutes removes excess starch and helps the fries become crispier and more golden.
How do restaurants make fries so crispy?
Many restaurants use the double-fry method: frying the potatoes once at a lower temperature to cook them through, then frying again at a higher temperature for a crispy exterior.
Can I bake French fries instead of frying them?
Absolutely. Toss the fries with oil and bake at a high temperature, flipping halfway through, for crispy oven-baked French fries.
What oil is best for homemade fries?
Neutral oils with a high smoke point like vegetable oil and avocado oil work best for crispy homemade French fries. I always use a lower grade olive oil for frying as it adds incredible flavor and you never really want it to reach its natural smoking point anyways!
How do I keep fries crispy longer?
Serve fries immediately after cooking and avoid covering them, since trapped steam can make them soggy.
Cook with me!
Extra Crispy Truffle Parmesan French Fries
Ingredients
For the French Fries:
- 2 1/2 pounds russet potatoes preferably medium sized
- 1 tablespoon baking soda
- 1 tablespoon fine sea salt
- 1/2 cup cornstarch
- Frying oil
For the Truffle Parmesan Topping:
- 1/2 cup mayonnaise
- 2 tablespoons truffle oil
- 1 teaspoon ground black pepper
- Salt to taste
- Freshly grated parmesan for garnishing
- Chopped chives for garnishing
Instructions
To Make the French Fries:
- Peel and slice the russet potatoes into 1/4″ to 3/8″ thick sticks. Place in a bowl filled with COLD water to soak for 30 minutes.
- Bring a large pot of water to a boil. Stir in the baking soda and salt prior to boiling to prevent any bubbling over.
- Drain the water from the potato bowl then rinse with water until it runs clear. Transfer the potatoes into the boiling water to cook for 3-5 minutes, until the exterior has some texture but they still hold their shape and don’t snap. Transfer with a slotted spoon to a large baking pan (try not to take any water with you.)
- Toss the potatoes in the cornstarch to coat. Arrange in a single layer (as much as possible), then place in the freezer for 20-30 minutes.
- Add 3″ to 4″ of frying oil to a large saucepan or heavy bottom skillet over medium high heat. Bring the oil to 350F. Place a wire rack over a rimmed baking pan nearby.
- Work in small batches to not overcrowd the pan, fry until just golden, about 2-3 minutes. Transfer with a slotted spoon to the wire rack.
- Gently shuffle the fries off the wire rack onto the baking pan, then place in the freezer for 20 to 30 minutes.
- Place the wire rack back over the original baking pan (this helps catch any excess oil drippings). Increased frying oil heat to 375F to 400F.
- Working in small batches once more, add the French fries to fry 1-2 more minutes, until golden brown and crispy. Transfer with a slotted spoon to the wire rack. Sprinkle with a little fine sea salt right after frying each batch.
To Make the Truffle Aioli & Serve:
- Combine the mayonnaise, truffle oil, and ground black pepper. Mix well. Season with salt to taste. Serve either on the side for dipping or drizzle on top of the fries.
- Garnish the French fries with a generous layer of freshly grated parmesan and finely chopped chives. Enjoy immediately for best texture.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Yummmm! These are aaaaamazing
My family loved this!
Love this recipe turned out so delicious! My husband was obsessed with the fries and the fry sauce.
These were incredible! I used rendered beef suet to cook and they were perfectly crispy. Might’ve made 7lbs because of the tediousness of making fries. 🤣