Truffled French Fries Recipe
French fries are one of the most popular side dishes out there, and almost every menu for an American restaurant includes them as a side option. But when it comes to french fries, there are regular fries, and then there are truffle french fries, which you make with truffle oil instead of regular oil. We're not lying when we say that the taste of truffle fries is out-of-this-world good, and if you've had them before, then you know what we're talking about. The great part about these fries is that you don't need to go to a restaurant to order them — making them at home is just as easy!
Recipe developer Susan Olayinka came up with this delicious recipe for truffle french fries that will knock your socks off. "There are a few things that I really love about this recipe. First, it is super simple and only requires a few ingredients," she raves. "Secondly, the truffle oil gives the fries a really unique and delicious flavor. And lastly, they are nice and crispy thanks to the starch-removing soak in cold water!" And, like we mentioned, the taste is fantastic. "These fries taste earthy, savory, and slightly sweet, thanks to the truffle oil," she continues, adding that "they are a delicious and unique twist on traditional french fries."
Gather the ingredients for these truffled french fries
This recipe requires just a handful of ingredients. When you head to the grocery store, pick up Russet potatoes, peanut oil, truffle oil, and kosher salt. The recipe also calls for one optional ingredient — fresh chopped parsley. "Truffle oil is available at many specialty food stores and online retailers," Olayinka notes.
Once you have those items, you can make these delicious truffled french fries.
Peel and slice the potatoes
Take out your potatoes, a cutting board, and a sharp knife. Peel and then slice the potatoes into "fry shapes," AKA long, skinny pieces, as best as possible. Once you get the hang of it, it's pretty easy!
Soak the potatoes in water
Once you finish slicing the potatoes, soak them in a bath of cold water for at least 30 minutes. The cold bath helps remove the starch from the potatoes, allowing them get extra crispy when you fry them — something that all french fry lovers know is key.
Heat the oil
You will need a deep fryer or a large saucepan for this step. Toss in the peanut oil and turn on the heat to allow the oil get nice and hot. The temperature should reach 350 F, which indicates that it's good to go.
Looking for a healthier option? "There are a few ways that you could make this recipe healthier. First, you could bake the potatoes instead of frying them," Olayinka suggests as an alternative. "This would reduce the amount of oil used and make them slightly healthier."
Drain and fry the potatoes
Drain the potatoes from the water and use a paper towel to dry them and remove any excess water. Then, toss them into the hot peanut oil and fry for about 3-4 minutes, until they turn a nice golden brown color.
Remove fries and add truffle oil
After you remove the fries from the oil, place them on a paper towel to drain the excess oil. Then, sprinkle with a little bit of salt and the truffle oil. "You could also add some other seasonings to the fries before cooking, such as rosemary, thyme, or even paprika," Olayinka shares. The truffle oil is the secret ingredient. "Truffle oil is a type of oil that is infused with the flavor of truffles. It is made by infusing olive oil or another type of oil with the flavor of truffles," Olayinka explains. "Truffle oil has a strong, earthy, and slightly sweet flavor. It is often used to flavor dishes such as pasta, potatoes, eggs, and even popcorn."
At this time, you can also add the chopped parsley if you wish.
Serve and enjoy
These are best when enjoyed immediately and they are wonderful compliments to the main course. "This dish would be great as a side to a simple grilled steak or chicken. It would also be delicious served with a dipping sauce such as ketchup, BBQ sauce, or even aioli," Olayinka shares. "if you want to make things extra indulgent, you could top the fries with some shredded cheese or crumbled bacon before serving," she adds.
Have any left? "These fries are best enjoyed fresh and hot out of the fryer," Olayinka shares. "However, they will keep in an airtight container in the fridge for up to 3 days. Reheat in a 350 F oven before serving."
- 1 ½ pounds russet potatoes
- 2 cups peanut oil, for frying
- 2 tablespoons truffle oil
- 1 ½ teaspoons kosher salt
- Fresh chopped parsley, for garnish
- Peel and slice the potatoes into long, thin strips, or "fry" shapes.
- Soak the potato slices in cold water for at least 30 minutes. This will help to remove some of the starch from the potatoes so they will be extra crispy when fried.
- Heat the peanut oil in a deep fryer or large saucepan to 350 F.
- Drain the potatoes and pat them dry with a paper towel. Add the potatoes to the hot oil and fry for 3-4 minutes, or until golden brown.
- Remove the fries from the oil and drain on a paper towel-lined plate.
- Pour on the truffle oil and sprinkle with salt. Serve immediately.
| Calories per Serving | 848 |
| Total Fat | 65.8 g |
| Saturated Fat | 9.8 g |
| Trans Fat | 0.1 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 61.5 g |
| Dietary Fiber | 4.4 g |
| Total Sugars | 2.1 g |
| Sodium | 943.6 mg |
| Protein | 7.3 g |
