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Wow, do potatoes, truffle oil, and cheese make magic! These Parmesan truffle fries are baked in a hot oven until they’re crisp.

Truffle Fries
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Ever ordered truffle fries at a restaurant and wanted to recreate them at home? Well, do we have a recipe for you! This Parmesan truffle fries recipe is every bit as good as restaurant fries. They’re crispy on the outside, tender on the inside, perfectly salted with a subtle hint of earthy truffle. You’ll feel so fancy, you won’t know what to do with yourself! As major truffle fans, we were blown away.

What are truffle fries?

Truffle fries are french fries mixed with truffle flavoring. Typically the flavor comes from with truffle oil, though some restaurants may use shaved real truffle. Black and white truffles are a type of fungi; unlike mushrooms, they grow underground and don’t have a visible stem. They’re considered the “diamond of the kitchen” and are highly prized in many cuisines.

Why do people love truffles so much? Truffles are earthy, intoxicating, and infuse an intriguing flavor to anything they touch. They’re very expensive because they’re difficult to harvest, making them all the more desirable! Hunters actually take specially trained dogs and pigs out to hunt for truffles to find their scent underground. So truffle-infused oil is the most accessible way to enjoy the flavor of truffles.

Parmesan truffle fries

What’s the best truffle oil?

You may have heard some controversy around using truffle oil: chefs have often turned up their noses at it. Why? Until recently, most truffle oils available to the everyday home cook were synthetic (in America, at least). Synthetic oils only mimic flavors found in real truffles, and are often extremely strong.

However, there are finally some great all-natural truffle oil options on the market! This type of truffle oil is made with pieces of actual truffles and is not synthetic. Use all natural truffle oil for these Parmesan truffle fries if at all possible! Here are some great brands (we’re not affiliated):

  • TRUFF: Our favorite is TRUFF Truffle Oil: it has a rich black truffle flavor that is more intense than most all natural oils.
  • Urbani: Another good option is Urbani’s white truffle oil. It’s made in Italy, all natural and with real truffle pieces inside and nothing synthetic. It has a fantastic, subtle truffle aroma.
Parmesan truffle fries

Tips for making truffle fries

Black truffle is one of our favorite flavors in the world. It’s so earthy and intoxicating, and gives us some nostalgia reminding us of our travels to Italy. We were excited to be able to make truffle fries at home. Here are a few tips:

  • Master hand-cutting your fries. Chopping fries requires a bit of technique, and it’s easiest to show rather than tell. Head to How to Cut Potatoes into Fries or watch the video below.
  • Bake with the fries far apart on the baking sheet. Keeping fries them as far apart on the baking sheets allows for the best airflow, which makes for the crispiest fries. Pile the fries on top of each other and they turn soggy and steamed.
  • Find a great all-natural truffle oil. An all natural truffle oil is much higher quality with better flavor than a synthetic oil. If all you can find is synthetic, you can still use it! Just drizzle a little less than stated in the recipe, because the flavor is much stronger.

Vegan variation

Is the cheese in these Parmesan truffle fries required? Actually, no! You can easily make these truffle fries vegan by simply omitting the Parmesan cheese and adding a bit more salt to taste. You can also add vegan Parmesan cheese; there are lots of great options on the market these days.

However, the Parmesan is highly recommended! If you do eat cheese, we suggest using it. We’ve tried these both ways, and the cheese adds a certain magic that turns the flavor from incredible to insane. And that’s it: everything about truffle fries! Let us know in the comments below if you try them out!

Truffle fries

This truffle fries recipe is…

Vegetarian and gluten-free. For plant-based, dairy-free and vegan, omit the Parmesan cheese.

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Parmesan Truffle Fries

Parmesan Truffle Fries

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4 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


Wow, do potatoes, truffle oil, and cheese make magic! These Parmesan truffle fries are baked in a hot oven until they’re crisp.


  • 2 pounds russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 tablespoons all-natural truffle oil or to taste with a synthetic truffle oil (Important! See Note)*
  • Parmesan or Pecorino, freshly grated (omit for vegan)
  • Chunky sea salt, for garnish
  • Chopped chives, for garnish


  1. Preheat the oven to 450°F.
  2. Cut the potatoes into fries (watch this video!): Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a ¼-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions.
  3. Place the fries in a large bowl with the olive oil and kosher salt. Mix thoroughly to combine.
  4. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
  5. Bake the fries for 15 minutes. Take them out of the oven and flip them. Reduce the heat to 400°F.
  6. Reverse the trays in the oven and bake another 10 minutes until the fries are crisp and golden brown, watching carefully as the cooking time can depend on the fry thickness and oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
  7. Remove the baking sheets from the oven. Drizzle with the truffle oil (note that if your bottle does not say “all natural,” drizzle to taste — it’s much stronger than all natural, so don’t use the quantity listed.) Add chunky sea salt, crushing it with your fingers as you sprinkle. Sprinkle with the Parmesan cheese and chives. Serve immediately (fries become softer as they sit). If making in advance, omit Step 7, then reheat the fries in a 400°F oven and perform Step 7.


*If you use an all natural truffle oil like Urbani natural truffle oil, the flavor is more subtle, so you’ll need more than if you use a synthetic oil. If you buy a truffle oil that is not marked with “natural flavor” anywhere on the package, it will be stronger. Drizzle it on to taste. 

  • Category: Side Dish
  • Method: Baked
  • Cuisine: French

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Anonymous says:

    Parmesan isn’t vegetarian either :(

  2. Meghan says:

    I was thinking at step 7 I may put these in the air fryer for some extra crisp before the truffle oil and parm…thoughts?

    1. Alex Overhiser says:

      I haven’t tried it, but I think it’d work great!

  3. Joshua says:

    Isn’t 450° too hot for parchment paper? Mine says 428° max. I don’t want to start a fire.

    1. Alex Overhiser says:

      We never have an issue with it. Some brands do have a higher recommended temperature. You should be fine with this recipe since the heat is reduced after 15 minutes.

  4. Anonymous says:

    I ordered the truffle oil – these were FANTASTIC!!!

    1. Alex Overhiser says:

      So glad you enjoyed!!

  5. marcus t. says:

    Whats the dipping sauce and recipe if available that is in the picture?