Quick and Easy Parmesan Truffle Fries

One of my favorite ways to have fries is covered with truffle oil and parmesan cheese. After all, how can you go wrong with that combo? However, I don’t always want to spend hours and use cups of oil making them. That’s where frozen french fries come in. With pre-made fries all you need is a couple of baking trays, a few minutes in the oven, and a quick aioli and you’ll be enjoying yummy parmesan truffle fries anytime you’re in the mood.

Hello, all!

The inspiration for this recipe comes from a restaurant in Florida, A Table Apart, which my husband and I have been visiting for several years now. The first time we went there, we decided to give the truffle fries a try, and now it’s a tradition to go there, have a really nice glass of chardonnay and get a order of truffle fries.

This past year we brought our daughter along and we all enjoyed the truffle fries (though she didn’t get any wine 🙂 ), followed by a short drive to the beach to enjoy the sunset too. It was a lovely day, and I can’t bring the beach or sunset back home, but I can make truffle fries!

There are a few things I particularly love about their truffle fries – the layering of the parmesan and parsley over the fries, the intense flavor of the truffle oil, and the malt vinegar aioli. I’ve have had other sauces with truffle fries, but none that I’ve enjoyed as much as this aioli.

I do highly recommend making the aioli along with the fries! The sour, nutty, toasty flavor of the vinegar cuts right through the richness of the fries without overwhelming them.

I am generally all about making food from scratch when I can, but like pasta and tortillas and breads from the bakery, frozen french fries do have a place in our house. Making your own fries is fun and something everyone who loves fries should try. But I certainly don’t have the time to make fries every time the family agitates to have some for dinner!

Especially now that I’ve perfected my parmesan truffle fries recipe. 🙂

My daughter saw the pictures as I was putting together this post and immediately started begging me to make them again soon. Be careful if you decide to make these. You may end up making an insatiable fry monster too!

If you try my recipe for Parmesan Truffle Fries, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Happy Eating, Annemarie

Print Recipe

5 from 5 votes

Quick and Easy Parmesan Truffle Fries

Use frozen, bagged fries to have tasty truffle fries, covered in truffle oil, parmesan, and parsley on the table in less than 15 minutes.

Prep Time2 mins

Cook Time12 mins

Total Time14 mins

Course: Side Dish

Cuisine: French

Keyword: easy truffle fries, truffle fries

Servings: 6 servings

Calories: 375kcal

Author: justalittlebitofbacon

Ingredients

• 1 26 oz bag frozen shoestring french fries, or 'fast food fries'
• 3 tbsp white truffle oil
• 2 oz parmesan cheese, shredded
• 1/4 cup chopped fresh parsley

Malt Vinegar Aioli

• 1 egg yolk
• 1 tsp kosher salt
• 2 tsp malt vinegar
• 1/2 cup vegetable oil
• 1/4 tsp paprika

Instructions

• Preheat oven to 450F. Set up racks in the upper middle and lower middle positions.
• Take out two baking sheets and spread out half a bag of fries onto each sheet. Bake the fries for 6 minutes. Then switch the trays from upper to lower and lower to upper, and turn each of them 90 degrees (flip back and front.) Bake an additional 6 minutes. If the fries aren't quite crisp enough, bake them for 1-2 minutes more.
• While the fries are cooking, organize the truffle oil, parmesan, and parsley. Then, make the aioli.
• For the aioli: Whisk together the egg yolk, salt, and 1 tsp of malt vinegar. The yolk will get light colored and then darken a bit. Now is the time to start adding the oil. Whisking the egg mixture constantly, begin adding the oil in a slow, steady stream until all the oil is used and the sauce has thickened. Stir in the paprika. Then, taste the aioli and add more malt vinegar until you like the flavor. I find that one more teaspoon is perfect.
• Once the fries are done, immediately toss them with 2 tablespoons of the truffle oil and about half the parmesan and parsley. Mound them up in your serving dish and then top with the remaining truffle oil, parmesan, and parsley. Serve with the malt vinegar aioli.

Notes

• Frozen Fries: Any thin-cut french fry will do for this recipe.
• Parmesan: Use freshly shredded parmesan for the best results.