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Quick and Easy Parmesan Truffle Fries

August 5, 2016 By justalittlebitofbacon 14 Comments

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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.

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. | justalittlebitofbacon.com

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 šŸ™‚ ), 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.

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. | justalittlebitofbacon.com

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. šŸ™‚

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!

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. | justalittlebitofbacon.com

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

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. | justalittlebitofbacon.com
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.

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Filed Under: 10 ingredients or less, 15 minutes or less, gluten free, popular, recipe, side dishes, vegetarian Tagged With: potatoes

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Comments

  1. Holly says

    April 2, 2019 at 12:16 am

    5 stars
    These Parmesan Truffle Fries are AH-mazing! I’m all about making things from scratch but I can also recognize a delicious shortcut and know when to take it! This is definetly one of those times!.

    Reply
    • justalittlebitofbacon says

      April 2, 2019 at 9:55 am

      I’m all about scratch cooking too, but sometimes you just want some fries.

      Reply
  2. anna says

    May 18, 2018 at 11:00 am

    5 stars
    We had these truffle fries for the first time, so good!

    Reply
    • justalittlebitofbacon says

      May 18, 2018 at 10:45 pm

      We had missed out until a few years ago ourselves. But now we can have them whenever we want.

      Reply
  3. Dahn says

    August 15, 2016 at 9:18 pm

    Oh how yummy.. these really will make a fry monster…. they sound and look wonderful

    Reply
    • justalittlebitofbacon says

      August 15, 2016 at 10:51 pm

      Thank you! They are very hard to resist. šŸ™‚

      Reply
  4. Sarah says

    August 15, 2016 at 9:03 pm

    5 stars
    French fries make me weak in the knees…and now you’re adding all kinds of other levels of deliciousness to them?? Yes! Can’t wait to try this recipe…and eat every single fry!

    Reply
    • justalittlebitofbacon says

      August 15, 2016 at 10:04 pm

      Be careful. You may want to eat every single fry. These fries are dangerous.

      Reply
  5. Jackie Garvin says

    August 15, 2016 at 8:17 pm

    I think you’ve got the favor combination down to a science. Nicely done.

    Reply
    • justalittlebitofbacon says

      August 15, 2016 at 10:04 pm

      Thanks! šŸ™‚

      Reply
  6. peter says

    August 8, 2016 at 3:06 pm

    These fries look so good. It may be simple but parmesan and truffle – OMG. THese are over the top.

    Reply
    • justalittlebitofbacon says

      August 9, 2016 at 8:13 am

      They are simple but full of flavor. Thanks!

      Reply
  7. Kushi says

    August 5, 2016 at 2:31 pm

    I can finish off this one in no time. YUMMY!

    Reply
    • justalittlebitofbacon says

      August 5, 2016 at 3:38 pm

      If you are anything like my family, no sooner will they come out of the oven than they will be gone. šŸ™‚

      Reply

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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