Truffle fries are where it’s at if you’re looking to elevate your fries from a casual side to a luxurious snack or restaurant-worthy companion to your fried fish.
These golden beauties are double-fried (or baked if you prefer), tossed in rich truffle oil, and salted to perfection.
🍟 Directions – How to Make Truffle Fries
Our step-by-step frying method will help you make this recipe with ease. Tag us on Instagram or Facebook so I can see your beautiful dish.
The truffle oil I used is from Truff.
Golden Truffle Fries Recipe – Crispy, Rich, and Irresistible
Ingredients
- 2.55 lbs. potatoes (cut into French fry sizes) you can use Yukon gold potatoes, russet potatoes
- 2 tbsp. kosher salt
- water; enough to cover the potatoes
- Oil for frying
Instructions
- Step 1: Prepare the PotatoesWash, peel (optional), and cut the potatoes into even fry-sized strips.Soak them in cold water with 2 tablespoons of kosher salt for 30 minutes to draw out starch.
- Step 2: Dry and First FryDrain and pat the potatoes very dry with a clean towel.Heat oil to 375°F and fry the potatoes in batches for just a few minutes until pale and soft (not browned).Remove and let them drain on paper towels
- Step 3: Second Soak (Optional)For extra crispiness, dunk the fries back in salt water for 1–2 seconds, then drain quickly.
- Step 4: Second FryFry again at 375°F until golden brown and crisp.Remove, drain, and immediately toss with truffle oil and a pinch of sea salt.
Notes
🧊 Storage and Reheating
Storing Leftovers:- Place cooled fries in an airtight container lined with a paper towel.
- Store in the fridge for up to 3 days.
- Oven/Air fryer: 375°F for 6–8 minutes until crispy.
- Avoid microwaving—it’ll make them soggy.
💡 Pro Tips for Perfect Truffle Fries
- Double fry for crispiness – The first fry cooks them through; the second gives that iconic crunch.
- Use fresh oil for best flavor and even frying.
- Don’t overdo the truffle oil – A little goes a long way!
- Serve immediately – Truffle fries are best enjoyed hot and freshly dressed.
- Want extra luxury? Finish with grated Parmesan, parsley, or a squeeze of lemon.
🍤 What to Serve with Truffle Fries
These fries are extremely versatile and pair well with:- Fried Jerk Shrimp
- Pan-Fried White Fish
- Hush Puppies
- Grilled Steak or Chicken
- Gourmet burgers or sliders
- Creamy Sauce
Nutrition
🍄 What is Truffle Oil?
Truffle oil is a finishing oil made from oil infused with either real truffle pieces or truffle aroma (synthetic or natural). It captures the intense, umami-rich aroma of truffles—those rare, subterranean fungi beloved in fine dining.
You’ll often see black truffle oil or white truffle oil:
- Black truffle oil tends to be more robust and earthy.
- White truffle oil is more delicate and slightly garlicky.
For this recipe, black truffle oil pairs best with the crispy fried texture and deep golden flavor of the fries.
🥔 Ingredients & Substitutions
Here’s what you need to make your own deep fried truffle fries:
2.55 lbs. yellow potatoes – Yukon Gold works beautifully for a balance of creaminess and structure.
Substitute: Russet potatoes for a crispier texture.
Water – Enough to fully cover the cut fries as they soak. This helps remove excess starch and contributes to crispiness.
2 tbsp. kosher salt – Added to the soaking water for subtle seasoning throughout.
Truffle oil – For drizzling after the fries are cooked.
Substitute: If you don’t have truffle oil, finish with Parmesan and finely chopped rosemary for a similar gourmet vibe.
Oil for frying – Use canola or vegetable oil with a high smoke point.
🔥 Baking Option (No Fryer? No Problem)
If you’d rather bake your truffle fries:
- After soaking and drying the fries, toss them in a little oil (not truffle oil) and spread on a parchment-lined baking sheet.
- Bake at 425°F for 35–40 minutes, flipping halfway.
- Once crispy and golden, remove from oven and drizzle with truffle oil while hot. Sprinkle with salt.
❓ FAQ – Truffle Fries Edition
These truffle fries are more than a side dish—they’re an experience.
Whether deep-fried to crispy perfection or oven-baked for a lighter touch, the truffle oil takes them over the top. Serve them next to your favorite fried fish or enjoy them as the star of the show.
No—truffle oil is a finishing oil. It’s delicate and loses flavor when exposed to high heat. Always drizzle it after frying or baking.
Yukon Golds for creamy fries, Russets for crispier results.
You can par-cook (first fry or bake) and store them in the fridge. When ready, do the second fry or final bake for that fresh-crisp texture.
While they’re indulgent, you can reduce the oil by baking instead of frying—and the truffle oil adds bold flavor with just a small amount.