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Craving something fancy but easy? Say hello to your new favorite fries. Crispy, crunchy, golden, and loaded with flavor—these Truffle Fries are next-level.
Buttery mushrooms, silky garlic cream, parmesan cheese, and a kiss of black truffle oil. Simple. Decadent. Unforgettable.
Why These Truffle Fries Work So Well?
My Buttery Garlic Mushrooms were a hit with you! I was reminded of this recently and thought I’d cook up a recipe to share, I took my Crispy Fries Recipe and these Crispy Truffle Fries are anything but ordinary. The secret lies in the layers of flavor: golden fries tossed with garlic butter, topped with sautéed buttery mushrooms, and finished with a delicate drizzle of black truffle oil. It’s the perfect balance of crispy, creamy, and savory.
Ingredients
The secret to these Truffle Fries lies in the quality and harmony of the ingredients.
Each component brings its own magic—from the earthy mushrooms to the indulgent truffle oil and crispy golden potatoes, all balanced by fresh aromatics and creamy parmesan. Simple, everyday staples elevated to decadent perfection!
- Potatoes: Choose starchy or all-purpose potatoes for that perfect crispy exterior and fluffy inside. These are the base that holds all the flavors together.
- White Onion: Adds a mild sweetness and depth of flavor when sautéed, balancing the richness of the mushrooms and cream.
- Mushrooms: Like my Cream Of Mushroom Soup you’re going to look for fresh and meaty, these bring an earthy umami boost that makes the fries truly next-level.
- Parmesan Cheese: Freshly grated parmesan gives a salty punch, creating that irresistible cheesy crust on top.
- Black Truffle Oil: Just a drizzle adds an unforgettable, luxurious aroma and flavor that elevates the entire dish.
- Heavy Cream: Provides smooth, luscious creaminess without overpowering the other ingredients.
- Parsley: Fresh parsley brightens the dish with a hint of herbal freshness.
- Garlic: Minced fresh garlic infuses bold savory notes that tie everything together.
Note: Please see Recipe Card at the bottom for full list of ingredients and measurements.
How To Make This Recipe
You can get Truffle Fries at many restaurants, but, just like how my Sausage Rolls taste similar to a bakery, it’s surprisingly easy to make this at home to the same quality for game day!
- Prep the Vegetables
Begin by finely dicing the white onion and mushrooms into small, even pieces. This helps them cook evenly and develop their flavors properly. Set these chopped vegetables aside as you prepare the other ingredients for the dish.
- Cook the Aromatics and Mushrooms, heat oil in a pan over medium-low heat. Crush the garlic cloves and sauté until they turn golden and fragrant. Add the diced onion and cook until translucent. Finally, add the mushrooms and cook slowly until their liquid evaporates and they start to caramelize.
- Season and Add Cream
Sprinkle in a pinch of salt and cracked black pepper to taste. Stir in some freshly grated Parmesan cheese for added richness. Pour in the heavy cream and allow it to thicken slightly, stirring gently. Once done, remove from heat and set aside.
- Prep the Potatoes
Peel the potatoes and place them in a bowl of ice water to prevent browning. Let them chill in the ice water for at least 30 minutes. This step also helps remove excess starch, which makes the fries crispier when cooked.
- Par-Cook the Potatoes
Cut the chilled potatoes into thin strips. Boil them in salted water for about 5 minutes until just tender but not fully cooked. Immediately transfer the potatoes back to ice water to halt the cooking process. After cooling, place them in the freezer to chill further.
- Fry the Potatoes
Heat oil in a deep pan to 350°F (175°C). Deep-fry the potatoes in batches until golden and floating on the surface, about 10-15 minutes. Remove and drain them on paper towels to absorb excess oil and keep them crispy.
- Assemble the Dish
Place the hot fries on a serving plate. Top generously with the sautéed mushroom mixture, freshly grated Parmesan, and finely chopped parsley. Drizzle black truffle oil over everything for an irresistible, aromatic finish
- Optional Finish
For a melty, cheesy top to your Truffle Fries transfer the assembled fries to a baking dish and bake in the oven until the cheese melts. Serve immediately for best flavor and texture.
Truffle Fries make the ultimate easy side dish for everything from steaks to pastas. Try serving them alongside our Cajun Butter Steak Bites or with our Crispy Lemon Chicken. Whether you’re craving indulgent comfort or looking to impress, these Truffle Fries deliver every time.
Recipe FAQ’s
If you don’t have truffle oil, a drizzle of extra virgin olive oil works too. You’ll lose the earthy depth, but the creamy mushrooms and Parmesan still shine.
Yes! While fresh potatoes give you the best texture and flavor, high-quality frozen fries are a great shortcut. Just make sure to bake or fry them until super crispy before topping.
To maintain crispiness, reheat in a 375°F (190°C) oven or air fryer for 8–10 minutes. Avoid the microwave—it’ll make the fries soggy.
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Homemade Truffle Fries Recipe
Ingredients
- 8 large potatoes
- 1 pinch salt to taste
- 1 pinch black cracked pepper to taste
- 1 tablespoon finely chopped parsley
- 2 cups olive oil
- 1 cups white onion finely chopped
- 2 cups brown mushroom finely chopped
- 2/3 cups parmesan cheese
- 4 cloves garlic
- 1/4 cup heavy cream
Instructions
- Prep the Vegetables: Finely dice the onion and mushroom, set aside.
- Cook: In a pan with oil over medium-low heat, crush garlic then sauté until slightly golden then add the onion and cook until translucent. Add the mushrooms and cook on low until they reduce their liquid and begin to caramelize.
- Season with salt and pepper to taste (about 3 g of salt recommended). Stir in 10 g of the Parmesan. Add the heavy cream and let it thicken slightly. Set aside.
- Prep the Potatoes: Peel the potatoes, Place them in ice water, let chill for 30 minutes
- Cook the Potatoes: now cut the potatoes in thin strips, put them into a pot of boiling water, cook the potatoes for 5 minutes. Immediately transfer them back into ice water to stop the cooking. Once cooled, place them in the freezer to chill.
- Fry the Potatoes: Deep-fry in oil (at least 2 cup) at 350°F (175°C) until they float and are golden (about 10-15 minutes). Then remove and place on plate with paper towel to drain
- Assemble the Dish: Top the hot chips with the mushroom, freshly grated Parmesan, a drizzle of black truffle oil, and a sprinkle of finely chopped parsley.
- Optional: arrange in a baking dish and heat in oven at 340°F (170°C) until the cheese melts
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
