Become a Better Cook in 4 Days!

Parmesan Truffle Fries - An incredibly easy recipe that results in PURE french-fry heaven!! You must try this recipe to believe it!


Last weekend, my husband Jack and I went out to dinner (a belated anniversary date) at one of our favorite local restaurants called Ella’s Wood Oven.  It’s an unassuming place from the outside, but inside – the owner and head chef, Marc Swierkowski, performs magic turning out some amazing meals!  Not only is the food really delicious, but he’s also quite creative with his use of fresh, in-season, and local ingredients as well as his innovative flavor combinations.

For dinner, I ordered a fabulous flat iron steak…but what really stole the show, was the bowlful of Parmesan Truffle Fries that was served along with the steak!  OMG – they were so good – and so simple – that we immediately knew we wanted to try making them at home!  Crispy fries are tossed with grated Parmesan cheese, salt and chopped fresh parsley.  Then, truffle oil is drizzled over the fries before a final toss – and wow – this is french-fry heaven as far as I’m concerned!

If you’ve never had truffles before (or even truffle oil) – please add it to your culinary bucket list!  Jack and I first had truffles when we went to Italy on our honeymoon – and their delicious flavor was unlike anything we’d eaten before!

Parmesan Truffle Fries - An incredibly easy recipe that results in PURE french-fry heaven!! You must try this recipe to believe it!


Edible truffles are a very rare mushroom that grows underground near the root of trees in parts of Italy (as well as a few other locales) and are harvested with the help of pigs and dogs who are able to smell the mature truffle underground.  French gourmand Jean Anthelme Brillat-Savarin is quoted as saying that truffles are “the diamonds of the kitchen” – and for good reason – the rich and distinctive flavor is incredible!

Most of us can’t afford to buy truffles for everyday cooking – but truffle oil, while still a bit of a splurge – can be an option for enjoying the wonderfully distinctive flavors in these Parmesan Truffle Fries!  Just be sure to look for oils that have been infused with real truffles (like this one).  Truffle oils are meant to be added for flavor after a dish is cooked (never cook with it).  And remember, a good-quality truffle oil will have a much stronger flavor, so just remember that a little drizzle will go a long way!

One final note – we made these Parmesan Truffle Fries as potato wedges at home, but at the restaurant, they were skinny shoestring fries.  You can cut your potatoes into whatever shape or size fries you prefer – and this recipe will be equally delicious!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Parmesan Truffle Fries - A Family Feast

Parmesan Truffle Fries

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: Serves 4


Depending on the quality of the truffle oil you are using, the amount you should use on these fries will be vary. The truffle oils that are available in local supermarkets are typically canola oil perfumed with truffle essence which will not be as strong in flavor as a higher quality truffle oil. Adjust the amount of truffle oil accordingly.


  • 3 large russet potatoes (about 2 ½ pounds)
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon salt
  • ½ teaspoon freshly ground black pepper
  • 24 tablespoons truffle oil (see note above)
  • ¼ cup chopped fresh parsley
  • ¼ cup freshly grated parmesan cheese


  1. Preheat oven to 425 degrees.
  2. Leave the skin on the potatoes. Cut each potato in half the long way, then each half in half the long way. Now take each quarter and cut into three wedges so when you are done, you will have 12 wedges per potato. Don’t worry if you get less, as long as they are uniform in size.
  3. In a bowl toss the cut potatoes with the olive oil, salt and pepper. Lay out flat on a sheet pan and roast for 15 minutes. Turn each wedge over and roast for about another 15 minutes or until browned and tender.
  4. Remove hot fries from sheet pan and place in a large bowl and toss with truffle oil, chopped parsley and grated Parmesan.


Disclosure: This post contains affiliate links.

You may also enjoy:

Loaded Pub Fries

Loaded Pub Fries - A Family Feast

Roasted French-Style Potatoes

Roasted French-Style Potatoes - A Family Feast

Asiago Potato Stacks

Asiago Potato Stacks - A Family Feast

Red Potato Coins

Red Potato Coins - A Family Feast


  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Andrew Furmanski wrote:

    Problem is, truffle oil isn’t even made from truffles. It’s made from an organic compound called 2,4-Dithiapentane—derived either naturally or from a petroleum base—mixed together with olive oil.

    • Martha wrote:

      You’re right Andrew – many truffle oils sold get their ‘truffle’ flavor/scent from synthetic ingredients. Always best to make sure you are buying oil made from real truffles. Thanks for writing to us today.

  • Erica wrote:

    Hi! I’m excited to try this recipe tomorrow. It looks so yummy! Quick question, in your intro you stated that truffle oil should only be added after a dish is cooked and never to cook with it. Does this mean that I shouldn’t toss the wedges prior to baking and only once they’re out of the oven? Thanks in advance for your help! 🙂

    • Martha wrote:

      Hi Erica – Thanks so much for your question – and yes – our recipe is not written correctly! 🙁 I will update it right now – but you are correct – only use the EVOO for cooking and then use the truffle oil for flavoring. (The truffle oil can scorch in the high oven heat.) So sorry for the confusion (I’m not sure why we didn’t correct that sooner!) Thanks again for writing. Martha

      • Erica wrote:

        You’re quite welcome!

  • Amy@theidearoom wrote:

    I need to try this Truffle Oil! Sounds amazing! Pinned!

    • Martha wrote:

      You definitely must Amy! Thank you!

  • Chung-Ah | Damn Delicious wrote:

    I could never resist fries, especially when truffle oil is involved!

    • Martha wrote:

      Thanks Chung-Ah!

  • Becca @ Amuse Your Bouche wrote:

    Omggg YUM! These look SO good. I’ve actually never tried truffle oil before! It always sounds lovely though and if it means I can make these fries then I’m sold 😉

    • Martha wrote:

      Thanks Becca! (I predict you will LOVE truffle oil!)

  • Tye wrote:

    Hey Martha!
    I just want to say I absolutely love this blog! Although I live in Atlanta, my family lives in Boston and Brockton, so reading this blog reminds me of them.
    I wanted to know if you (or Jack!) had a recipe for chicken pot pie or curry chicken?


    • Martha wrote:

      Hi Tye! Thank you so much for writing to us – and I’m glad we’re bringing you a little closer (via food & stories) to your family! 🙂 We will be sharing a Turkey Pot Pie recipe (which can be used with chicken) in 2 weeks – so be on the lookout for that! And we posted this recipe last week for a Basil Chicken with Coconut-Curry Sauce which you might like: Also – not curry but still Indian-inspired – this is another delicious recipe that you might like: Hope that helps! Thanks for visiting our blog! Martha

      • Tye wrote:

        Thanks! I will give these recipes a try!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.