Garlic truffle fries are simply heaven. The kind of food that makes your eyes roll back in your head with pleasure. Really. Something about the earthy taste of truffles elevates these fries to pure bliss.
Garlic truffle fries are here to show you that there's nothing you can't do with the humble potato. You can layer them with garlicky onions with my baker's potatoes recipe, or take them to the spicy side with that icon of British takeaway recipes, Chinese salt and pepper chips. You can even make tortillas out of potatoes!
But, garlic truffle fries are on a totally different level. Truffle oil and parmesan cheese elevate the humble potato to a French culinary delight. Plus, these fries are baked and not fried. I can't rave enough about this recipe!
Let's dig in.
- Potatoes: Russet potatoes (also called Idaho potatoes) are the best choice for making truffle fries. They are denser and contain less moisture than some varieties of potatoes, meaning you'll end up with crispy fries.
- Olive Oil: As always, choose the best quality extra virgin olive oil you can afford. The flavor really makes a difference.
- Parmesan Cheese: My favorite vegan parmesan cheese is made by Violife prosociano wedge. You can also find vegan parmesan cheese pre-grated in bags.
- Truffle Oil: You use either black or white truffle oil. The main difference is in the intensity of the aroma and flavor. Black truffle oil tends to be stronger and earthier, while white truffle oil is more delicate. You can also use olive oil flavored with truffles.
- Garlic: We'll be using a few cloves of garlic here. Be sure to mince it finely or use a garlic press.
- Garlic Powder: Garlic powder as a less assertive flavor than fresh garlic. And, because you can sprinkle it over your truffle fries, you're guaranteed to end up with the best garlic truffle fries!
- Sea Salt: I love the strong taste and crunchy texture of sea salt. It's so much more flavorful than table salt, and works perfectly here. You could also use Himilayan salt.
How To Make Garlic Parmesan Truffle Fries
- Preheat your oven to 450° F (230° C). Line a large baking tray with parchment paper.
- Scrub your potatoes and peel them if you don't want skin on fries. I like to leave the skin on mine, but either way is fine. Slice each potato lengthwise. Now cut each half lengthwise again. Cut each of the four pieces into fries. The skinnier you make your fries, the shorter amount of time they will need to cook. So, if you're looking for shoestring fries, you might need to reduce the cooking time.
- Transfer your fries to a bowl and add the olive oil, minced garlic, and garlic powder. Using a large spoon, turn the fries over until they are well coated in the oil and garlic.
- Spread your fries out evenly on the baking tray and bake for 20-30 minutes, turning halfway through the cooking time. Be sure to leave a small amount space between each fry. If they're too close together they steam each other, resulting in mushy fries.
- Drizzle your fries with truffle oil and sprinkle parmesan cheese on top. Garnish with optional parsley.
What To Serve With Garlic Truffle Fries
There are so many sauces and dips that partner well with garlic and parmesan truffle fries. Here's a few of my favorites:
- Garlic Aioli is the traditional partner to garlic truffle fries, and with good reason. This delightfully mild and creamy sauce is the perfect accompaniment to these fries.
- Good old ketchup is always a great choice. You can't go wrong!
- Chipotle Mayo is a non-traditional, but amazing flavor partner to these crispy fries.
- Horseradish sauce is a great choice is you'd like to add a bit of spice.
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Frequently Asked Questions
Garlic truffle fries are best eaten fresh out of the oven. But, if you happen to have leftovers, store them in an airtight container and pop them in the fridge until the next day. Reheat in the oven.
Yes, you can. Simply follow the instructions on the packet for the length of time they'll need to be cooked
Craving More Easy Vegan Potato Recipes?
Garlic Truffle Fries
- 3 potatoes
- 2 tablespoons olive oil
- 2 garlic cloves minced or pressed
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 1 tablespoon truffle oil black or white
- ¼ cup vegan Parmesan cheese
- parsley for optional garnish
- Preheat oven to 450° F (230° C). Line a large baking tray with parchment paper.
- Scrub the potatoes and peel them if you don't want skin on fries. Slice each potato lengthwise. Now cut each half lengthwise again. Cut each of the four pieces into fries. The skinnier you make your fries, the less cooking time they'll need.
- Transfer the fries to a bowl and add the olive oil, minced garlic, and garlic powder. Using a large spoon, turn the fries over until they are well coated in the oil and garlic.
- Spread the fries out evenly on the baking tray and bake for 20-30 minutes, turning halfway through.
- Drizzle the fries with truffle oil and sprinkle parmesan cheese on top. Garnish with optional parsley.
- Serve with garlic aioli or any other sauce you like.
- Store leftover garlic truffle fries in an airtight container in the fridge for one day. Reheat in the oven.