Parmesan Truffle Fries on a plate.
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cut potatoes on a cutting board.

As you cut your fries, add them to a bowl of ice-cold water. You’ll want to be sure the potatoes are covered by at least an inch of water. You’ll let them soak for at least an hour and up to 24 hours. I just put the bowl in the fridge until I’m ready to fry up the potatoes. By soaking the potatoes, you are removing excess starch which will allow the fries to get super crispy. A must!

Don’t forget to dry them well before adding to the oil. Water and oil don’t mix, so you don’t want a lot of sputtering and oil splashing because of wet fries. That’s dangerous.

cut potatoes soaking in water.
fries after first fry on a rack.
potatoes frying.
Parmesan Truffle Fries on a plate.
Parmesan Truffle Fries on a plate.

Parmesan Truffle Fries

My poor man's version of Parmesan truffle fries will be your new favorite side dish.
5 from 1 vote
Prep Time 1 hour 5 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine General
Servings 2 Served
Calories 4183 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • Peel your potato and rinse. Cut lengthwise into 1/3-inch slices and then cut the slices into 1/3-inch fries.  Place the potatoes in a large bowl of cold water and soak for at least an hour and up to 24 hours.  Be sure the potatoes are submerged in the water (you can place a heavy plate on top to keep the potatoes under water.)  This process removes a lot of the starch from the potatoes and will make these super crispy. 
  • Drain the potatoes and dry them well with paper towels. 
  • Heat the canola oil in a large pot fitted with a thermometer.  Bring the temperature to 325 - 330 degrees F. Do not fill the pot more than halfway with oil.  You need to leave room for the potatoes and for the oil to expand. 
  • Place a rack over a parchment lined baking sheet
  • Add a handful of the dried potatoes gently into the oil for the first fry.  Fry the potatoes for 6-7 minutes until they are light, blond, brown in color.  Lift the fries from the oil with a spider and place on the prepared rack.  Continue with all the potatoes until the first fry is done.  Be sure you bring the oil back to temperature between each fry. 
  • Next, fry the potatoes for a second time.  Heat the oil to 350 degrees F. Add the par cooked potatoes in batches and fry until golden brown. About 2-3 minutes. Remove from the oil with a spider and shake off excess oil.  Place in a large bowl and immediately season with the truffle Parmesan seasoning and salt.  Toss to combine.  Serve immediately for the best flavor. Grate fresh Parmesan cheese over the top. (optional) Alternatively, you can place them on the rack and keep warm in a 200-degree F. oven until all the fries are done.  Serve as soon as possible for the best possible texture and flavor. 


Calories: 4183kcalFat: 473gSaturated Fat: 35gPolyunsaturated Fat: 133gMonounsaturated Fat: 300gTrans Fat: 2g
Keyword potatoes, side dish
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