Truffle French Fries with Basil and Parmesan

Everyone gets cravings for junky, greasy food every once in a while, nothing wrong than that. It doesn’t mean it can’t make something tasty and classy as well.

For those of you who haven’t made your own french fries before I definitely recommend it. It is a bit of work – you have to cut all the potatoes, towel them dry, deep fry them and then towel them off again – but the benefits are well worth it. You can cut them to any shape you want, cook them as crisp or well done as you like and, most importantly, top them with whatever you like.

These french fries use one of the most singularly spectacular ingredients in the culinary field: truffles. If you haven’t had anything that incorporates truffle before, then there is really no way to explain it. It’s as delicious as difficult to describe. The only way to get a real sense of the rich, lingering, umami flavor is to try it.

This recipe pairs the flavors of truffle with earthy, nutty Parmesan and crisp basil for a dish that will satisfy your junk food cravings in a deliciously upscale fashion.

Truffle French Fries with Basil and Parmesan

  • Enough vegetable oil to fill a medium-sized pot (approximately 3-5 cups)
  • 2 large russet potatoes
  • 2/3 cup of Parmesan cheese, grated
  • 1/2 packed cup of fresh basil leaves, chopped
  • 1/4 cup truffle oil
  • salt and pepper, to taste


  1. Cut the potatoes into desired size (personally them somewhere between normal and steak fries, about 1/2 inch on either side)
  2. Pour the vegetable oil into the pot and heat to medium hot. You can tell the oil is ready by dropping a breadcrumb in and seeing if it sizzles.
  3. Begin cooking the fries in as large of batches as you are comfortable managing. Place them in the pot and allow them to fry for several minutes after they begin to float to the top of the oil.
  4. Once each batch is done cooking, place it on a paper towel and allow it to drain briefly. After a few minutes toss the fries into a large bowl and toss with a small layer of Parmesan. Repeat this process until all the potatoes are fried.
  5. Drizzle the truffle oil over the top of the french fries. Add the basil, salt and pepper and toss gentle. Plate the french fries and serve.

2 Comments to “Truffle French Fries with Basil and Parmesan”

  1. The KAHT house appreciates your cooking, but would appreciate you even more if you picked up your chair, computer, and posters…

  2. In my experience, twice cooked fries are much crispier and delicious. Try an initial fry around 310, a rest to cool through and a second fry at around 360

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