These baked Truffle Fries are russet potato strips tossed in oil and seasonings and oven baked until golden brown and crispy, then finished with a drizzle of truffle oil. A super delicious, easy side dish that’s always a hit with both kids and adults!
- Cooking spray
- 1 1/2 pounds of russet potatoes (optional to peel – I prefer mine unpeeled)
- 1 1/2 tablespoons of olive oil (or other neutral oil)
- 1 teaspoon of fine sea salt
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1–2 tablespoons of all natural truffle oil to taste
- Optional for serving: parmesan, flaky sea salt, fresh herbs
- Pre-heat the oven to 450 degrees F and generously grease a large baking sheet with cooking spray.
- Slice the potatoes into thin strips about ⅓ of an inch thick each. You can make them a little thinner or thicker as desired. Place the potatoes in a large bowl and cover with hot water. Let sit for 10 minutes.
- Drain the water from the potatoes and place them on a lint free towel or paper towels. Dry thoroughly and place in a large bowl.
- Drizzle the potatoes with 1 ½ tablespoons of olive oil and sprinkle with the salt, garlic powder, and pepper. Toss to combine and place on the prepared baking sheet so that there is little to no overlapping.
- Bake for 15 minutes, flip the fries, and bake for 5-10 more minutes until crisp all around. If your fries are a little larger, they may need an additional 5-8 minutes of bake time.
- Remove from the oven and immediately drizzle with the truffle oil and sprinkle with a couple tablespoons of parmesan and fresh herbs. ENJOY! These are best enjoyed right away and do not re-heat very well.
To reheat leftovers: Preheat to 400 degrees and place an empty baking sheet in the oven while it’s preheating. Spread the leftover fries in a single layer on the hot pan, then place the pan into the oven for 5 to 8 minutes. Watch the fries carefully the last few minutes to make sure they do not burn.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side
- Method: Bake
- Cuisine: American
Keywords: truffle fries, baked fries, French fries