Crispy Air Fryer Truffle Fries Recipe with Parmesan
Crispy air fryer truffle fries tossed with Parmesan, parsley and a hint of garlic are an easy, flavorful side that feels fancy but comes together in minutes!
👩🍳 Crispy Air Fryer Truffle Fries with Parmesan (aka the Best Thing to Ever Happen to a Potato)
The first time I tried truffle fries was at an upscale burger spot in Jefferson City called Duke’s on the Boulevard. I ordered a huge basket piled high with golden fries, crisp on the outside and fluffy inside, finished with a drizzle of truffle oil and a shower of parmesan cheese. I devoured them without hesitation.
When I got home, I went straight down the rabbit hole on truffle oil. White truffle oil quickly became my go-to for making fries at home. It’s lighter than the darker varieties, with a garlicky note, a little earthiness, and just enough peppery bite to make your whole kitchen smell amazing.
The seasoning here is straightforward. A little salt, black pepper, garlic powder, and fresh parsley to keep the flavor balanced. The real trick is tossing the fries with white truffle oil the second they come out of the air fryer, then sprinkling parmesan while they’re still hot so it melts just slightly into the fries. That salty, cheesy bite against the truffle aroma is what makes them addictive.
These parmesan truffle fries come out crisp, full of flavor, and ready to serve in less than half an hour. They make an easy side dish, a fun appetizer, or just something to snack on late at night. Since they’re air fried, they’re lighter than traditional fries, but they still feel indulgent.
I’ve played around with a lot of fries in the air fryer-vinegar rosemary fries, Cajun spiced fries, sweet potato wedges-but these truffle fries always come out on top. They’re the ones I reach for when I want something that feels special without any extra work.
I hope you love making them as much as I do.
🛒 Truffle Fries Ingredient List
🥣 Visual Process for Making Truffle Fries In the Air Fryer
You can peel the potatoes, but I like to trim just the ends and sides to leave a little skin on for that rustic look, extra flavor, and max crispiness. Slice them into planks that are roughly the same thickness, then stack the slices and cut them into evenly sized fries. Uniform fries = even cooking and perfect crunch.
Soak those fries in cold water for about 30 minutes because this helps pull out the excess starch so they get extra crispy in the air fryer. I highly recommend not skipping this step, but if you’re in a rush, at least give them a good rinse under cold water. It’s not perfect, but hey, it’s better than nothing!
Spread the fries out in a single layer. Don’t crowd them or they won’t get that irresistible crisp. If you’ve got a basket-style air fryer, use that. My oven has an air fryer function, so I go with a baking sheet instead. Just follow whatever your air fryer manual recommends for fries. Cook your truffle fries at 400°F for 15 minutes, give them a good flip, then go another 15 minutes. You’ll end up with golden, crispy fries that are basically just crunchy little truffle oil delivery vehicles. Heaven.
When they are hot out of the oven drizzle the truffle oil over the top and give them a good toss to distribute it. Then sprinkle on the parmesan. It will melt ever so slightly and make these irresistable.
I love serving truffle fries with a juicy burger because let’s be real, burgers and fries are the ultimate power couple. Like peanut butter and jelly, but crispier and way more addictive.
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Crispy Air Fryer Truffle Fries With Parmesan
Equipment
- Air Fryer
Ingredients
- 3 large russet potatoes (cut into french fries)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt (sea salt or flaky salt is next level)
- ½ teaspoon black pepper
- 1 tablespoons truffle oil
- 1 tablespoon chopped fresh parsley (or 1½ teaspoons dried parsley)
- ¼ cup parmesan cheese (freshly grated )
Instructions
- Scrub 3 large russet potatoes clean. Peel them (or do as I do and cut most of it off but leave a little for extra crisp) and then cut them into uniform fries.
- Dump your cut fries in a big bowl of cold water for at least 30 minutes (or up to a few hours). It pulls out the starch and gives you crispier fries. Drain and pat the fries super dry with a clean towel.
- Dry your bowl and put the fries back into it. Toss them with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon salt and ½ teaspoon black pepper. Spread them out on a baking sheet lined with parchment. Don't overcrowd or they’ll steam instead of crisp.
- Preheat the air fryer to 400℉. Pop the sheet pan in the air fryer for about 15 minutes, flip them, then roast another 10-15 minutes until they’re golden and crispy.
- While the fries are still hot from the oven, toss them with 1 tablespoons truffle oil, and 1 tablespoon chopped fresh parsley. (You don’t want to bake truffle oil because it burns off the flavor.) Sprinkle ¼ cup parmesan cheese all over while they’re still warm so it melts a little. Serve them warm.
Notes
Substitutions
- White truffle oil is lighter, a little garlicky, slightly peppery. It’s better if you want the fries to feel fancy but still fresh and sharp.
- Black truffle oil is earthier, muskier, deeper. It’s better if you want richer, more savory, almost meaty-tasting fries.
- Truffle salt is also an amazing swap if you don’t have truffle oil.
Storage
Nutrition
FAQs
Can I make truffle fries in the oven if I don’t have an air fryer?
Yep! Just spread your fries out on a baking sheet, crank the oven up to 425°F, and bake until golden and crispy, about 40–45 minutes. Flip halfway through and keep an eye on them so they don’t burn.
Do I put the truffle oil on before or after air frying?
Always after. Truffle oil isn’t made for high heat because it loses its flavor and can taste off if cooked. Drizzle it on those hot, crispy fries right after they come out, while they’re still steamy and ready to soak it up.
How long do truffle fries stay crispy?
Fresh is best, but they’ll stay crisp for about 15–20 minutes after cooking. If they cool off, you can re-crisp them in the air fryer for a few minutes at 375°F. Still tasty, just not as mind-blowing as straight out of the fryer.
Are truffle fries actually made with real truffles?
Not usually. Most truffle oils are infused with truffle aroma (aka lab-created flavor), not actual shaved truffles. But honestly? It still tastes amazing, and your wallet will thank you.
What to Serve with Truffle Fries
Truffle fries are already bringing major flavor to the table, so you want something equally delicious to serve alongside them. They’re bold, crispy, and loaded with rich umami from the truffle oil and parmesan, so pairing them with juicy burgers, grilled meats, or even a fresh salad makes total sense.
One of my favorite combos? A garlic burger. Think a perfectly seared beef patty, melty cheese, and garlicky aioli on a toasted bun. It’s all cozied up next to a pile of hot, crispy air fried truffle fries. It’s like steak frites’ cooler, more casual cousin. Add a little arugula or caramelized onions on top and you’ve basically hit flavor gold.
If you’re looking for something a little lighter, try serving these gourmet fries with my ranch turkey burgers. They’re juicy, herb-packed, and have just the right tangy kick to balance out the richness of the truffle fries. Throw them on a brioche bun with some sharp cheddar and crunchy pickles, and you’ve got yourself a weeknight dinner that feels like a cheat meal but isn’t.
You can also keep things simple and snacky by pairing truffle fries with a good dipping sauce: garlic aioli, smoky chipotle mayo, or even truffle ranch. Want to level up even more? Serve them next to a grilled steak, roasted chicken, or alongside a fried egg for a fancy brunch moment. Basically, truffle fries go with everything.
Other crave worthy side dishes you have to try
Ohhh yes! If you’re serving up truffle fries, you’re clearly not here for bland sides. Let’s talk about some other flavor-packed side dish recipes that bring the heat (and the creamy, cheesy, garlicky goodness too). These dishes are bold, craveable, and pair like a dream with everything from burgers to brisket to roasted veggies.
First up, we’ve got Creamy Greek Yogurt Coleslaw-a lighter twist on classic slaw that still brings the tang and crunch. It’s the perfect refreshing side to balance out something rich like truffle fries or smoked meats. And if you’re after something warm and a little indulgent? You need to try the Warm Smashed Potato Salad with Burrata and Creamy Herb Dressing. We’re talking crispy potatoes, gooey burrata, and a herby dressing you’ll want to pour on everything. Yes please.
For something a little Mediterranean-inspired, go for the Pasta Salad with Lemon-Oregano Vinaigrette. It’s loaded with veggies, olives, and feta, and it’s basically sunshine in a bowl. Or, if greens are calling your name, Sautéed Spinach with Garlic, Lemon and Parmesan or Swiss Chard will scratch that itch. They’re both simple but big on flavor thanks to fresh lemon, garlic, and salty cheese.
Still hungry? Me too. Try my Street Corn Salad for a smoky, creamy, lime-kissed crunch in every bite. Or the Floating Salad, which sounds dainty but packs a punch with its layered flavors and zippy dressing. And don’t sleep on the Roasted Turmeric Vegetables. They’re earthy, golden, and pair ridiculously well with everything from roast chicken to grilled fish.
For those moments when only comfort food will do, let’s talk cheese. Smoked Macaroni and Cheese and Delicious Creamy Smoked Mashed Potatoes are the ultimate indulgences. That smoky depth takes them from basic to unforgettable. And if you’re feeling Southern, whip up some Creamy Jalapeño Cheddar Grits or tender Collard Greens. Both deliver that bold, soulful flavor you dream about.
Oh and Homemade Tater Tots? Always a good idea. Crispy, golden, and completely addictive, they’re perfect as a party snack or tucked next to sliders for a crowd-pleasing combo.
Basically? If you’re serving these sides, no one’s leaving the table hungry or unimpressed.