Did you know you can make crispy, crunchy, absolutely delicious Baked Truffle Fries in the oven?! Yes, it's true and it only requires 5 super simple ingredients to make the crispiest garlic truffle fries.
I always knew potatoes could get super crispy and delicious in the oven, but for some reason, I never thought to make homemade french fries until recently. Actually, until today I had only shared creamier potato recipes for my Vegan Caramelized Onion Mashed Potatoes & Vegan Potato Salad. Time to fix that with some extra delicious garlic truffle fries!
Ingredients:
- Russet Potatoes
- Truffle Oil
- Truffle Salt
- Garlic Powder
- Ground Pepper
- Parsley & Vegan parmesan as optional toppings
- Vegan Mayo as an optional dipping sauce
5 tips to make homemade truffle fries
The real key to the best truffle fries comes down to how you prep & season the potatoes.
Tip #1: Always use russet or yukon gold potatoes
Russet and Yukon Gold Potatoes are high in starch and low in moisture which makes them the best type of potato for truffle french fries.
Avoid any type of waxy potato as they contain too much moisture. Too much moisture means potatoes will not get as crispy and may even hollow out as the water will evaporate while baking.
Tip #2: Cut all fries the same size (¼ inch matchsticks preferred)
It's super important to slice the potatoes so they are the same size for an even baking time. I prefer ¼ inch thick fries because they get crispy all around and still have slightly soft insides.
Just remember, large potato sticks won't be able to get as crispy on the inside as the potatoes will burn if cooked too long.
Tip #3: Rinse potatoes in water
This helps to remove the excess starch which will allow the potatoes to crisp up better. Some recipes say you have to soak the potatoes for a few hours, but I find a good 1-2 minute soak does the trick just as well!
Just make sure to dry the potatoes COMPLETELY after soaking. Moisture is a big no-no of baking black truffle fries so they need to be completely dry before adding any seasoning.
Tip #4: Don't skip the oil
Oil is what gives baked truffle fries a crispy exterior. You really don't need too much oil, but these truffle oil fries are one of those recipes I am going to say shouldn't be made oil-free.
At the end of the day, these baked fries still require way less oil than a traditional french fry recipe.
Tip #5: Do not overcrowd the baking sheet
It's important to spread the fries out so they don't touch. If they do, they will stick together and get soggy.
If you have too many fries for one pan, just spread them out over two baking pans! If using two pans, make sure to bake them at the same height in the oven for the best results.
FAQ & Expert Tips:
These baked fries are perfectly salty, a little garlicky, and have the earthy flavor of truffle mixed throughout.
For this recipe, I used Ritrovo white truffle oil and truffle salt from SF Salt Company.
I recommend both in terms of quality! I used both of these in my Vegan Truffle Mushroom Pasta too so it's worth the investment just to make that dish next.
I truly hope you love these Vegan Baked Truffle Fries! They are a favorite in our house and go perfectly as a side for any meal. Enjoy!
-TSG
More vegetarian side dishes you will love:
If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!
Baked Truffle Fries
Ingredients
- 2 large russet potatoes
- 2 Tablespoons truffle oil
- 1 teaspoon truffle salt
- 1 teaspoon garlic powder
- ¼ teaspoon ground pepper
- parsley optional, as garnish
- vegan mayo optional, as a dipping sauce!
Instructions
- Preheat the oven to 425F and line a baking tray with parchment paper.
- Slice the russet potatoes into ¼ inch wide sticks and then rinse in a large bowl of water to remove any extra starch. Transfer the rinsed potatoes to a clean towel and dry completely. This step is really important or your fries will not come out as crispy!
- Next, transfer the potatoes to a large bowl and coat with the truffle oil, truffle salt, garlic powder, and pepper.
- Mix together until the potatoes are evenly coated. Then, place the potatoes onto the parchment lined baking sheet and spread out so the potatoes are in a single layer.
- Add the tray to the oven and bake for 15-20 minutes until the potatoes are beginning to brown on the bottom. Remove the tray from the oven and use a spatula to flip the potatoes over. Make sure the potatoes are still in a single layer and add back to the oven to cook for another 10-15 minutes until crispy.
- Remove potatoes from the oven and garnish with parsley or any additional desired toppings. Serve alongside vegan mayo or your favorite dipping sauce and enjoy!
Notes
- Russet and Yukon Gold Potatoes are high in starch and low in moisture which makes them the best type of potato for truffle french fries.
- Rinsing potatos in water before baking helps to remove the excess starch which will allow the potatoes to crisp up better. Some recipes say you have to soak the potatoes for a few hours, but I find a good 1-2 minute soak does the trick just as well!
- It's important to spread the fries out so they don't touch. If they do, they will stick together and get soggy.
- Baked fries are best enjoyed right after baking. They can be stored in a closed container in the fridge for 2-3 days, but they will lose their crispy texture.
Leave a Reply