The Best Parmesan Truffle Fries Recipe (2024)

FAQs

Is white or black truffle oil better for fries? ›

When preparing truffle fries as a standalone dish, white truffle oil is the preferred choice. However, black truffle oil is a better match if you plan to serve these truffle fries with steak or other robust flavors.

Use to make truffle fries, or season popcorn or eggs. Sprinkle parmesan and black truffle seasoning on salad, vegetables, pasta, risotto, quiche and savory pastries. Quickly becoming a best-selling seasoning, it's an easy way to add rich, gourmet truffle flavor to dinner parties or holiday meals.

Truffle Fries Instructions

Place 1 1/2 cups (12 oz) of blanched potatoes in hot fryer until crisp. Drain well. Place fries in a metal mixing bowl and toss with grated cheese, truffle oil and salt. Enjoy and dip in Parmesan Lime Aioli.

Pound for pound, truffle is one of the most expensive foods you can buy. The reason behind such high costs is the scarcity of the produce, truffles are seasonal, extremely difficult to grow, and take many years to cultivate. They also have a short shelf life.

Truffle french fries differ from regular french fries in that they are typically prepared with truffle oil and Parmesan cheese. To up the truffle flavor in this recipe, I've also including truffle salt. A garnish of chopped fresh parsley adds extra color and flavor.

It is commonly made from a synthetic flavour compound, and herein lays the problem because the flavour compounds are mainly the stinky elements of truffles. Oils labelled truffle aroma, truffle scent, truffle flavour or truffle concentrate are most likely based on a synthetic flavour compound.

As far as truffle oil, Ramsay said he hates this trend the most, because apparently chefs don't know how to use it correctly. Ramsay pointed out that truffle oil should be poured in small amounts, but restaurants use large caps that cause too much to come out at once. We get it, Gordon.

Vegetable oil and canola oil are two popular types of oil used for commercial deep frying because of their high smoke points. Which oil is the better option? Canola oil is often favored because of its neutral flavor, low saturated fat content, and balanced fatty acid profile.

Why Are Truffles so Expensive? Rarity and availability impact truffle price. Truffles grow in wild forests—you can't plant them in your garden—and only during a few months of the year.

Avoid pairing truffles with ingredients that are too spicy or acidic–like citrus or tomato sauce–as these are likely to overpower the truffle's flavor.

What pairs best with truffle cheese? ›

Various charcuterie and cured meats go well with truffle cheese. The salty but subtle flavour of Prosciutto di Parma provides a delicious accompaniment while thin slices of cured ham offer a sensational contrast, boosting the overall taste experience.

Truffles are mushrooms that grow underground in forests. They're shaped like small, unsymmetrical balls and can be found by digging, especially near tree roots. They have a distinct earthy smell and taste.

It seems "truffle fries" are super trendy these days. No surprise, they're downright amazing – crisp, golden-brown French fries with hints of earthy truffle oil. Problem is, they ARE French fries after all, which means they dish up about 300 calories and 20 grams of fat per 3-ounce serving.

While many chefs refuse to cook with commercial truffle oil at all, some believe that moderation is key. Other chefs, like Los Angeles-based French chef and founder of FoodFlo Florence Bertheau, believe there is no substitute for the real thing.

Truffle Parmesan Seasoning was created as a convenient way to bring the rich, savory flavors of Truffles and Parmesan cheese to recipes and finished foods. High-quality black truffle salt provides a base of umami-rich flavor to this blend.

It's usually made by infusing extra virgin olive oil and either real truffles or a chemical alternative to create the flavor and essence.

Parmesan cheese is traditionally made from cow's milk and is aged at least 12 months. Whole milk and naturally skimmed milk are combined and then distributed into copper vats for heating. During the two-step heating process, additional ingredients like whey and rennet are added to form the curd.

The proteins in Parmesan cheese are composed of amino acids, including tyrosine. Over time, the tyrosine molecules bind together, forming small, crunchy crystals that give the cheese a unique texture. The crystals in Parmesan cheese can range in size from small, sand-like granules to larger, crunchy pieces.