These rich and flavorful truffle sweet potato fries offer a double dose of truffle flavor and are tossed in parmesan, fresh parsley, and black pepper. Naturally gluten-free.
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What’s to love about this recipe?
- It’s pretty darn easy! Making homemade fries is really not that difficult especially when they’re baked like these ones; no need to mess with a deep-fat fryer or a pan of hot oil. A sharp knife to slice up the potatoes and a sheet pan is pretty much all you need.
- They’re tasty! I mean, of course they are, otherwise I wouldn’t be sharing this recipe with you all. These baked truffle fries are bursting with flavor including earthy truffle, nutty parmesan, salt, and fresh parsley and black pepper.
- The use of truffles! Truffles are a fun and unique ingredient and personally, I’m all about that. See below for information about truffles.
What are truffles?
Truffles, in case you’re not familiar, are a type of fungus that grows underground near the roots of oak and hazelnut trees among others. There are many species which can be found spanning the globe from North America to the Middle East.
White truffles specifically, are highly coveted in the culinary world, commonly selling for $3,000 a pound or more. They are more elusive and more flavorful than the black varieties often being described as garlicky or even nutty.
Because black truffles are easier to come and thus less expensive they are used in cooking more frequently. The flavor of black truffles can be described as earthy, mushroomy, and sometimes even chocolatey.
Ingredients (+ notes & substitutions)
- Sweet potato(es): This recipe only calls for one pound of sweet potatoes which renders two servings. Since fries don’t keep well, I find it best not to make more than you can eat right away. If you’re serving a crowd you can easily double or even triple this recipe.
- Cornstarch: Cornstarch helps draw out the moisture from the potatoes and absorbs it, resulting in crispier fries. Yes please!!!
- Olive oil: The potatoes should be rubbed down with a little bit of oil prior to baking to help crisp them up.
- Black truffle oil: The first of two truffle-infused ingredients used in this dish. It can be found at some grocery stores, commonly at places like TJMAXX and Home Goods, or purchased online through Amazon. I have included a link below to a quality brand that is also affordable. When choosing truffle oil it is essential to opt for one that has visible truffles floating in it.
- Parmesan cheese: Because everything is better with a little cheese. Feel free to pass it up in order to keep the fries vegan/vegetarian. P.S. I recently learned that parmesan cheese is not vegetarian friendly. Look it up – it’s true!
- Fresh parsley: Let me tell ya, these sweet potato fries are RICH. Fresh herbs always help with that, thus the parsley.
- Truffle salt: The second dose of truffle-y goodness. Once again, I have included an Amazon purchase link below. You can use regular sea salt instead if you wish.
- Black pepper: Freshly cracked is best!
How do you make truffle sweet potato fries with parmesan? (+ tips)
- Begin by slicing the sweet potatoes lengthwise into 1/4″ by 1/4″ strips. For even cooking try to keep them as close to these dimensions as possible.
2. Next, submerge the potatoes in a bowl of cold water and allow them to soak for 30 minutes to an hour or even overnight. Soaking the potatoes draws out the starch resulting in crispier fries.
3. Preheat oven to 425 degrees.
4. Meanwhile, line a large baking sheet with parchment paper and set aside.
5. Drain the potatoes over a colander, rinse with fresh tap water then pat dry. You will likely notice the starch sediment in the water.
6. Transfer the potatoes to the baking sheet and sprinkle with cornstarch. Rub it into the potatoes, then drizzle with the olive oil and toss to coat.
7.Arrange the potatoes in a single layer (no overlapping) and bake in the top half of the oven for 15-minutes.
8. After 15-minutes, remove from the oven, flip the fries, and bake another 10-15 minutes until they begin to brown and are crispy.
9. Remove from the oven and rest on the baking sheet for five minutes.
10. Drizzle with the truffle oil and sprinkle with parmesan, parsley, truffle salt, and black pepper; toss to coat. Serve warm.
These fries are best enjoyed fresh, however, may be refrigerated in an airtight container for up to four days.
More potato side dishes
- Cilantro Lime Sweet Potato Salad: Super simple gluten-free, vegan roasted sweet potato salad with cilantro, red onions, and lime. May be served warm or cold and ready in just 30 minutes.
- French Onion Potatoes (Roasted or Grilled): These easy, versatile, and flavorful French onion seasoned potatoes can be roasted or grilled making them a great gluten-free side dish for your next barbecue or a weeknight dinner.
- Gouda Mashed Potatoes w/ Caramelized Onion & Garlic: These Gouda mashed potatoes are perfect for a special occasion. Laced with sweet caramelized onions, fragrant garlic, and plenty of cheese and fat, these delectably rich potatoes are bound to be a hit. Naturally vegetarian and gluten-free.
If you make these truffle sweet potato fries with parmesan I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 1 pound sweet potatoes, peeled
- 1 1/2 teaspoon cornstarch
- 2 teaspoons olive oil
- 1 1/2 teaspoons truffle oil
- 2 tablespoons shredded parmesan
- 1 tablespoon minced parsley
- 1/2-1 teaspoon truffle salt, can sub for sea salt
- Ground black pepper to taste, preferably freshly cracked
- Begin by slicing the sweet potatoes lengthwise 1/4" by 1/4" strips. For even cooking try to keep them as close to these dimensions as possible.
- Submerge the potatoes in a bowl of cold water and allow to soak for 30 minutes to an hour. **For crispier fries don't skip this step. (see notes)
- Preheat oven to 425 degrees.
- Meanwhile, line a large baking sheet with parchment paper and set aside.
- Drain the potatoes over a colander, rinse with fresh tap water then pat dry.
- Transfer the potatoes to the baking sheet and sprinkle with the cornstarch. Rub it into the potatoes, then drizzle with the olive oil and toss to coat.
- Arrange the potatoes in a single layer (no overlapping) and bake in the top half of the oven for 15-minutes.
- Remove from oven, flip the fries, and bake another 10-15 minutes until they begin to brown and are crispy.
- Remove from the oven and rest on the baking sheet for five minutes.
- Drizzle with the truffle oil and sprinkle with parmesan, parsley, truffle salt, and black pepper; toss to coat. Serve warm.
Storage: These fries are best enjoyed fresh, however, may be refrigerated in an airtight container for up to four days.
- You can even soak the potatoes overnight. Doing so draws out the starch resulting in crispier fries.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 754Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 89mgSodium: 1548mgCarbohydrates: 85gFiber: 9gSugar: 20gProtein: 33g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc