Take french fries to a whole new level with these Vegan Parmesan Truffle Fries. They’re insanely delicious, crispy, salty, and super simple to make at home. The potatoes can be fried, baked, or even cooked in an air-fryer if you’re looking for a healthier version.
What are Truffle Fries?
First off, what exactly are truffles? Truffles are ectomycorrhizal fungi (like mushrooms), and they grow underground near tree roots. They’re insanely expensive because they’re hard to find, frustrating to grow, and don’t last longer than 7-10 days once harvested. Truffles have been described as earthy, pungent, musky, nutty, oaky, and gamey. And interestingly, the truffle’s flavor actually comes from their aroma, not their taste.
Since most of us don’t want to fork over a ridiculous amount of money for actual truffles, we’re going to use truffle oil instead. If possible, look for all-natural truffle oil. Synthetic oils only mimic the flavor of real truffles and can be quite a bit stronger. You may need to adjust the amount of oil depending on which type you’re able to get your hands on. I also found black truffle sea salt from Home Goods a while back. When I bought it, I had no idea how I would use it, but it turns out it was an awesome purchase. Since then, I’ve been adding it to pasta, avocado toast, scrambled tofu, and even popcorn! It’s so good!
How to Make Vegan Parmesan Truffle Fries
My dad has perfected his at-home restaurant-quality french fries, which involves a quick soak and double fry. Follow these foolproof steps and techniques to make my dad’s out-of-this-world homemade french fries:
To Fry:
- Wash the potatoes, leaving the skins on.
- Slice your potatoes using a mandolin, french fry cutter, or knife. Aim for about ¼-inch by ¼-inch thick and 4-6 inches long. This a preference thing, so adjust the thickness to your liking.
- Transfer sliced potatoes to a large bowl of ice water and stir in 1 tablespoon of vinegar. This helps to remove starch and maintain maximum crispiness. Let the potatoes soak for 30 minutes.
- Heat oil to 325°F in a temperature-controlled deep-fryer or a dutch oven using a high-temperature thermometer.
- Thoroughly dry the potatoes since we don’t want any excess water hitting the hot oil.
- Once the oil is 325°F, add potatoes and fry for about 2 minutes. Remove fries and increase the oil temperature to 375°F. Add potatoes back to oil and fry again for another 3-4 minutes, or until golden brown and crispy.
- Remove and drizzle french fries with truffle oil and sea salt. Grate fresh vegan parmesan over the top and serve immediately.
To Bake:
- Preheat the oven to 425°F.
- Wash the potatoes, leaving the skins on.
- Slice your potatoes using a mandolin, french fry cutter, or knife. Aim for about ¼-inch by ¼-inch thick and 4-6 inches long. This a preference thing, so adjust the thickness to your liking.
- Put the potatoes in a large bowl, rinse them well with cold water, and then drain and pat dry.
- Transfer sliced potatoes back to your large bowl, drizzle on some olive oil, sprinkle with salt and toss to combine.
- Line baking sheet(s) with parchment paper. Spread potatoes out evenly on paper, allowing as much room as possible between each one. This will allow for more airflow, which means crispier fries.
- Bake for 10 minutes, then toss and bake for another 10-15 minutes, or until golden brown and crispy. Times will vary depending on thickness.
- Remove and drizzle french fries with truffle oil and sea salt. Grate fresh vegan parmesan over the top and serve immediately.
To Air Fry:
- Preheat the air fryer to 380°F and spray the basket with a nonstick spray.
- Wash the potatoes, leaving the skins on.
- Slice your potatoes using a mandolin, french fry cutter, or knife. Aim for about ¼-inch by ¼-inch thick and 4-6 inches long. This a preference thing, so adjust the thickness to your liking.
- Put the potatoes in a large bowl, rinse them well with cold water, and then drain and pat dry.
- Transfer sliced potatoes back to your large bowl, drizzle on some olive oil, sprinkle with salt and toss to combine.
- Working in batches if necessary, put the potatoes in an even layer in the air fryer basket with no overlapping and cook, turning them halfway through, until golden brown and crispy, about 14 to 16 minutes.
- Remove and drizzle french fries with truffle oil and sea salt. Grate fresh vegan parmesan over the top and serve immediately.
More Recipes
Vegan Tirokafteri (Greek Feta and Roasted Red Pepper Dip)
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make these Vegan Parmesan Truffle Fries and share them with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
Vegan Parmesan Truffle Fries with Jalapeño Aioli
Ingredients
Truffle Fries
- 2 Pounds Russet Potatoes
- 2 tablespoon All-Natural Truffle Oil
- 1 teaspoon Sea Salt
- Vegan Parmesan Freshly Grated
- Vegetable or Peanut Oil for Frying
Jalapeño Aioli
- ⅓ Cup Vegan Mayo
- 1 teaspoon Olive Oil
- 1 Jalapeño Diced, Seeds Removed
- 2 Garlic Cloves Minced
- 2 teaspoon Lemon or Lime Juice
- ¼ teaspoon Salt
Instructions
Truffle Fries (See Post for Air Fryer and Oven Baked Versions):
- Wash the potatoes, leaving the skins on.
- Slice your potatoes using a mandolin, french fry cutter, or knife. Aim for about ¼-inch by ¼-inch thickness and 4-6 inches long. This a preference thing, so adjust the thickness to your liking.
- Transfer sliced potatoes to a large bowl of ice water and stir in 1 tablespoon of vinegar. This helps to remove starch and maintain maximum crispiness. Let the potatoes soak for 30 minutes.
- Heat oil to 325°F in a temperature-controlled deep-fry or a dutch oven using a high-temperature thermometer.
- Thoroughly dry the potatoes to avoid excess water hitting the hot oil.
- Once the oil is 325°F, add potatoes and fry for about 2 minutes. Remove and increase the oil temperature to 375°F. Add potatoes back to oil and fry again for another 3-4 minutes, or until golden brown and crispy.
- Carefully remove the fries with a fry basket or spatula, shaking off excess oil. Add the fries to a sheet pan or plate lined with paper towels.
- Drizzle french fries with truffle oil and sea salt. Grate fresh vegan parmesan over the top while still hot. Garnish with chopped chives or parsley and serve with optional Jalapeño Aioli.
Jalapeño Aioli
- Heat olive oil in small pan over medium heat. Add diced jalapeño and minced garlic and sauté for about 2-3 minutes, or until fragrant.
- Add sauteéd jalapeño and garlic, along with all other ingredients, to a small blender and blend on high until creamy.
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