Go Back
–+ servings
Truffle Fries with Vegan Parmesan

Vegan Parmesan Truffle Fries with Jalapeño Aioli

Allison Mulcahy
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Ice Bath 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, French, Vegan
Servings 4 Servings
Calories 304 kcal

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.

Nutrition

Calories: 304kcalCarbohydrates: 41gProtein: 5gFat: 14gSaturated Fat: 1gSodium: 593mgPotassium: 946mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 13mgCalcium: 30mgIron: 2mg
Tried this recipe?Tag me @mnveghead