Truffle Fries

Truffle Fries

If you haven’t tried Truffle Fries, you are missing out! Many good restaurants are offering Truffle Fries as an appetizer to be enjoyed with an Aperitivo. Did someone say “Aperol Spritz”?!

Servings: 4

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  • 3-4 large russet potatoes
  • 4 TBSP extra virgin olive oil
  • 1 TBSP sea salt
  • ½ tsp freshly ground black pepper
  • 3 TBSP Truffle Oil
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh parmesan cheese, grated


1. Preheat oven to 425 degrees.

2. Wash potatoes. Leaving skins on, slice each potato in half. Slice each half in half and so on until you have 8-12 potato wedges. (the number will depend on how large your potato is!)

3. Add the Extra Virgin Olive Oil, salt and pepper to a large mixing bowl. Throw in the potato wedges and toss to coat.

4. Using a large sheet pan, lay the potato wedges in a single layer and roast in the 425 degree oven for 15 minutes. Turn potatoes over and roast another 15 minutes until tender and browned.

5. Remove from oven and put potato wedges on a serving platter. Mix well with the Truffle Oil, chopped parsley and grated parmesan. Enjoy!

Cook’s Notes

It is important to know what kind of truffle oil you are using in your recipe. A good truffle oil has a much stronger taste and is to be used sparingly. Whereas, an artificial truffle oil is less potent and usually is made by infusing lower quality oils with artificial truffle flavoring. Enjoy the exquisite taste of truffles with your fries. Remember a little goes a long way!

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This recipe is from Heart Of Abruzzo.