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Air Fryer Truffle Fries

Air Fryer Truffle Fries

These crispy Air Fryer Truffle Fries are made with real russet potatoes, garlic butter, parmesan cheese, and truffle oil for a restaurant-style side dish at home. Golden and crispy in the air fryer, they’re packed with garlic parmesan flavor and perfect with burgers, steak, sandwiches, or as an appetizer.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • Air fryer: for cooking the fries until crispy and golden
  • Large bowl: for soaking the potatoes
  • Sharp knife: for cutting the potatoes into fries
  • cutting board for prepping the potatoes
  • Clean kitchen towel or paper towels: for drying the potatoes thoroughly
  • Large mixing bowl for tossing the fries with garlic butter and parmesan

Method
 

  1. Slice the russet potatoes into thin fries, about 1/4-inch thick. Try to keep the fries similar in size so they cook evenly.
  2. Place the cut potatoes in a large bowl of cold water and soak for at least 20–30 minutes to remove excess starch for crispier fries.
  3. Drain the potatoes and dry them extremely well with paper towels or a clean kitchen towel. Moisture prevents the fries from crisping properly.
  4. Preheat the air fryer to 380°F if your air fryer requires preheating.
  5. Add the potatoes to a large bowl and toss with olive oil, salt, and black pepper until evenly coated.
  6. Arrange the fries in the air fryer basket in a mostly even layer, working in batches if needed to avoid overcrowding.
  7. Air fry for 18–24 minutes, shaking the basket halfway through cooking, until the fries are deeply golden and crispy on the outside.
  8. While the fries cook, stir together the melted butter and grated garlic in a large mixing bowl.
  9. Immediately add the hot fries to the bowl with the garlic butter and toss well to coat.
  10. Sprinkle in the finely grated parmesan cheese and parsley or chives, tossing again so the cheese evenly coats the fries.
  11. Finish with truffle oil and toss lightly one final time. Start with 1 tsp truffle oil and add more to taste if desired. Sprinkle with flaky salt and optional French seasoning before serving.
  12. Serve immediately with garlic aioli or lemon wedges if desired.

Notes

  • Best Potatoes: Russet potatoes create the crispiest fries with fluffy centers.
  • Soaking Tip: Soaking the potatoes removes excess starch and helps the fries crisp instead of steam.
  • Don’t Overcrowd: Cook in batches if needed for the crispiest texture.
  • Parmesan Tip: Finely grated parmesan melts and coats the fries better than shredded parmesan.
  • Truffle Oil: A little goes a long way. Add it after cooking for the best flavor.
  • French Seasoning Upgrade: A light sprinkle of The Spice Girl Kitchen French Seasoning adds an herby, savory finish that pairs especially well with the parmesan and truffle flavors. If you don’t have it, the fries are still delicious as written.
  • Shortcut Version: Use a 24 oz bag of frozen fries and cook according to package directions until extra crispy. Toss with the garlic butter, parmesan, herbs, and truffle oil exactly as written.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat in the air fryer at 375°F for 3–5 minutes until crispy again.
  • Nutrition (per serving, 4 servings): approximately 320 calories, 15g fat, 39g carbs, 8g protein, 4g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.