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Baked Truffle Fries are a healthier, lower-fat version of my current restaurant appetizer obsession. Truffle oil and truffle salt give it an over the top decadent truffle flavour.



Total time

30 minutes




  • 2 medium-large russet potatoes ( scrubbed but not peeled)
  • 3 tsp olive oil ((divided))
  • 2 tsp truffle oil
  • 1 tsp truffle salt
  • garnish
  • grated Parmesan cheese
  • more truffle salt if needed
  • fresh cracked black pepper
  • finely chopped parsley or thyme
  • truffle mayo dip
  • ½ cup mayonnaise
  • 6 tsp truffle oil
  • 1 tsp truffle salt (add this to taste)


  1. Preheat oven to 400F
  2. Slice the potatoes into 1/4 inch matchsticks, or thin wedges and put them in a large bowl. Toss with the oils and salt, using your fingers to make sure all surfaces of the potatoes are lightly coated with oil.
  3. Spread the potatoes out in a single layer on a baking sheet. You can use a silicone mat if you like, I usually don't.
  4. Cook the fries in the preheated oven for 20-30 minutes, or until crisp and golden. Turn the fries after 15 minutes of cooking. The total cooking time will depend on the size of your fries.
  5. Meanwhile mix together the truffle mayo ingredients and taste to adjust any of the components.
  6. Serve the fries piping hot garnished with the cheese, salt and pepper, and herbs.
  7. View the recipe instructions at The View From the Great Island

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