Air Fryer Truffle Fries
Truffle Fries are made with russet potatoes, olive oil, truffle oil, and Parmesan; air fry at 400°F for 18 minutes until golden and crispy.
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Method
- 1
Soak cut fries in cold water 30 minutes. Drain and dry thoroughly.
- 2
Toss with olive oil, salt, and pepper.
- 3
Air fry at 400°F for 16-18 minutes, shaking every 5 minutes, until golden and crispy.
- 4
Immediately toss with truffle oil, Parmesan, and parsley.
- 5
Finish with flaky sea salt. Serve immediately.
Pro tip. Add the truffle oil AFTER cooking — heat destroys its delicate flavor. A little goes a long way; too much truffle oil tastes artificial. Soaking the potatoes removes starch for crispier fries. These must be eaten immediately; they don't reheat well.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 29 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 250 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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