Truffle Parmesan Fries
Truffle Parmesan Fries are made with russet potatoes, truffle oil, garlic, and Parmigiano-Reggiano; air fry at 380°F for 22 minutes until shattering and golden.
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Method
- 1
Cut potatoes into ¼-inch sticks. Soak in cold water 30 minutes, then drain and pat bone-dry.
- 2
Toss with olive oil, cornstarch, and salt until evenly coated.
- 3
Air fry at 380°F for 18-22 minutes, shaking every 6 minutes until deeply golden.
- 4
Immediately toss hot fries with garlic butter, truffle oil, and Parmigiano. Top with parsley.
Pro tip. The 30-minute soak removes surface starch — it's the difference between limp and shattering fries.
Why the air fryer wins here
- Ready in 22 minutes. The same dish takes about 35 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 220 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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