I’ve always had a soft spot for fries—crispy on the outside, fluffy inside, and just salty enough to make you reach for another handful. But once I started making them in the air fryer, it completely changed the game. Not only do they cook faster and with less oil, but they also get that irresistible crunch I used to think only deep fryers could deliver. And the best part? I can elevate them with a splash of truffle oil for a restaurant-quality bite right at home.
What I love most about this recipe is how a humble potato turns into something so indulgent. A drizzle of truffle oil takes simple fries from snack-time favorite to an appetizer worthy of serving at dinner parties. Add a sprinkle of Parmesan or a pinch of sea salt, and suddenly you’re enjoying fries that taste like they came out of a fancy bistro. Let’s break it down step by step so you can create these crispy, golden beauties in your own kitchen.
What You Need To Make This Recipe
Russet Potatoes: These are the go-to for fries because of their starchy texture. They crisp beautifully on the outside while keeping that pillowy softness inside. Cutting them evenly is the secret to consistent cooking.
Olive Oil: Just a small amount helps the fries get golden in the air fryer. It also acts as a carrier for the truffle oil, so every fry has that earthy aroma when you toss them at the end.
Truffle Oil: This is the star ingredient that gives the fries their gourmet edge. A drizzle goes a long way—too much can overpower the potatoes—so use it sparingly for the perfect balance.
Sea Salt: A simple yet essential finishing touch. The salt enhances the natural flavors of the potato and ties everything together.
Parmesan Cheese (optional): If you want an extra layer of flavor, freshly grated Parmesan adds a nutty, salty kick that pairs perfectly with truffle.
Fresh Parsley (optional): A sprinkle of parsley adds color and a fresh note that cuts through the richness of the oil and cheese.
Ingredients List
- 2 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon truffle oil
- ½ teaspoon sea salt (or to taste)
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley (optional)
How to Make Air Fryer French Fries with Truffle Oil
Step 1: Prep the Potatoes
Peel the potatoes if you prefer, or leave the skins on for a rustic touch. Cut them into thin, even sticks about ¼ inch wide. Soak the potato sticks in cold water for at least 30 minutes to remove excess starch—this step is key for crispiness.
Step 2: Dry and Season
Drain the potatoes and pat them thoroughly dry with a kitchen towel. Toss them with olive oil and a pinch of salt, making sure every fry is lightly coated.
Step 3: Air Fry the Fries
Place the potatoes in the air fryer basket in a single layer—avoid overcrowding so they cook evenly. Set the air fryer to 375°F (190°C) and cook for 15–20 minutes, shaking the basket halfway through. They should be golden and crispy.
Step 4: Add the Truffle Touch
Once the fries are hot out of the air fryer, drizzle them with truffle oil. Toss gently to coat every fry without breaking them.
Step 5: Finish and Serve
Sprinkle with Parmesan cheese and fresh parsley if you’re using them. Serve immediately for the best flavor and texture.
Tips for Making This Recipe
- Cut the fries evenly so they cook at the same rate.
- Don’t skip the water soak—it’s the secret to extra crispiness.
- Make sure the potatoes are fully dry before air frying; moisture makes them soggy.
- Air fry in batches if needed to avoid overcrowding.
- Use high-quality truffle oil for the best flavor—it should be rich and earthy, not artificial.
- Toss the fries with truffle oil only after cooking; heat can dull its delicate flavor.
- Serve right away, as fries lose crispness the longer they sit.
FAQs
Can I use sweet potatoes instead of russet potatoes?
Yes! Sweet potatoes also work great, though they’ll be slightly softer and less crispy than russets.
What’s the best type of truffle oil to use?
Opt for a high-quality truffle oil made with real truffle infusion rather than synthetic flavoring. Both black and white truffle oils can be used—white tends to be more delicate, while black has a stronger, earthier flavor.
Can I make these fries ahead of time?
Fries are best enjoyed fresh, but you can cut and soak the potatoes ahead of time. Keep them in cold water in the fridge for up to 24 hours, then drain and dry before cooking.
Do I need to peel the potatoes?
Not at all—it’s totally up to you. Leaving the skins on adds texture and a rustic look.
How do I reheat leftovers?
Pop them back in the air fryer at 375°F for 3–5 minutes to revive their crispiness.