Parmesan Truffle Fries with Garlic Aioli

Turn a bag of frozen French fries into the kind of appetizer you would expect to pay $16 for at a restaurant. Hot, crispy fries are tossed with freshly grated Parmesan, herbs and Seven Barrels White Truffle Extra Virgin Olive Oil, then served with a creamy garlic aioli.

The secret is adding the truffle oil after the fries leave the oven. This preserves its earthy aroma and lets a small amount transform the entire dish.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4–6 as an appetizer

Ingredients

For the Parmesan Truffle Fries

• 1 bag (28–32 ounces) frozen restaurant-style or shoestring French fries
• 1½ tablespoons Seven Barrels White Truffle Extra Virgin Olive Oil
• ½ cup finely grated Parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• Fine sea salt, to taste
• 2 tablespoons finely chopped fresh parsley
• Flaky sea salt for finishing, optional

For the Garlic Aioli

• ½ cup mayonnaise
• 1 small garlic clove, finely grated
• 1 teaspoon fresh lemon juice
• 1 teaspoon Seven Barrels White Truffle Extra Virgin Olive Oil
• Pinch of salt
• Freshly ground black pepper, to taste

Instructions

Make the Garlic Aioli

1. Combine the mayonnaise, grated garlic, lemon juice and White Truffle EVOO in a small bowl.
2. Season with a pinch of salt and black pepper.
3. Refrigerate while the fries cook so the flavors have time to develop.

Cook the Fries

1. Preheat the oven or air fryer according to the directions on the package of frozen fries.
2. Arrange the fries in a single layer. Avoid overcrowding the baking sheet or air-fryer basket, as this prevents them from becoming crisp.
3. Cook according to the package directions, turning once if needed, until deeply golden and crispy.

Add the Truffle Finish

1. Transfer the hot fries immediately to a large mixing bowl.
2. Drizzle with the White Truffle EVOO.
3. Add the Parmesan, garlic powder, black pepper and a light sprinkling of salt.
4. Toss gently until the fries are evenly coated.
5. Transfer to a serving platter and finish with fresh parsley, additional Parmesan and flaky sea salt.
6. Serve immediately with the chilled garlic aioli.

Seven Barrels Kitchen Tip

Add the White Truffle EVOO only after the fries have finished cooking. Its earthy aroma is most noticeable when used as a finishing oil, and a little goes a surprisingly long way.

Make Them Even More Impressive

For a loaded restaurant-style version, finish the fries with:

• Crispy chopped bacon
• Caramelized onions
• Sautéed mushrooms
• Crumbled goat cheese
• A soft fried egg
• Fresh chives

The Grocery Store Glow-Up

Frozen fries are convenient, inexpensive and already engineered to become crisp. Parmesan, fresh parsley and White Truffle EVOO give them the aroma, presentation and rich finish of a high-end restaurant appetizer without making potatoes from scratch.

Best served with: Burgers, grilled steak, roasted chicken, cocktails or a cold glass of sparkling wine.