Heavenly Parmesan and Truffle Oil Fries to Elevate Your Christmas Feasts

When it comes to holiday meals, the side dishes often steal the show. Among them, theses fries hold a special place in our house, especially when they are crispy, flavourful, and a little bit indulgent. These skin-on fries topped with parmesan and truffle oil bring a luxurious twist to a classic favourite. They pair beautifully with rich mains like my Christmas Ginger & Mustard Ham, adding texture and a burst of savoury goodness to your festive table.

This recipe focuses on achieving fries that are gloriously crispy on the outside and tender inside, enhanced by the earthy aroma of truffle oil and the sharp, nutty flavour of parmesan. The secret lies in the preparation method, which includes blanching the potatoes and roughing up their edges before roasting. Let’s explore how to make these fries that will impress your guests and elevate your holiday feast.

Preparing the Perfect Parmesan and Truffle Oil Fries

The first step to great fries is choosing the right potatoes, opt for starchy varieties like Russets or Maris Piper, which crisp up well while maintaining a fluffy interior. Leave the skin on for extra texture and flavour.

Blanching for Crispiness

Blanching the potatoes softens the edges and removes excess starch, which helps achieve that coveted crunch. Here’s how to do it:

• Cut the potatoes into evenly sized sticks, about 1/2 inch thick.

• Place them in cold water and bring to a boil.

• Boil for about 3 to 4 minutes until the edges start to soften but the centers remain firm.

• Drain the potatoes and let them cool slightly.

  
  

Roughing Up the Edges

After blanching, transfer the potatoes to a colander or a clean kitchen towel. Shake them gently to rough up the edges. This step creates more surface area, which crisps up beautifully during roasting.

Roasting with Oil for Even Cooking

Instead of deep frying, roasting the fries in vegetable oil gives a cleaner, less greasy result while still delivering crispiness.

• Preheat your oven to 220°C (430°F).

• Pour a generous amount of vegetable oil into a roasting tray and heat it in the oven for about 5 minutes.

• Carefully add the blanched fries to the hot oil in the tray.

• Toss the fries gently to coat them evenly with oil.

• Spread them out in a single layer to ensure even cooking.

  
  

Roast the fries for about 25 to 30 minutes, turning them halfway through to brown all sides.

Adding Truffle Oil for an Elegant Finish

About 10 minutes before the fries are done, drizzle truffle oil over them. Truffle oil has a strong aroma and flavor, so adding it late in the cooking process preserves its delicate notes without burning.

• Remove the tray from the oven.

• Drizzle 1 to 2 tablespoons of truffle oil over the fries.

• Toss gently to coat.

• Return the tray to the oven for the final 10 minutes of roasting.

  
  

The Final Touch: Parmesan and Thyme

Once the fries come out of the oven, transfer them to a serving platter while still hot. Immediately sprinkle a generous amount of freshly grated parmesan cheese over the fries. The heat will slightly melt the cheese, creating a deliciously creamy layer.

Add fresh thyme leaves for a fragrant, herbal note that complements the richness of the parmesan and truffle oil.

Serving Suggestions

These fries are a perfect side for holiday mains, especially those with bold flavors. They pair wonderfully with:

• Christmas Ginger & Mustard Ham

• Roast beef or lamb

• Grilled chicken with herb butter

  
  

For a complete festive experience, serve the fries alongside a festive slaw or roasted vegetables.

Tips for Success

• Use fresh potatoes and avoid pre-cut frozen fries for the best texture.

• Don’t skip the blanching step; it’s key to crispiness.

• Use good quality parmesan and fresh thyme for maximum flavor.

• Add truffle oil sparingly; its aroma is potent and can overpower if overused.

• Serve immediately to enjoy the fries at their crispiest.