Ingredients

For the Fries:

  • 2 large russet potatoes (about 1.5 lbs / 680g), or frozen fries
  • 2 tbsp olive oil (for homemade fries)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder (optional)

For the Creamy Alfredo Sauce:

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1 tsp truffle oil (adjust to taste)
  • 1 tbsp fresh parsley, chopped (optional, for garnish)

Equipment

  • Baking sheet (for homemade fries)
  • Parchment paper (optional, for baking)
  • Large pot or deep fryer (for frying, if not baking)
  • Medium saucepan (for Alfredo sauce)
  • Whisk
  • Knife and cutting board (for homemade fries)

Instructions

Step 1: Prepare the Fries

  1. For Homemade Fries:
    • Preheat oven to 425°F (220°C) if baking, or heat oil in a deep fryer to 350°F (175°C) if frying.
    • Wash and peel the potatoes (optional, can leave skin on for rustic fries). Cut into 1/4-inch thick fries.
    • Soak fries in cold water for 30 minutes to remove excess starch (optional for crispier fries). Drain and pat dry with a paper towel.
    • Toss fries with olive oil, salt, pepper, and garlic powder (if using). Spread evenly on a parchment-lined baking sheet.
    • Bake for 25-30 minutes, flipping halfway, until golden and crispy. (For frying: fry in batches for 4-5 minutes until golden, then drain on paper towels.)
  2. For Frozen Fries:
    • Cook according to package instructions (oven or air fryer recommended for crispiness).

Step 2: Make the Creamy Alfredo Sauce

  1. In a medium saucepan, melt butter over medium heat.
  2. Add minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
  3. Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
  4. Reduce heat to low and gradually whisk in Parmesan cheese until smooth and fully melted.
  5. Season with salt and pepper. Remove from heat.
  6. Stir in truffle oil, starting with 1 tsp and adjusting to taste (truffle oil is potent, so add gradually).
  7. Keep warm on low heat, stirring occasionally to prevent separation.

Step 3: Assemble the Dish

  1. Place hot fries on a serving platter or individual plates.
  2. Drizzle or ladle the warm Alfredo sauce generously over the fries.
  3. Garnish with chopped parsley for a pop of color (optional).
  4. Serve immediately while the fries are crispy and the sauce is warm.

Tips

  • Truffle Oil: Use high-quality truffle oil for the best flavor. White truffle oil is more intense, while black truffle oil is milder.
  • Cheese: Freshly grated Parmesan melts better than pre-grated varieties.
  • Make Ahead: Prepare fries and sauce separately in advance. Reheat sauce gently and assemble just before serving.
  • Variations: Add crispy bacon bits, sautéed mushrooms, or a sprinkle of red pepper flakes for extra flavor.

Nutritional Information (Approximate, per serving)

  • Serves: 4
  • Calories: 450 kcal
  • Fat: 32g
  • Carbohydrates: 35g
  • Protein: 8g
  • (Values vary based on portion size and preparation method)

Storage

  • Store leftover fries and sauce separately in airtight containers in the refrigerator for up to 2 days.
  • Reheat fries in an oven or air fryer to restore crispiness. Reheat sauce gently on the stovetop, adding a splash of cream if needed.

Enjoy your indulgent Creamy Alfredo Truffle Fries!