These truffle parmesan rosemary fries may sound like they're too much effort to make, but they are so easy and they are worth it! Get the recipe to make the perfectly seasoned and crispy air fried french fries with extra deliciousness tossed in with truffle oil, parmesan cheese and fresh rosemary!
Ingredients for Truffle Parmesan Rosemary Fries
- Potatoes - I used Russet potatoes, because the high starch content makes them the perfect density and moisture content for french fries. Idaho potatoes are also a great option.
- Vinegar - Optional, but white vinegar helps to keep the potatoes from turning into mush while parboiling
- Olive Oil - Needed to help the dry spices coat the fries before cooking
- Dry Spices - Garlic Powder, Black Pepper or any seasoning mix. Cajun seasoning blend, garlic & herb are also great options.
- Salt - potatoes need a lot of salt!
- Corn Starch - Optional but this ingredient really helps to get the fries crispy without the deep fry
- Truffle Oil - Just a little bit of truffle oil is needed to get a nice truffle flavor
- Parmesan Cheese - Toss the fries with grated parmesan cheese after they come out of the air fryer
- Rosemary - Fresh rosemary leaves that are removed from the stem and roughly chopped
Tips & Tricks to making the Best Air Fryer Fries
- Choose the right potato. Use either Russet potatoes or Idaho because of their high starch content. They are dense and have less moisture, which means a crisper french fry!
- Cut the potatoes as evenly as possible. This will ensure that potatoes are cooking evenly during every step of the process.
- Rinse in cold water. Rinsing the cut potatoes helps to remove all of the excess starch from them.
- Parboil the fries. Boiling the potatoes in water for a few minutes helps to cook the fries partially before getting extra crispy in the air fryer.
- Season with dry spices. Season the potatoes before they are air fried, but only use dry spices, you want to keep the moisture off the surface of the potato for ensured crispiness.
- Use cornstarch. In addition to the dry seasoning, sprinkle the fries with cornstarch before air frying to help the exterior super crispy!
- Additional seasoning. Add fresh herbs, cheese, flavored oils and an extra sprinkle of salt at the end!
How to make french fries in the air fryer with fresh potatoes?
- Prep the potatoes. Peel and cut the potatoes lengthwise to get fries. Try to cut the potatoes as evenly as possible. I like to cut mine about ½" widths. If they are too thin they will crisp up too fast and you may get too many burned fries. Too thick and they will just take longer to cook. Rinse the potatoes in cold water to remove as much starch as possible. Keep them in the cold water until ready to boil.
- Parboil the fries. Boil the potatoes for a few minutes before air frying them. This process ensures the potatoes are tender and cooked on the inside and air fryer can concentrate on getting the exterior nice and crispy, without drying out the fries. Just drop the potatoes into a pot of water (you can add a pinch of salt and a teaspoon of vinegar to help keep the potatoes intact while boiling), get the water boiling and cook the potatoes for about 5 minutes. The potatoes should be tender and just getting softer and bendy when you pick them up.
- Season the fries. Get the potatoes out of the hot boiling water, before they cook too much and get mushy. Dry the potatoes by patting them with paper towels. Drizzle with olive oil and season with dry spices. I like salt, pepper, garlic powder and chili powder for a little kick. I also sprinkle corn starch to get the fries extra crispy.
- Air Fry. Place the seasoned, parboiled fries into your air fryer basket. Make sure the fries are not touching. You want them to be able to crisp up on every side. Air fry at 400 for about 15 minutes.
- Finish with truffle oil & parmesan. Once the fries come out of the air fryer, immediately toss them with truffle oil and then finish them off with a generous sprinkle of parmesan cheese and chopped rosemary.
For more tasty tot recipes, check out:
- Tandoori Tater Tots
- Crispy Baked Curry Potato
- Batata Vada (Gujarati Aloo or Potato Vada)
- Perfectly Creamy Mashed Potatoes
Truffle Parmesan Rosemary Fries (Air Fryer)
- 4 large Russet potatoes
- 1 teaspoon white vinegar
- 1 teaspoon salt for cooking water
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary roughly chopped
- ½ teasppon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon salt for seasoning fries
- 1 teaspoon corn starch
- 2 teaspoons truffle oil
- ¼ cup grated parmesan cheese
- Peel and cut the potatoes lengthwise, cut the potatoes as evenly as possible, about ½" width. Rinse the potatoes in cold water. Keep them in the cold water until ready to boil.
- In a saucepan on medium heat, add water, salt and vinegar. Once the water has reached a boil, add the cut potatoes. Parboil the potatoes for 5 minutes or just until the potatoes start to get tender.
- Remove the potatoes from the water. Dry the potatoes by patting them with paper towels. Drizzle with olive oil and season with dry spices, chopped rosemary and corn starch.
- Place the seasoned, parboiled fries into your air fryer basket. Make sure the fries are not touching. You want them to be able to crisp up on every side. Air fry at 400°F for about 15 minutes.
- Remove the fries from the air fryer into a bowl. Immediately, toss with parmesan cheese and truffle oil. Add additional salt if needed, serve hot with ketchup.