Jessica in the Kitchen · by Jessica from Jessica in the Kitchen
How to Make Truffle Fries
NUTRITION · PER SERVING50M COOK
CAL 87%·PRO 17%
CARBS 50G12% OF CAL
4G FIBER0G ADDED2G INTRINSIC45G OTHER2G TOTAL SUGAR
FAT 173G90% OF CAL
23G SAT149G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy homemade fries with an earthy truffle flavor and vegan Parmesan topping. A sophisticated side dish or appetizer with luxurious truffle notes.
sidefrench🍪 sheet pan🌡️ thermometer🫕 dutch oven🔥 ovengluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 large russet potatoes (or Yukon Gold for a creamier texture - about 500 g)
- 2 cups vegetable oil (for frying or see baking method below - 480 ml)
- 2 tablespoons white or black truffle oil (30 ml)
- ¼ cup grated vegan Parmesan cheese (25 g)
- 1 tablespoon finely chopped fresh parsley (4 g)
- ½ teaspoon sea salt (or to taste - 2.5 g)
- ½ teaspoon black pepper (1 g)
- Truffle aioli (mix vegan mayo with truffle oil and lemon juice to taste)
- Extra Parmesan
- More chopped parsley
At a glance
PER SERVING · TIME 50M
CAL 87%·PRO 17%
CARBS 50G12% OF CAL
4G FIBER0G ADDED2G INTRINSIC45G OTHER2G TOTAL SUGAR
FAT 173G90% OF CAL
23G SAT149G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 10m
- Sodium
- 625mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1097mg
- Calcium
- 132mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 625MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.