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Baked Fries Recipe

Baked Fries With Sea Salt and Truffle Oil

Want to turn up the volume on baked fries? Be like girlA and drizzle them with truffle oil!

Here I go again with the truffle oil . . . guarantee you’ll love these! Truffle oil on French fries just go together like PB&J. I brought these to a get together and they were gone in minutes! You can peel the potatoes if you’d like, but I’m not fond of the peeling process. If they don’t have to be peeled, you can bet I won’t do it. So it’s up to you.

Look at the easy recipe after the break.

Baked Fries With Sea Salt and Truffle Oil

Baked Fries With Sea Salt and Truffle Oil

Baked Fries With Sea Salt and Truffle Oil


  1. 6-7 small to medium russet potatoes
  1. Truffle oil
  1. Sea salt


Preheat oven to 425. Scrub and/or peel the potatoes. Cut into fries and place in a bowl. Coat with the truffle oil. I didn’t measure it out—I used just enough to coat the fries, a little over a tablespoon. Sprinkle with salt—again, to taste and enough to coat the fries. I set the bowl aside for about an hour to let them marinate for a bit.

Line a large baking sheet with foil and lightly spray with cooking spray. After letting the fries sit for a while, the bowl had a lot of liquid from the potatoes. Use a slotted spoons or your hands to layer the fries on the baking sheet. I drizzled a bit more truffle on top and sprinkled a little more salt on them.

Bake for 15-20 minutes, then turn the fries as best you can. There’s no magic way to do this—just flip and move them around so that they don’t stick to the foil. Bake for another 15-20 minutes. For the last few minutes of baking, I switched to broil and browned them a tiny bit. I think they’re tasty on their own without any sauces, but either way, you’re sure to enjoy this decadent treat!

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Join The Conversation
GummiBears GummiBears 6 years
This looks pretty tasty. I hope TJs still carries truffle oil.
girlA girlA 6 years
You're not a jerk! :) I made them right before I left, transferred them to the serving dish, covered them with foil, put them back in the warm oven for 5 minutes so that the dish stayed warm, and left. (The party was across the street). Surprisingly, they stayed rather crispy, too. I think placing them under the broiler for a few minutes really helped.
bluebellknoll bluebellknoll 6 years
Not trying to be a jerk but - how do you take these to a get-together without them getting cold and soggy? Did you serve them cold or did you reheat them?
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