Parmesan Truffle Fries from The Capital Grille feature golden, crispy fries tossed in aromatic truffle oil and topped with freshly grated Parmesan cheese, delivering a decadent blend of earthy flavors and crispy textures.
Equipments
- Deep fryer
- Fry basket
- Mixing bowl
- Tongs
- Box grater or microplane
- Sheet pan or tray (for draining)
- Paper towels
- Serving dish or plate
Ingredients
- 2 lb (900g) russet potatoes
- Vegetable oil (for frying)
- 1/4 cup freshly grated Parmesan cheese
- 1–2 tablespoons truffle oil
- 1 teaspoon kosher salt
- 1 tablespoon chopped fresh parsley (optional)
Russet potatoes are ideal for achieving crispy fries due to their high starch content and low moisture. Using fresh truffle oil is essential to capture the authentic earthy aroma without overpowering the dish. Freshly grated Parmesan cheese melts better and offers richer flavor compared to pre-grated varieties, enhancing your fries' taste. Properly draining the fries on paper towels removes excess oil for optimal crispiness. Your homemade Parmesan Truffle Fries from The Capital Grille copycat menu will deliver a gourmet experience that mirrors the restaurant's decadent blend of textures and flavors.
Instructions
- Instructions:
- Peel (optional) and cut russet potatoes into 1/4-inch thick fries.
- Soak cut potatoes in cold water for at least 30 minutes; drain and pat completely dry.
- Preheat deep fryer with vegetable oil to 350°F (175°C).
- Fry potatoes in batches for 3–4 minutes until pale and just tender; do not brown.
- Remove fries to a sheet pan lined with paper towels; let cool for 10–15 minutes.
- Increase fryer temperature to 375°F (190°C).
- Fry the cooled potatoes again in batches for 2–3 minutes until golden and crispy.
- Drain fries well on fresh paper towels.
- Transfer hot fries to a large mixing bowl.
- Drizzle fries with truffle oil and sprinkle with kosher salt.
- Toss gently to coat evenly.
- Add freshly grated Parmesan cheese (and parsley, if using); toss again.
- Serve immediately in a serving dish or plate.
Substitution
Parmesan Truffle Fries from The Capital Grille copycat menu recreate the signature dish's crispy russet fries coated in fragrant truffle oil and topped with sharp Parmesan cheese. You can substitute truffle oil with white truffle butter or mushroom-infused oil for a different but still earthy aroma. If fresh Parmesan is unavailable, a high-quality grated Pecorino Romano or aged Asiago can provide a similar savory depth. Using a deep fryer ensures perfectly crispy fries, but oven-baking at high heat is an alternative if you want a lighter option. Drain fries thoroughly on paper towels after frying to maintain optimal crispness before tossing with oil and cheese.
Tips
Ensure your potatoes are thoroughly dried after soaking to prevent oil splatter and achieve optimal crispiness. Maintain precise oil temperatures of 350degF for the initial fry and 375degF for the final fry to create perfectly tender inside and crispy outside fries. Use freshly grated Parmesan for the best flavor and texture, avoiding pre-grated cheese that can clump. Toss the fries gently with truffle oil and cheese to evenly distribute flavors without sogginess, so your Parmesan Truffle Fries match The Capital Grille's quality.
Nutritions
Parmesan Truffle Fries are rich in carbohydrates from russet potatoes, providing a substantial energy source for Your body. The truffle oil adds a unique flavor while contributing healthy fats, mainly unsaturated, which support heart health. Parmesan cheese offers a good amount of protein and calcium, essential for bone strength and muscle function. Keep in mind the dish is moderately high in calories and sodium due to frying and added salt, so portion control is beneficial.
Storage
To store leftover Parmesan Truffle Fries, spread them in a single layer on a baking sheet lined with paper towels and cover loosely with foil to retain crispness. Keep the tray in the refrigerator for up to 2 days to maintain freshness. When reheating, use a preheated oven at 400degF (200degC) to restore their crispy texture effectively without sogginess.
Variation or Alternatives
You can experiment by substituting Yukon gold potatoes for a creamier texture or sweet potatoes for a slightly sweet and colorful twist. Instead of deep frying, try oven-baking the fries at 425degF (220degC) for 25-30 minutes for a healthier alternative that still yields crispiness. Swap truffle oil with garlic-infused olive oil or drizzle with a bit of white truffle butter for enhanced flavor complexity. For an extra layer of taste, sprinkle a mix of grated Pecorino Romano and Parmesan cheese before serving.
Allergies
Parmesan Truffle Fries contain dairy from the Parmesan cheese, which can cause allergic reactions in individuals sensitive to milk proteins. The vegetable oil used for frying might be processed in facilities handling allergens, so cross-contamination is possible. You should inform the restaurant about any food allergies before ordering to ensure your safety.
Why this recipe?
Parmesan Truffle Fries from The Capital Grille are highly praised for their perfect combination of crispy golden fries, aromatic truffle oil, and rich Parmesan cheese, creating an indulgent flavor experience. The dish stands out for its balance of earthy truffle notes and savory cheese, elevating a simple side to a gourmet treat. Making a copycat version allows you to enjoy this luxurious taste at home, saving the cost of dining out while impressing guests with a restaurant-quality appetizer. Your efforts to replicate the intricate flavors and textures result in a satisfying and memorable snack that rivals the original.