Parmesan Truffle Fries with Garlic Mayo

Cut potatoes are tossed in extra virgin olive oil, oven-baked until crisp, then seasoned with black truffle olive oil and grated parmesan.

COOK TIME 45 minutes
PREP TIME 5 minutes
SERVES 6-8 as an appetizer

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Fragrant and earthy with notes of garlic, chocolate, and hazelnut, this black truffle extra virgin olive oil is sure to take this dish to the next level.


Parmesan Truffle Fries

  • 3 / large russet potatoes (2 ½ pounds)
  • 4 tablespoons / Zucchi Organic Extra Virgin Olive Oil
  • 1 tablespoon / salt
  • 1 teaspoon / freshly ground black pepper
  • 3 tablespoons / Zucchi Truffle-Flavored EVOO
  • ¼ cup / fresh parsley, chopped
  • ¼ cup / parmesan cheese, freshly grated

Garlic Mayo

  • ½ cup / mayonnaise
  • 1-2 / garlic cloves, finely minced
  • ½ / lemon, juiced
  • to taste / salt


To prepare the parmesan truffle fries:

Preheat oven to 425℉.

With the skins on, cut each potato into sticks ½ inch sticks to resemble french fries.

In a bowl toss cut potatoes with the Zucchi Organic Extra Virgin Olive Oil, salt, and pepper.

Spread the potato out flat onto a large sheet pan, making sure they aren’t too crowded (you may need two pans). Roast for 30-45 minutes, flipping halfway through until the potatoes are tender and crisp and brown on the outside.

To finish, toss the fries in Zucchi Truffle-Flavored EVOO. Sprinkle chopped parsley and grated Parmesan on top, and season with salt to taste.

To prepare the garlic mayo:

In a small bowl, whisk together the mayo, finely minced garlic, lemon juice, and salt. Season and adjust salt and garlic to taste.

Serve the garlic mayo with the truffle fries and enjoy!