Don Signature Crab - Singapore Food Guide

Truffle Fries with Parmesan

Singapore-style Truffle Fries with Parmesan — double-fried or oven/air-fryer potatoes tossed in truffle oil, grated Parmesan and lemon for a crisp, umami-rich snack.

Truffle Fries with Parmesan

About this dish

Truffle Fries with Parmesan bring a bit of modern cafe and bar culture into Singapore homes — think casual nights in Tiong Bahru cafes, rooftop drinks by the CBD, or sharing plates at a kopi-session with friends. These fries balance that signature earthy aroma of truffle with salty, nutty grated Parmesan and bright lemon, making them an instant hit for supper runs or potluck gatherings in the heartlands.

While not a traditional hawker-centre dish, truffle fries have found a place alongside zi char sides and bar snacks across the island — from East Coast seafood bars to boutique kopitiams reinventing Western classics. The texture is key: a dry, fluffy interior and a super-crisp exterior achieved by soaking the cut potatoes, patting them dry, and double-frying (or using an air fryer/oven for a lighter version). Finish with a light drizzle of truffle oil and a good shower of Parmesan while hot so every strand sticks and melts a little.

Serve these as an indulgent snack for movie nights, a sharing starter at weekend get-togethers, or as part of a casual feast with sambal mayo or garlic aioli on the side. For local variation, offer a chilli padi–infused mayo or a squeeze of calamansi for extra tang — small tweaks that give the fries a uniquely Singapore twist while keeping that irresistible Western comfort-food vibe.

Ingredients

  • 800 g russet potatoes (about 4 medium), scrubbed
  • 200 ml vegetable oil or peanut oil (for deep-frying) or alternative olive oil spray for oven/air-fryer method
  • 1 tbsp cornflour (cornstarch), optional for extra-crisp exterior
  • 1 tsp fine sea salt, plus extra to finish
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp truffle oil (white or black truffle oil), divided
  • 60 g freshly grated Parmesan cheese, plus extra for serving
  • 1 tbsp chopped fresh parsley (or 1 tsp dried parsley)
  • Zest of 1 small lemon (or 1 calamansi), optional for brightness
  • 2 tsp garlic powder (or 1 garlic clove, finely minced)
  • Sambal mayo or garlic aioli, for dipping (approx 100 g), optional
  • Chilli padi, finely chopped, optional garnish for local heat
  • 1 tbsp olive oil (for oven/air-fryer toss), optional
  • Kitchen salt or truffle salt, to taste (use sparingly)

Step-by-Step Method

  1. Cut and soak: Cut the potatoes into 1 cm–1.5 cm matchsticks. Place in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch — this helps a crisp crust like at your favourite cafe.
  2. Dry well and dust: Drain and pat the fries completely dry with kitchen towels. Toss with cornflour (if using), garlic powder and 1 tsp fine sea salt so they are evenly coated.
  3. Heat oil: If deep-frying, heat vegetable oil in a wok or a deep, heavy pot to 160°C for the first fry (use a thermometer). In a typical Singapore home, a wok works well for deep-frying because of the shape and heat distribution.
  4. First fry (low temp): Fry the potatoes in batches for 4–6 minutes until they’re soft but not coloured. Remove and drain on a wire rack or kitchen paper. This step cooks through the interior.
  5. Rest and raise heat: Let the fries rest for 10 minutes. Raise the oil temperature to 190–200°C for the second fry. This double-fry technique creates the restaurant-style crispness.
  6. Second fry (high temp): Return fries to the hot oil in batches and fry for 2–3 minutes until golden and ultra-crisp. Drain on paper or a rack and season immediately with a pinch of fine sea salt.
  7. Air-fryer/oven alternative: For a lighter method, toss dried fries with 1 tbsp olive oil and spread in a single layer in an air-fryer basket or on a baking tray. Air-fry at 200°C for 15–20 minutes, shaking halfway, or oven-bake at 220°C for 30–35 minutes until crisp, turning once.
  8. Finish with truffle and cheese: While the fries are still hot, place them in a large bowl, drizzle 1–2 tbsp truffle oil evenly, add grated Parmesan, lemon zest and chopped parsley. Toss quickly so the cheese melts slightly and sticks to the fries.
  9. Adjust seasoning: Taste and adjust with extra salt, a little more truffle oil (use sparingly) or a squeeze of calamansi/lemon for brightness. If you like Singapore heat, sprinkle finely chopped chilli padi or serve with sambal mayo.
  10. Serve immediately: Serve in a basket or on a platter as a snack or side — great for sharing at potlucks, supper, or as a bar snack with cold drinks. Re-crisp leftovers in a hot oven for 5–8 minutes.

Tips & Serving Ideas

  • Buy truffle oil and good Parmesan at Cold Storage, NTUC FairPrice Finest, or specialty grocers; quality ingredients make the aroma pop.
  • Soak fries in cold water and dry thoroughly — it's the single best trick for crispness whether frying, air-frying or oven-baking.
  • Double-fry for the crispiest result: a low-temperature first fry cooks the potato, and a high-temperature second fry crisps it up, similar to zi char techniques for texture.
  • If using truffle oil, use sparingly — a little goes a long way. Alternatively, mix a pinch of truffle salt with finishing salt for a subtler aroma.
  • For a local twist, serve with sambal mayo or add chopped chilli padi to the dipping sauce for authentic Singapore heat.
  • To reheat leftovers, spread fries on an oven tray and re-crisp at 200°C for 5–8 minutes — microwaving will make them soggy.
  • Air-fryer users: preheat the basket and avoid overcrowding — cook in batches so air circulation keeps fries crisp.

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