Truffle Fries With Parmesan (Printable)

Golden russet potatoes baked until perfectly crisp, then coated in aromatic truffle oil and showered with freshly grated Parmesan cheese and parsley.

# What You Need:

→ Potatoes

01 - 1.5 lbs russet potatoes
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt

→ Aromatics & Finishing

04 - 2 tablespoons truffle oil
05 - 1/3 cup freshly grated Parmesan cheese
06 - 2 tablespoons finely chopped fresh parsley
07 - 1/2 teaspoon freshly ground black pepper

# How To Make:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Wash and scrub the potatoes. Cut them into 1/4-inch thick fries, leaving the skin on for extra texture.
03 - Soak the cut potatoes in cold water for 30 minutes to remove excess starch. Drain and pat thoroughly dry with paper towels.
04 - Toss the dried fries with olive oil and salt in a large bowl until evenly coated.
05 - Spread the fries in a single layer on the prepared baking sheet. Bake for 30-35 minutes, flipping halfway through, until golden and crisp.
06 - Remove the fries from the oven. Immediately drizzle with truffle oil and toss gently to coat.
07 - Transfer to a serving platter. Sprinkle with grated Parmesan, chopped parsley, and freshly ground black pepper. Serve hot.

# Expert Tips:

01 -
  • The truffle oil transforms ordinary potatoes into something that feels decadent and expensive
  • They come out of the oven with this irresistible golden crunch that makes them disappear fast
02 -
  • Skip the soaking step and your fries will never get properly crispy no matter how long you bake them
  • Add truffle oil before baking and the heat will destroy its delicate aroma completely
03 -
  • If you have a convection oven, use it for even better and more consistent crisping
  • Yukon Gold potatoes work beautifully if you want a slightly creamier interior

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