Homemade Truffle Fries Parmesan (Printable)

Crispy golden fries tossed with aromatic truffle oil and crowned with freshly grated Parmesan cheese.

# What You'll 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

# Method:

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.

# Insider Tips:

01 -
  • These fries transform a humble bag of potatoes into something that feels like it came from a restaurant that requires reservations three weeks out
  • The truffle oil creates this incredible aroma that makes everyone in your house migrate toward the kitchen like zombies
02 -
  • Those extra minutes spent patting the potatoes completely dry before baking are what separate soggy fries from the ones people keep stealing from the platter
  • Truffle oil loses its potency when heated, so always add it after the fries come out of the oven
03 -
  • Space the fries out on the baking sheet—if they are too crowded they will steam instead of crisp
  • Let the baking sheet heat up in the oven before adding the fries for an extra crispy bottom layer

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