Truffle Fries With Parmesan (Printable)

Crispy potatoes with truffle oil and Parmesan in 50 minutes

# 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 Hints:

01 -
  • Restaurant quality fancy fries without the restaurant markup
  • The earthy truffle aroma makes your kitchen feel like an upscale bistro
02 -
  • Drying the potatoes thoroughly after soaking is non negotiable, or you will end up with soggy steamed fries
  • Add truffle oil after baking, not before, since high heat destroys its delicate aromatic compounds
03 -
  • Grate your Parmesan fresh from a block rather than buying pre grated for dramatically better melting
  • If your fries seem uneven in size, separate them on the baking sheet so smaller ones do not burn

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