Truffle Parmesan Fries (Printable)

Crispy homemade fries elevated with aromatic truffle oil and freshly grated Parmesan cheese for an indulgent side dish.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs russet potatoes, peeled and cut into fries
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper

→ Seasoning & Garnish

05 - 2 tablespoons truffle oil
06 - 0.33 cup freshly grated Parmesan cheese
07 - 2 tablespoons fresh parsley, finely chopped
08 - Salt to taste

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Soak the cut potatoes in cold water for 30 minutes to remove excess starch. Drain and pat thoroughly dry with a clean kitchen towel.
03 - In a large bowl, toss the fries with olive oil, salt, and pepper until evenly coated.
04 - Spread the fries in a single layer on the prepared baking sheet. Bake for 30 to 35 minutes, flipping halfway through, until golden and crispy.
05 - Remove the fries from the oven and immediately transfer to a large bowl. Drizzle with truffle oil and toss well to coat.
06 - Sprinkle with grated Parmesan and parsley, and toss again. Season with extra salt if desired.
07 - Transfer to a serving dish and serve hot.

# Expert Suggestions:

01 -
  • They taste expensive but cost less than a single restaurant appetizer.
  • The truffle oil transforms ordinary potatoes into something guests will ask about for weeks.
  • Baking them means less mess and no splattering oil to clean up afterward.
  • You can prep the potatoes ahead and bake them right before serving.
02 -
  • Skipping the soak makes the fries softer and less crispy, and I learned that the hard way on my first attempt.
  • Crowding the baking sheet traps steam and turns them soggy, so use two sheets if you need to.
  • Add the truffle oil after baking, not before, or the heat will cook off all that delicate flavor.
03 -
  • Use a mandoline or a fry cutter to get evenly sized fries so they cook at the same rate.
  • Invest in a good quality truffle oil, because the cheap stuff often tastes artificial and ruins the dish.
  • Grate the Parmesan right before tossing it with the fries so it stays fluffy and doesn't clump.
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