Truffle Parmesan Fries (Printable Version)

Golden crispy fries drizzled with truffle oil and topped with fresh Parmesan cheese and parsley for an elegant side.

# Ingredient List:

→ 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 - Extra salt to taste

# Directions:

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

# Expert Advice:

01 -
  • They taste expensive but cost less than a single order of restaurant fries.
  • The truffle oil transforms ordinary potatoes into something you will crave at random moments during the week.
  • You can make them in your pajamas and still feel like you are treating yourself to something special.
02 -
  • Drying the potatoes thoroughly after soaking is the single most important step for crispiness, I used to skip it and always wondered why mine turned out soggy.
  • Do not drizzle the truffle oil before baking, the heat will destroy its delicate flavor and you will waste it.
  • Freshly grated Parmesan is non negotiable, the pre grated stuff does not melt the same way and tastes like dust.
03 -
  • Invest in a small bottle of good truffle oil and keep it in a cool, dark place, it lasts longer than you think and a little bottle goes a very long way.
  • If you are making these for a crowd, bake them in two separate batches rather than crowding one pan, the extra few minutes are worth it for fries that actually crisp up.
  • Taste a fry before you add extra salt, the Parmesan is already salty and I have over salted more than one batch in my excitement.
Go Back