Homemade Truffle Fries Parmesan (Print version)

Crispy russet fries baked until golden, then tossed with aromatic truffle oil and finished with fresh Parmesan and parsley.

# Ingredient List:

→ 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 It:

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 Advice:

01 -
  • Restaurant quality fries without the restaurant price tag or the mystery ingredients
  • The truffle oil transforms humble potatoes into something that feels indulgent and special
02 -
  • Do not skip the soaking step, it is the difference between soggy fries and restaurant quality crispy ones
  • Pat the potatoes completely dry before baking, any moisture will prevent them from getting properly crispy
03 -
  • Use the convection setting on your oven if you have one for even better results
  • Yukon Gold potatoes work if you want a creamier interior, though they will be slightly less crispy

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