Truffle Parmesan Fries (Printable)

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

# What You 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 - 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 30-35 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, and toss again. Season with extra salt if desired.
07 - Transfer to serving dish and serve hot.

# Expert Advice:

01 -
  • They taste like something you'd order at a bistro but cost a fraction of the price and take less than an hour.
  • The truffle oil transforms ordinary potatoes into something that feels like a treat without any tricky techniques.
  • You can make them on a regular Tuesday and suddenly the whole meal feels special.
02 -
  • If you skip drying the potatoes after soaking them, they will steam instead of crisp up and you'll end up with sad, limp fries.
  • Add the truffle oil after baking, not before, because high heat destroys its delicate flavor and you'll waste your money.
  • Don't pile the fries on top of each other on the baking sheet or they'll steam and never get crispy.
03 -
  • Invest in a small bottle of good truffle oil and keep it in a cool, dark place, it lasts a long time and a little goes a long way.
  • Grate the Parmesan yourself right before tossing, the pre-grated stuff has anti-caking agents that prevent it from melting properly on hot fries.
  • If you're making these for a crowd, prep the fries in advance and store them in cold water in the fridge, then drain and bake them right before serving.
Go Back