Truffle Parmesan Fries (Printable)

Crispy homemade fries with truffle oil, Parmesan cheese, and fresh parsley for an elegant side.

# 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 - 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 thoroughly and pat dry with a clean kitchen towel.
03 - In a large bowl, toss fries with olive oil, kosher salt, and black 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 fresh parsley, then toss again. Season with additional salt if desired.
07 - Transfer to serving dish and serve while hot.

# Expert Hints:

01 -
  • They taste expensive but cost almost nothing to make at home.
  • The truffle oil transforms basic potatoes into something you'd order at a fancy restaurant.
  • They're endlessly adaptable and just as good with a movie as they are plated for guests.
02 -
  • Don't skip the soaking step or you'll end up with fries that are soft instead of crispy on the outside.
  • Add the truffle oil after baking, not before, because heat destroys its delicate aroma and you'll waste it.
  • Use real Parmesan and grate it yourself, the pre-grated stuff doesn't melt or stick the same way.
03 -
  • Buy a small bottle of truffle oil to start, because a little goes a long way and you don't want it going rancid before you use it up.
  • Taste a fry before adding extra salt at the end, because the Parmesan is already salty and it's easy to overdo it.
  • If you're making a big batch, use two baking sheets so the fries aren't crowded, or they'll steam instead of crisp.
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