Truffle Parmesan Fries (Printable)

Crispy homemade fries tossed with aromatic truffle oil and freshly grated Parmesan cheese for a decadent, savory side.

# 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 and 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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut potatoes into fries and soak 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 cheese and parsley, then toss again. Season with additional salt if desired.
07 - Transfer to serving dish and serve hot.

# Expert Advice:

01 -
  • They taste like something you'd order at a trendy restaurant but cost a fraction of the price and take less than an hour.
  • The truffle oil transforms ordinary potatoes into something that feels special enough for company but easy enough for a Tuesday night.
  • Baking them means less mess and no splattering oil, but you still get that satisfying golden crunch.
  • Parmesan adds a nutty, salty layer that makes every bite more interesting than the last.
02 -
  • Skipping the soak will leave you with fries that are soft and floppy instead of crispy, so don't rush this step even if you're tempted.
  • Drying the potatoes thoroughly is just as important as soaking them, wet fries will steam in the oven and never get that crunchy exterior you're after.
  • Add the truffle oil after baking, not before, because high heat will cook off the delicate flavor and you'll lose that signature aroma.
  • Don't overcrowd the baking sheet or the fries will steam each other instead of crisping up, use two sheets if you need to.
03 -
  • Use a mandoline or a sharp knife to cut the fries into even sizes so they cook at the same rate and you don't end up with some burnt and others undercooked.
  • If you want restaurant-level crispiness, toss the fries with a tablespoon of cornstarch along with the olive oil before baking.
  • Grate the Parmesan right before tossing it with the hot fries so it melts slightly and clings to every surface.
  • Taste a fry before serving and adjust the salt, truffle oil is salty on its own so you might need less than you think.
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