Truffle Parmesan Fries (Printable)

Crispy homemade fries with truffle oil and Parmesan cheese. A decadent, savory side that's simple to make and impossible to resist.

# What You Need:

→ Potatoes

01 - 1.5 lbs russet potatoes, peeled and cut into fries
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 0.5 tsp freshly ground black pepper

→ Seasoning & Garnish

05 - 2 tbsp truffle oil
06 - 0.33 cup freshly grated Parmesan cheese
07 - 2 tbsp fresh parsley, finely chopped
08 - 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 the fries with olive oil, kosher salt, and black pepper until evenly coated.
04 - Spread fries in a single layer on the 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 thoroughly to coat.
06 - Sprinkle grated Parmesan cheese and fresh parsley over the fries. Toss well and season with additional salt if desired.
07 - Transfer to a serving plate and serve immediately while hot.

# Expert Advice:

01 -
  • The truffle oil transforms everyday potatoes into something that feels restaurant fancy without any fuss.
  • Crispy edges and fluffy insides make every bite satisfying, and the Parmesan adds just enough salty sharpness.
02 -
  • Drying the potatoes thoroughly after soaking is the difference between crispy fries and soggy disappointment, so don't rush this step.
  • Add the truffle oil after baking, not before, or the heat will cook off its delicate flavor and you'll lose that signature aroma.
03 -
  • Use a mandoline or a sharp knife to cut the fries evenly so they cook at the same rate and you don't end up with burnt ends and raw middles.
  • Grate the Parmesan fresh right before tossing, pre-grated cheese has anti-caking agents that keep it from melting and clinging to the hot fries the way you want.
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