Truffle Parmesan Fries (Printable)

Golden crispy fries finished with aromatic truffle oil, grated Parmesan, and fresh parsley for an elegant, savory side dish.

# 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 and pat thoroughly 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 a serving dish and serve hot immediately.

# Expert Tips:

01 -
  • These fries taste like something you'd order at a fancy restaurant but cost a fraction of the price.
  • The truffle oil adds an earthy richness that makes ordinary potatoes feel like a celebration.
  • They come together with pantry staples and a little patience, no deep fryer required.
02 -
  • Drying the potatoes completely after soaking is crucial, any moisture will steam the fries instead of crisping them.
  • Don't overcrowd the baking sheet or the fries will steam and turn soggy, use two pans if needed.
  • Add the truffle oil after baking, not before, or the heat will destroy its delicate flavor.
03 -
  • Invest in a good bottle of truffle oil, the cheap stuff often tastes artificial and won't give you that earthy, luxurious flavor.
  • Grate the Parmesan fresh from a block, pre grated cheese doesn't melt the same way and can taste dusty.
  • If you like heat, add a pinch of red pepper flakes along with the Parmesan for a spicy kick.
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