Homemade Truffle Fries With Parmesan (Printable)

Golden fries drizzled with truffle oil and sprinkled with fresh Parmesan for an irresistible savory side dish.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs russet potatoes, skin on, cut into 1/4-inch thick fries
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt

→ Aromatics & Finishing

04 - 2 tablespoons truffle oil
05 - 1/3 cup freshly grated Parmesan cheese
06 - 2 tablespoons finely chopped fresh parsley
07 - 1/2 teaspoon freshly ground black pepper

# Method:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Wash and scrub the potatoes. Cut them into 1/4-inch thick fries, leaving the skin on for extra texture.
03 - Soak the cut potatoes in cold water for 30 minutes to remove excess starch. Drain and pat thoroughly dry with paper towels.
04 - Toss the dried fries with olive oil and salt in a large bowl until evenly coated.
05 - Spread the fries in a single layer on the prepared baking sheet. Bake for 30-35 minutes, flipping halfway through, until golden and crisp.
06 - Remove the fries from the oven. Immediately drizzle with truffle oil and toss gently to coat.
07 - Transfer to a serving platter. Sprinkle with grated Parmesan, chopped parsley, and freshly ground black pepper. Serve hot.

# Expert Hints:

01 -
  • The truffle oil creates an incredible aroma that fills your entire kitchen and makes everyone ask whats for dinner
  • These fries strike that perfect balance between crispy exterior and fluffy interior that most restaurant versions never quite achieve
02 -
  • Truffle oil loses its potency when exposed to high heat so always add it after the fries come out of the oven
  • Properly drying your potatoes after soaking is absolutely critical because any water left on the surface will prevent proper crisping
03 -
  • Grate your Parmesan fresh from a block rather than buying pre grated cheese because the texture difference dramatically affects how it melts and clings to the fries
  • Let the fries cool for just about 2 minutes after adding truffle oil before tossing with cheese to prevent the cheese from melting completely into the oil

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