Homemade Truffle Fries Parmesan (Printable)

Crispy oven-baked fries with aromatic truffle oil and freshly grated Parmesan. An elegant 50-minute side serving four.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs russet potatoes
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

# Steps:

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 Tips:

01 -
  • The truffle oil transforms humble potatoes into something restaurant-worthy with zero fuss
  • These fries strike that perfect balance between crispy exterior and tender, fluffy inside
  • They make any meal feel special without requiring fancy techniques or hard to find ingredients
02 -
  • Dry your potatoes thoroughly after soaking, otherwise they'll steam instead of crisp up in the oven
  • Let the fries cool for just a minute after baking before adding truffle oil, so the flavors cling beautifully
03 -
  • Soak your fries for the full 30 minutes, it makes a remarkable difference in crispiness
  • Add truffle oil immediately after baking while the fries are piping hot for maximum flavor absorption

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