Truffle Parmesan Fries (Printer-friendly)

Golden fries tossed with aromatic truffle oil and freshly grated Parmesan cheese for an elegant, savory side dish.

# What You’ll 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 - Extra salt to taste

# Directions:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Soak cut potatoes 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 grated Parmesan and parsley over fries, then toss again. Season with additional salt if desired.
07 - Transfer to serving vessel and serve hot.

# Expert Tips:

01 -
  • It turns ordinary potatoes into something that feels expensive and special without any complicated techniques.
  • The truffle oil adds an aromatic depth that makes every bite taste like an indulgence you earned.
  • You can bake them instead of frying, so your kitchen stays clean and you still get that crispy golden edge.
  • Parmesan clings to the hot fries and melts just enough to create salty, umami pockets in every bite.
02 -
  • If you skip drying the potatoes after soaking, they will steam instead of crisp, and you'll end up with sad, soggy fries.
  • Add the truffle oil after baking, not before, because heat destroys its delicate aroma and you'll waste the flavor.
  • Use freshly grated Parmesan from a block, the pre-grated stuff doesn't melt the same way and often tastes like dust.
03 -
  • Cut your fries as evenly as possible so they all 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 baked fries back in the oven for an extra 5 minutes after adding the Parmesan.
  • Keep your truffle oil in a cool, dark place and use it within a few months, it loses potency fast once opened.
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