Truffle Parmesan Fries (Print Version)

Golden crispy fries elevated with truffle oil and fresh Parmesan cheese. An elegant, savory side that's surprisingly simple to make.

# 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 - Salt to taste

# How to Make It:

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 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 as desired.
07 - Transfer to serving dish and serve immediately while hot.

# Expert Tips:

01 -
  • They taste like something you'd order at a restaurant but cost a fraction of the price.
  • The truffle oil transforms basic fries into something guests always ask about.
  • You can bake them instead of frying, so cleanup is easier and you don't smell like a deep fryer.
  • The Parmesan gets all melty and clings to every crispy edge.
02 -
  • If you skip drying the potatoes after soaking, they will steam instead of crisp and you'll end up with soggy fries.
  • Add the truffle oil after baking, not before, or the heat will cook off all the flavor and you'll waste your money.
  • Don't crowd the baking sheet or the fries will steam each other instead of crisping up.
03 -
  • Use a mandoline or a sharp knife to cut the fries evenly so they cook at the same rate.
  • Grate the Parmesan yourself instead of buying pre-grated, it melts better and tastes fresher.
  • If you're making a big batch, bake them on two sheets and rotate them halfway through for even browning.
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