Truffle Parmesan Fries (Printable Version)

Crispy homemade fries tossed with aromatic truffle oil and freshly grated Parmesan cheese for a decadent, savory snack.

# 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 and 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

# How To Make:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Soak the 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 the fries with olive oil, salt, and pepper until evenly coated.
04 - Spread the fries in a single layer on the prepared baking sheet. Bake for 30 to 35 minutes, flipping halfway through, until golden and crispy.
05 - Remove the fries from the oven and immediately transfer to a large bowl. Drizzle with truffle oil and toss well to coat.
06 - Sprinkle with grated Parmesan and parsley, and toss again. Season with extra salt if desired.
07 - Serve hot immediately.

# Helpful Hints:

01 -
  • They taste like something you'd pay too much for at a restaurant, but cost almost nothing to make at home.
  • The truffle oil transforms ordinary fries into something that feels special enough for company or a treat-yourself night.
  • You can prep them ahead and bake them right before serving so you're not stuck in the kitchen during dinner.
  • They're endlessly customizable with different cheeses, herbs, or dipping sauces depending on your mood.
02 -
  • Drying the potatoes thoroughly after soaking is the single most important step for crispiness, so don't rush it.
  • Add the truffle oil after baking, not before, because high heat destroys its delicate flavor and you'll waste your money.
  • Don't pile the fries on top of each other on the baking sheet or they'll steam instead of crisp, and you'll end up with soggy disappointment.
03 -
  • Invest in a small bottle of good quality truffle oil because the cheap stuff often tastes artificial and ruins the whole dish.
  • Grate your Parmesan fresh right before tossing it on the fries so it melts slightly and clings to every piece.
  • If you're making these for a party, bake them just before guests arrive so they're still warm and crispy when you serve them.
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