Truffle Parmesan Fries (Printer-friendly)

Golden fries with truffle oil and Parmesan cheese. An elegant, savory side that elevates any meal.

# Ingredient List:

→ 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 - Extra salt to taste

# Directions:

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 thoroughly and pat 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, then toss again. Season with extra salt if desired.
07 - Transfer to a serving dish and serve hot.

# Expert Tips:

01 -
  • The truffle oil transforms ordinary potatoes into something that feels indulgent without any complicated techniques.
  • Theyre just as good as a snack with a movie as they are plated beside a steak for company.
  • You can bake them in the oven or use an air fryer, so theres no deep frying mess to clean up.
  • The Parmesan gets a little melty on the hot fries and creates this salty, nutty crust that clings to every bite.
02 -
  • Skipping the soak or not drying the potatoes thoroughly will leave you with fries that are soft instead of crispy.
  • Add the truffle oil after baking, not before, heating it in the oven destroys the delicate aroma.
  • Use freshly grated Parmesan instead of the pre-grated kind, it melts better and tastes sharper.
03 -
  • Invest in a small bottle of quality truffle oil, the cheap stuff often tastes artificial and can overpower the dish.
  • Grate the Parmesan right before tossing so it stays fresh and melts slightly on contact with the hot fries.
  • Taste a fry before serving and adjust the salt, truffle oil and cheese are both salty so you might need less than you think.
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