Truffle Parmesan Fries (Printable Version)

Crispy homemade fries elevated with aromatic truffle oil and fresh Parmesan. A decadent, savory side dish that's surprisingly easy to make.

# 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 - Salt to taste

# How to Prepare:

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 30-35 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 - Transfer to a serving dish and serve hot.

# Expert Suggestions:

01 -
  • It transforms humble potatoes into something that tastes like a special occasion without any complicated techniques.
  • The truffle oil and Parmesan combo creates an aroma so rich your family will wander into the kitchen before you even call them.
  • You can prep these ahead and bake them right before dinner, making them perfect for entertaining or weeknight treating.
02 -
  • Drying the potatoes thoroughly after soaking is the single most important step for crispiness, and skipping it will leave you with limp, disappointing fries.
  • Add the truffle oil after baking, not before, because high heat burns off the delicate flavor and you'll waste that precious bottle.
  • Don't pile the fries on top of each other on the baking sheet or they'll steam and turn soggy instead of crisping up.
03 -
  • Invest in a small bottle of quality truffle oil and store it in a cool, dark place because it loses potency quickly once opened.
  • Use a box grater or microplane to grate the Parmesan fresh right before tossing, and the flavor will be noticeably brighter than pre-grated cheese.
  • If you're making a big batch, work in two baking sheets and rotate them halfway through so everything crisps evenly.
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