Truffle Parmesan Fries (Print Version)

Crispy homemade fries elevated with aromatic truffle oil and freshly grated Parmesan cheese.

# Components:

→ 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

# Directions:

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 completely 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 evenly.
06 - Sprinkle grated Parmesan cheese and fresh parsley over fries. Toss again and season with additional salt if desired.
07 - Transfer to serving dish and serve immediately while hot.

# Expert Advice:

01 -
  • They taste like something you'd order at a bistro, but you can make them in your pajamas on a Wednesday.
  • The truffle oil transforms humble potatoes into something that feels like a small luxury.
  • Crispy on the outside, fluffy inside, and coated in salty Parmesan, they disappear fast.
  • You probably have most of what you need already sitting in your kitchen.
02 -
  • Drying the potatoes thoroughly after soaking is non-negotiable, any moisture left behind will make them soggy.
  • Don't skip the flip halfway through baking, it's the difference between pale fries and golden crispy ones.
  • Add the truffle oil after baking, not before, heat destroys its delicate aroma and you'll lose that earthy punch.
  • Use freshly grated Parmesan, the pre-shredded stuff has anti-caking agents that prevent it from melting properly.
03 -
  • Cut your fries as evenly as possible so they cook at the same rate and you don't end up with some burnt and others undercooked.
  • If you're making a big batch, use two baking sheets and rotate them halfway through for even crisping.
  • A light hand with the truffle oil goes a long way, too much can taste artificial and overpowering.
  • Toss the fries in a large bowl rather than on the baking sheet so the Parmesan distributes evenly without clumping.
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