Truffle Parmesan Fries (Print)

Crispy fries elevated with aromatic truffle oil, fresh Parmesan cheese, and parsley for an elegant, gourmet side dish.

# What You 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 - Extra salt to taste

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Soak cut potatoes in cold water for 30 minutes. Drain and pat thoroughly 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 with grated Parmesan cheese and fresh parsley. Toss again and season with additional salt if desired.
07 - Serve fries hot immediately.

# Top Tips:

01 -
  • The truffle oil transforms ordinary fries into something that feels fancy without any extra effort.
  • You get crispy edges and fluffy centers with just a baking sheet and your oven.
  • The Parmesan adds a salty, nutty layer that makes every bite ridiculously satisfying.
  • It comes together in under an hour, and most of that time is hands off.
02 -
  • Drying the potatoes thoroughly after soaking is the single most important step for crispy fries, any water left on them will cause them to steam and turn soggy.
  • Don't overcrowd the baking sheet or the fries will steam instead of roast, use two sheets if you need to and rotate them halfway through.
  • Add the truffle oil after baking, not before, because heat destroys its delicate flavor and you'll lose that beautiful aroma.
03 -
  • Invest in a good quality truffle oil, the cheap stuff often tastes artificial and will ruin the whole dish.
  • Toss the fries with Parmesan while they're still hot so the cheese melts slightly and clings to every surface.
  • If you're making a big batch, keep the first tray warm in a low oven while you finish the rest.
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