Truffle Parmesan Fries (Printable)

Homemade crispy fries drizzled with truffle oil and topped with Parmesan cheese. A decadent, savory side ready in 50 minutes.

# 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 Steps:

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 and enjoy immediately.

# Expert Advice:

01 -
  • They taste like something from a fancy bistro but come together with ingredients you can grab on a regular grocery run.
  • The truffle oil adds an indulgent aroma that makes your kitchen smell like a special occasion.
  • Crispy on the outside, fluffy on the inside, with just enough Parmesan to make every bite feel rich.
  • You can prep them ahead and bake right before serving, so they are always hot and fresh.
02 -
  • Skipping the soak might seem like a time saver, but it really does help remove starch and leads to crispier fries, trust me on this one.
  • Add the truffle oil after baking, not before, or you will lose most of that delicate flavor to the heat of the oven.
  • Do not overcrowd the baking sheet, give each fry some space or they will steam and turn soggy instead of crispy.
03 -
  • Use a mandoline or a sharp knife to cut your fries as evenly as possible so they cook at the same rate and you do not end up with some burnt and some undercooked.
  • Invest in a good quality truffle oil, the cheap stuff can taste artificial and ruin the whole dish, a little goes a long way so it is worth spending a bit more.
  • Grate your Parmesan right before tossing it with the hot fries so it melts slightly and clings to every piece instead of just sitting on top.
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