Homemade Truffle Fries Parmesan (Printable Version)

Golden fries tossed with aromatic truffle oil and topped with freshly grated Parmesan cheese for a luxurious side dish.

# What You Need:

01 - 1.5 lbs russet potatoes, skin on

02 - 2 tablespoons olive oil

03 - 1 teaspoon kosher salt

04 - 2 tablespoons truffle oil

05 - 1/3 cup freshly grated Parmesan cheese

06 - 2 tablespoons finely chopped fresh parsley

07 - 1/2 teaspoon freshly ground black pepper

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.

02 - Wash and scrub potatoes. Cut into 1/4-inch thick fries, leaving skin on for texture.

03 - Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain and pat thoroughly dry with paper towels.

04 - Toss dried fries with olive oil and salt in a large bowl until evenly coated.

05 - Spread fries in a single layer on the prepared baking sheet. Bake for 30-35 minutes, flipping halfway through, until golden and crisp.

06 - Remove fries from oven. Immediately drizzle with truffle oil and toss gently to coat.

07 - Transfer to serving platter. Sprinkle with grated Parmesan, chopped parsley, and freshly ground black pepper. Serve hot.

01 -

The earthy truffle aroma transforms ordinary fries into something that feels restaurant fancy
That moment when the hot fries hit the truffle oil is pure kitchen magic
These fries steal the show at dinner parties and disappear in minutes

02 -

Never skip the soaking step, it is the secret to fries that actually crisp up instead of steam
Dry your potatoes completely before adding oil, water is the enemy of crispy fries
Truffle oil loses its magic when heated, so always add it after baking

03 -

Use a convection setting if you have it, the circulating air creates extra crispy fries
Yukon gold potatoes work beautifully if you prefer a creamier interior texture
Leftovers never happen, but if they do, reheat in the oven not the microwave