Truffle Parmesan Fries (Printer View)

Golden crispy fries drizzled with truffle oil and topped with fresh Parmesan cheese. A decadent, savory side.

# Components:

→ Potatoes

01 - 1.5 pounds 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

# Method:

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 and parsley, then toss again. Season with additional salt if desired.
07 - Transfer to serving dish and serve hot.

# Expert Advice:

01 -
  • They taste like something you'd pay too much for at a bistro, but you made them in your own kitchen wearing sweatpants.
  • The truffle oil transforms ordinary potatoes into something that feels like a special occasion.
  • You can prep them ahead and bake them right before guests arrive so you look effortlessly impressive.
  • They're crispy on the outside, fluffy inside, and covered in salty, nutty Parmesan that sticks to every bite.
02 -
  • Skipping the soak or not drying the potatoes thoroughly will leave you with limp, sad fries that never crisp up properly.
  • Overcrowding the baking sheet traps steam and turns your fries into a mushy pile, so use two sheets if you need to.
  • Add the truffle oil after baking, not before, because high heat destroys its delicate flavor and you'll just waste expensive oil.
03 -
  • Invest in a good quality truffle oil because the cheap stuff often tastes artificial and will ruin the whole dish.
  • 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.
  • Toss the fries with Parmesan while they're still hot so the cheese gets a little melty and clings to every surface.
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