Truffle Parmesan Fries (Printable)

Crispy oven-baked fries tossed with aromatic truffle oil and freshly grated Parmesan for an elegant side.

# What You'll Need:

→ 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 - Extra salt to taste

# Method:

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 Pointers:

01 -
  • They taste like something you'd pay too much for at a fancy bistro, but you make them in your own kitchen wearing sweatpants.
  • The truffle oil adds an earthy richness that makes even picky eaters ask what makes these so good.
  • Parmesan gets all crispy and salty on the hot fries, creating little pockets of umami heaven.
  • You can prep them ahead and bake them right before guests arrive, looking effortless while actually being strategic.
02 -
  • Skipping the soak or not drying the potatoes well enough will leave you with limp, soggy fries that never quite crisp up.
  • Adding the truffle oil before baking destroys its delicate flavor, so always drizzle it on at the very end.
  • Crowding the pan traps steam and makes everything soft, so use two baking sheets if you need to.
03 -
  • Use a light hand with the truffle oil at first, you can always add more but you can't take it back once it's too strong.
  • Grate the Parmesan right before tossing so it's as fresh and fluffy as possible, it sticks better that way.
  • If you're making a big batch, keep finished fries warm in a low oven while you work through the rest, just don't cover them or they'll steam.
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