Crispy Truffle Parmesan Fries (Print Version)

Golden crispy fries infused with aromatic truffle oil and creamy Parmesan cheese. A simple yet luxurious side dish.

# 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

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Soak 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 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 extra salt if desired.
07 - Serve fries hot and enjoy immediately.

# Additional Tips::

01 -
  • It takes ordinary potatoes and transforms them into something that tastes like it came from a bistro.
  • The truffle oil adds a luxurious aroma without any complicated technique or fancy equipment.
  • You can make them in the oven, so there's no messy deep frying to deal with.
  • They're crispy on the outside, fluffy inside, and coated in salty, nutty Parmesan.
02 -
  • Drying the potatoes thoroughly after soaking is absolutely essential, any water left on them will steam instead of crisp in the oven.
  • Don't add the truffle oil before baking, heat destroys its delicate flavor so it must go on at the very end.
  • Spread the fries in a single layer with space between them, crowding the pan traps steam and makes them soggy.
03 -
  • If you want even more crunch, toss the fries with a tablespoon of cornstarch along with the oil before baking.
  • Grate the Parmesan yourself instead of using pre-grated, it melts better and tastes fresher.
  • For a little heat, add a pinch of red pepper flakes along with the parsley at the end.
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