Truffle Parmesan Fries (Printable)

Crispy fries drizzled with truffle oil and topped with fresh Parmesan cheese for an elegant, savory side dish.

# What You Need:

→ 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 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 Make It:

01 - Preheat the oven to 425 degrees Fahrenheit. 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 Tips:

01 -
  • They taste like something you'd pay too much for at a wine bar, but they come together in your own oven with pantry staples.
  • The truffle oil transforms simple potatoes into something deeply savory and aromatic without any fussy technique.
  • You can make them as crispy or as soft as you like, and they're endlessly adaptable to whatever cheese or herbs you have on hand.
02 -
  • Drying the potatoes thoroughly after soaking is non-negotiable, any lingering water will steam the fries instead of crisping them.
  • Add the truffle oil after baking, not before, because heat can dull its delicate aroma and waste that precious flavor.
  • Don't skip the flip halfway through baking or you'll end up with fries that are golden on one side and pale on the other.
03 -
  • Use a box grater or microplane to grate the Parmesan fresh, pre-grated cheese has anti-caking agents that prevent it from melting nicely.
  • If you want to prep ahead, cut and soak the potatoes in the morning, then drain and refrigerate them in a sealed container until you're ready to bake.
  • Toss the fries gently but thoroughly after adding the truffle oil so the flavor distributes evenly without breaking the fries apart.
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