Homemade Truffle Fries With Parmesan (Print Version)

Golden crispy fries coated in aromatic truffle oil and topped with freshly grated Parmesan for a luxurious side dish.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs russet potatoes
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt

→ Aromatics & Finishing

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

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Wash and scrub the potatoes. Cut them into 1/4-inch thick fries, leaving the skin on for extra texture.
03 - Soak the cut potatoes in cold water for 30 minutes to remove excess starch. Drain and pat thoroughly dry with paper towels.
04 - Toss the dried fries with olive oil and salt in a large bowl until evenly coated.
05 - Spread the fries in a single layer on the prepared baking sheet. Bake for 30-35 minutes, flipping halfway through, until golden and crisp.
06 - Remove the fries from the oven. Immediately drizzle with truffle oil and toss gently to coat.
07 - Transfer to a serving platter. Sprinkle with grated Parmesan, chopped parsley, and freshly ground black pepper. Serve hot.

# Expert Advice:

01 -
  • Restaurant-quality results that cost pennies compared to dining out
  • The truffle aroma fills your entire kitchen and makes everything feel special
  • Surprisingly simple technique that transforms ordinary potatoes into something extraordinary
02 -
  • Rushing the drying step after soaking will result in soggy fries—take your time with the paper towels
  • Truffle oil loses its potency when heated, which is why we add it after baking
  • Overcrowding the baking sheet is the fastest way to steam instead of crisp your potatoes
03 -
  • Use a convection setting if available for even more uniform crispiness
  • Cut your fries as uniformly as possible so they all finish cooking at the same time

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