Truffle Parmesan Fries (Printable)

Crispy homemade fries tossed with aromatic truffle oil and freshly grated Parmesan cheese for a decadent, savory snack.

# Ingredient List:

→ Potatoes

01 - 1.5 lbs 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 - 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, salt, and 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 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 immediately.

# Expert Tips:

01 -
  • Crispy on the outside, fluffy inside, with that earthy truffle aroma that makes everything feel special without any fuss.
  • You get restaurant-level flavor using pantry staples and one luxury drizzle that goes a long way.
02 -
  • Drying the potatoes thoroughly after soaking is the single most important step for crispy fries, skip it and they'll turn out soggy.
  • Add the truffle oil after baking, not before, because heat destroys its delicate flavor and you'll waste that precious bottle.
03 -
  • Invest in a good quality truffle oil, the cheap stuff often tastes artificial and won't give you that authentic earthy flavor.
  • Cut your fries as evenly as possible so they cook at the same rate, uneven pieces mean some will burn while others stay pale and soft.
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