Homemade Truffle Fries Parmesan Topped (Printer-Friendly)

Golden crispy fries coated in aromatic truffle oil and finished with fresh Parmesan for an elevated side dish.

# What You'll Need:

01 - 1.5 lbs russet potatoes

02 - 2 tablespoons olive oil

03 - 1 teaspoon kosher salt

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

01 - Preheat the oven to 425°F and 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.

01 -

These fries transform humble potatoes into something that feels genuinely luxurious
The truffle oil creates an aroma that makes everyone ask what's cooking
They're deceptively simple but impressive enough for date night or dinner parties

02 -

Soggy fries usually happen from insufficient drying—take the time to pat them thoroughly dry before baking
Truffle oil loses its potency when heated, so always add it after baking, not before
Overcrowding the baking sheet is the enemy of crispiness—work in batches if necessary

03 -

Yukon Gold potatoes work beautifully if you prefer a creamier interior texture
A light dusting of garlic powder added before baking creates an extra layer of flavor
For dairy-free friends, nutritional yeast adds a similar umami punch to Parmesan