Crispy Truffle Parmesan Fries (Printable Page)

Golden baked fries finished with aromatic truffle oil, fresh Parmesan, and parsley for an elegant, savory side dish.

# What You Need:

→ 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 - Extra salt to taste

# Steps:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Cut potatoes into fries and soak 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, kosher salt, and black 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 - Transfer to serving dish and serve hot.

# Expert Advice:

01 -
  • It turns everyday potatoes into something that feels expensive and special without any fancy techniques.
  • The truffle oil adds an unforgettable aroma that makes everyone ask what you're cooking.
  • You can bake them or fry them, and either way they come out golden and completely addictive.
  • They're fancy enough for guests but easy enough to make on a quiet weeknight when you want to treat yourself.
02 -
  • Drying the potatoes thoroughly after soaking is the single most important step for crispy fries, I learned this after one soggy batch.
  • Add the truffle oil after baking, not before, because heat destroys its delicate flavor and you'll just waste it.
  • Don't skip the parchment paper or the fries will stick and tear when you try to flip them halfway through.
03 -
  • Invest in a good quality truffle oil, the cheap stuff often tastes artificial and will ruin the whole dish.
  • Grate your Parmesan fresh right before tossing, it melts better and the flavor is so much brighter than pre-grated.
  • If your fries aren't crisping up, make sure your oven is fully preheated and the fries aren't touching each other on the pan.
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