Homemade Truffle Fries Parmesan Topped (Printable version)
Golden fries coated in truffle oil and topped with fresh Parmesan for an elevated side dish.
# Ingredient List:
→ Potatoes
01 - 1.5 lbs russet potatoes, scrubbed and cut into 1/4-inch thick fries
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 Suggestions:
01 -
- They transform a humble potato into something that feels like a restaurant indulgence
- The truffle aroma creates this instant 'wow' factor whenever you serve them
02 -
- That soaking step isn't optional—without it, your fries will steam instead of crisp
- Truffle oil loses its magic when heated, so always add it after baking
03 -
- Dry your potatoes thoroughly before baking—water is the enemy of crispiness
- Buy truffle oil in small bottles since it goes rancid faster than you'd think