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parmesan truffle fries served wide in landscape orientation in small paper cones on a wooden board, golden crisp fries dusted with parmesan and parsley, natural light, shallow depth of field, a small dish of aioli blurred behind

Parmesan Truffle Fries

For an elevated experience, we have crispy oven or fried potatoes that are finished with truffle oil, parmesan, and parsley.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb russet potatoes cut into thin fries
  • 3 tbsp olive oil
  • 1 tbsp truffle oil
  • 1/2 cup grated parmesan
  • 2 tbsp fresh parsley chopped
  • 1 tsp salt

Method
 

  1. Heat oven to 425F. Soak the cut fries in cold water for 10 minutes, then pat very dry.
  2. Toss with olive oil and salt and spread on two baking sheets in a single layer.
  3. Bake for 25 to 30 minutes, flipping halfway, until golden and crisp.
  4. Transfer to a bowl and toss with truffle oil and parmesan.
  5. Sprinkle with parsley and serve immediately in small cones or cups.

Notes

Serving these in little paper cones makes them feel extra special.