Truffle Fries


  • 4 Russet potatoes (skin on, scrubbed and rinsed)
  • 2 Tbsp grated Parmesan cheese
  • 1 Tbsp olive oil
  • 1 Tbsp dried parsley
  • 1 tsp kosher salt (omit or reduce if using truffle salt)


  • 2 Tbsp grated Parmesan cheese
  • 1 Tbsp Truffle oil
  • 2 Tbsp fresh parsley (finely chopped)
  • 1 tsp Truffle salt (optional, add more to taste if needed)


  1. Preheat oven to 450F.
  2. Cut the potatoes lengthwise into 1/2″ thick sticks.
  3. Add the potatoes, grated Parmesan cheese, olive oil, dried parsley and salt to a large bowl.
  4. Toss the ingredients and ensure that the potatoes are evenly coated.
  5. Spread the potatoes on a large baking sheet lined with parchment paper in a single layer.
  6. Bake at 450F on a rack positioned in the upper part of the oven for 30 minutes. Using a spatula, flip the potatoes and continue baking for another 10 minutes or until the potatoes are golden brown and cooked through.
  7. Remove the potatoes from the oven and drizzle with truffle oil.
  8. Sprinkle with grated Parmesan cheese and fresh parsley.
  9. Grab both ends of parchment paper toss the fries to cover them evenly with the garnish.
  10. Tear off excess paper.
  11. Lift the fries with the remaining parchment paper and place into an appropriately sized bowl or a basket.
  12. Optionally sprinkle with some truffle sea salt and serve.

4 servings

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