Ingredients
Scale
- 2 lbs Russet potatoes, peeled and cut into fries
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons truffle oil
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the fries with olive oil, salt, and pepper. Ensure the fries are evenly coated.
- Spread the fries in a single layer on the prepared baking sheet. Avoid overcrowding the pan to ensure even cooking.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Remove the fries from the oven and immediately drizzle with truffle oil. Toss to coat evenly.
- Sprinkle the fries with grated Parmesan cheese and chopped parsley. Serve immediately and enjoy these truffle parmesan fries!
Notes
For extra crispy fries, soak the cut potatoes in cold water for 30 minutes before cooking. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer for best results. For a vegan option, substitute Parmesan cheese with nutritional yeast.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg