Depending on the quality of the truffle oil you are using, the amount you should use on these fries will be vary. The truffle oils that are available in local supermarkets are typically canola oil perfumed with truffle essence which will not be as strong in flavor as a higher quality truffle oil. Adjust the amount of truffle oil accordingly.
Prep:15 minsCook:30 minsTotal:45 minutes
3 large russet potatoes (about 2 ½ pounds)
4 tablespoons extra virgin olive oil
1 tablespoon salt
½ teaspoon freshly ground black pepper
2–4 tablespoons truffle oil (see note above)
¼ cup chopped fresh parsley
¼ cup freshly grated parmesan cheese
Preheat oven to 425 degrees.
Leave the skin on the potatoes. Cut each potato in half the long way, then each half in half the long way. Now take each quarter and cut into three wedges so when you are done, you will have 12 wedges per potato. Don’t worry if you get less, as long as they are uniform in size.
In a bowl toss the cut potatoes with the olive oil, salt and pepper. Lay out flat on a sheet pan and roast for 15 minutes. Turn each wedge over and roast for about another 15 minutes or until browned and tender.
Remove hot fries from sheet pan and place in a large bowl and toss with truffle oil, chopped parsley and grated Parmesan.
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