1tspkosher salt(omit or reduce if using truffle salt)
For the garnish:
2Tbspgrated Parmesan cheese
2Tbspfresh parsley(finely chopped)
1tspTruffle salt(optional, add more to taste if needed)
Preheat oven to 450F.
Cut the potatoes lengthwise into 1/2" thick sticks.
Add the potatoes, grated Parmesan cheese, olive oil, dried parsley and salt to a large bowl.
Toss the ingredients and ensure that the potatoes are evenly coated.
Spread the potatoes on a large baking sheet lined with parchment paper in a single layer.
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.
Remove the potatoes from the oven and drizzle with truffle oil.
Sprinkle with grated Parmesan cheese and fresh parsley.
Grab both ends of parchment paper toss the fries to cover them evenly with the garnish.
Tear off excess paper.
Lift the fries with the remaining parchment paper and place into an appropriately sized bowl or a basket.
Optionally sprinkle with some truffle sea salt and serve.
I like cutting the potatoes about 1/2" thick as that way I get good browning and a soft, creamy interior. If you want your fries crispier, cut them thinner.Also, do not overcrowd the potatoes. When overcrowded, they bake longer and don't crisp up too well.