Ingredients:

  • 2 lbs Russet potatoes (approx. 3-4 large potatoes)
  • 2 tbsp neutral oil (Grapeseed, Avocado, or Vegetable oil)
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp white or black truffle oil
  • 1/2 cup Parmigiano Reggiano, finely grated
  • 2 tbsp fresh Italian parsley, finely minced
  • 1/2 tsp flaky sea salt

Instructions:

  1. Scrub the potatoes and cut them into 1/4-inch matchsticks. Submerge the cut fries in a bowl of ice-cold water for at least 10 minutes to extract excess starch. Drain and pat them completely dry with a kitchen towel to ensure maximum crispiness.
  2. Preheat your oven to 425°F (220°C). Toss the dried potatoes in a large mixing bowl with the neutral oil, fine sea salt, and black pepper. Spread them in a single layer on a rimmed baking sheet without overlapping. Bake for 20-25 minutes, tossing halfway through, until deep golden brown and crispy.
  3. Immediately transfer the hot fries into a clean mixing bowl. While hot, drizzle with truffle oil and toss gently. Sprinkle with finely grated Parmigiano Reggiano and minced parsley, tossing again to coat evenly. Garnish with flaky sea salt and serve immediately.