Ingredients
Method
- Prep the Potatoes: Peel (optional) and slice the potatoes into fries. Soak them in an ice bath for 5-10 minutes to remove excess starch, then drain and pat dry thoroughly.4 medium russet potatoes
- Season: Toss the fries with olive oil, season with salt and pepper and arrange them in a single layer in the air fryer basket.2 tablespoons olive oil, black pepper to taste, ¼ teaspoon salt
- Cook: Air fry at 375°F (190°C) for 35-40 minutes, shaking the basket halfway through, until crispy and golden brown.2 tablespoons truffle oil, ¼ cup shredded Parmesan cheese
- Add Truffle and Parmesan: Transfer hot fries to a mixing bowl, drizzle with truffle oil, and toss. Sprinkle with Parmesan cheese and chopped parsley, then serve immediately.chopped fresh parsley
Nutrition
Notes
-
- Prep Ahead: Cut and soak the fries up to a day in advance. Store them in cold water in the fridge, then drain and dry before cooking.
-
- Storing Leftovers: Keep cooked fries in an airtight container in the fridge for up to 2 days. Reheat in the air fryer or oven to crisp them up again.
-
- Freezing: Blanch the fries (quickly boil, then cool them), pat dry, and freeze in a single layer. Cook straight from frozen using your preferred method.
- Deep Fried - Heat oil to 350°F (175°C) and fry potatoes in batches for 3-5 minutes until golden. Drain on paper towels and season with truffle oil, Parmesan, and parsley while hot.
- Oven-Baked - Preheat to 425°F (220°C), coat fries with olive oil, and bake on a parchment-lined sheet for 30-35 minutes, flipping halfway. Finish with truffle oil, Parmesan, and parsley.