Begin by preheating your oven to 425°F (220°C). A hot oven is crucial for achieving the crispiness we all crave in our fries.
Scrub the Russet potatoes under cold water to remove any dirt. Pat them dry with a kitchen towel. Cut each potato into thin fries, about ¼ inch thick. Try to keep them uniform in size for even cooking.
In a large mixing bowl, combine the potato fries with 2 tablespoons of the extra-virgin olive oil and 1 teaspoon of kosher salt. Toss them well to ensure every fry is coated evenly.
Spread the fries out in a single layer on the baking sheet. Avoid overcrowding to allow for proper air circulation. Bake in the preheated oven for about 30-35 minutes, flipping halfway through, until they are golden and crispy.
Once the fries are done baking, remove them from the oven. Immediately drizzle the fries with the truffle oil and sprinkle with the finely shredded Parmesan. Toss gently to combine, allowing the heat from the fries to melt the cheese slightly.
Finish with a sprinkle of fresh parsley and a few extra pinches of kosher salt if desired. Serve the Truffle Fries warm for the best experience, and enjoy the decadent aroma and flavor!
