Nickel Allergy Friendly Truffle Parmesan Fries

Total time1 hr 25 min

Prep time15 min

Cook time40 min

Nickel Allergy Friendly Truffle Parmesan Fries

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Ingredients

4 servings

2 lbs russet potatoes (about 3 large), scrubbed
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp kosher salt
½ tsp black pepper
1 ½ tbsp white truffle oil
2 oz parmesan, finely grated (about ½ cup)
2 tbsp fresh flat-leaf parsley, finely chopped
flaky sea salt, to taste

Instructions

1
Cut the potatoes lengthwise into 1/4-inch planks, then cut each plank into 1/4-inch sticks. Place the cut fries in a large bowl, cover with cold water, and soak for 30 minutes.
2
Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet.

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