Pescatarian Truffle Parmesan Fries
Total time1 hr 25 min
Prep time15 min
Cook time40 min
4.6(30)
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Learn more →Ingredients
4 servings
- 2 lbs russet potatoes (about 3 large), scrubbed
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 ½ tbsp white truffle oil
- 2 oz parmesan, finely grated (about ½ cup)
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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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