Black truffle Parmesan oven fries.

Gather your ingredients.

• 500g potatoes, scrubbed
• 1 tablespoon regular olive oil
• ¼ teaspoon fine salt, plus more to taste
• 20g finely grated Parmesan
• 1 tablespoon chopped flat-leaf parsley
• ¼ teaspoon black truffle oil to start; adjust to taste

Contains milk when made with Parmesan. Check all ingredient labels; omit cheese or choose an appropriate alternative if needed.

Step by step.

1. Cut and dry the potatoes

   Heat the oven to 220°C / 425°F. Cut the potatoes into even batons about 1cm thick. Rinse briefly in cold water, drain, and dry very thoroughly with a clean towel.

2. Season for roasting

   Toss the dried potatoes with the regular olive oil and salt. Spread them in a single layer on a large baking tray, leaving room between pieces.

3. Bake until browned

   Bake for approximately 25–35 minutes, turning halfway, until the fries are browned and tender inside. Timing varies with potato size, tray, and oven; use appearance and tenderness as your guide.

4. Add the truffle finish

   Transfer the cooked fries to a bowl. Toss with ¼ teaspoon black truffle oil, Parmesan, and parsley. Taste before adding more oil or salt. Serve immediately.

Make the finish yours.

Use regular olive oil in the oven and reserve the truffle oil for the finished fries. Crowding the tray makes crisping harder.

Timing is approximate. These are suggested home-kitchen recipes; adjust for your equipment, ingredient labels, and preferred flavor.

Bring the finishing touch home.

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