• Wash and peel the potatoes.
• Cut into thin fries, about ¼-inch thick. Try to keep them uniform for even cooking.
• Place the cut fries in a bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch.
• Drain and pat the fries completely dry with a clean kitchen towel.

Cooking Option 1: Deep Frying

• In a deep pot or Dutch oven, heat the oil to 350°F (175°C) using a thermometer for accuracy.
• Fry the potatoes in batches for 8-10 minutes until browned.
• Remove with a slotted spoon and drain on a paper towel-lined tray.

Cooking Option 2: Baking

• Preheat to 425°F (218°C). Line a baking sheet with parchment paper.
• For crispier baked fries, you can soak the cut potatoes in water for 30 minutes and dry them thoroughly.
• Toss the dried potatoes with 2 tablespoons of olive oil, salt, and pepper.
• Spread them in a single layer on the baking sheet, avoiding overcrowding.
• Bake for 20-25 minutes, flipping halfway, until crispy and golden.

Season and Finish

• Place the hot fries in a large bowl.
• Drizzle with truffle oil (start with 1 tablespoon and add more if needed).
• Sprinkle with Parmesan, parsley, salt, and pepper. Toss to coat evenly.
• Serve immediately with your favorite dipping sauce, like truffle aioli or garlic aioli. Garnish with extra Parmesan and parsley if desired.