Start by scrubbing your potatoes clean. No need to peel them unless you’re feeling fancy—I’m all about that rustic vibe. Slice them into thin strips, trying to keep them as uniform as possible. This helps them cook evenly, which is especially important when you’re going for that perfect crispiness.

Once sliced, soak your potatoes in cold water for at least 30 minutes. This step removes excess starch, which is key to getting that golden, crispy texture. After soaking, drain them and pat them completely dry with a clean towel. Trust me, taking the time to dry them properly will make all the difference.

Now it’s time to decide: are you team baked or team fried? Both methods work beautifully, so go with what you’re in the mood for.

For baking: Toss the potato strips in olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer—no overlapping! Bake at 425°F (220°C) for 25-30 minutes, flipping halfway through. The result? Golden, crispy fries with a fraction of the oil.

For frying: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the potatoes in small batches for 3-4 minutes, then transfer to a paper towel-lined plate to drain excess oil. Fried fries tend to have that extra crunch that’s undeniably satisfying.

Here’s where the magic happens. While the fries are still warm, toss them with a drizzle of truffle oil. Go easy here—a little goes a long way. Then, sprinkle generously with Parmesan cheese, a pinch of garlic powder if you’re using it, and garnish with parsley. The result? Fries that are crispy, aromatic, and packed with flavor.