Begin by cutting 2 large Russet potatoes into uniform fry shapes. Soak the cut potatoes in a large bowl of cold water for at least 30 minutes.

Preheat your oven to 425°F (220°C) if baking. Toss the dried fries with olive oil, salt, and black pepper. Arrange in a single layer on a baking sheet and bake for about 25–30 minutes, flipping halfway through.

If frying, heat olive oil in a pot over medium heat. When oil is 350°F (175°C), add dried fries. Fry for about 4–5 minutes until golden brown and crispy.

While hot, transfer fries to a bowl and drizzle with truffle oil. Toss to coat and sprinkle with Parmesan cheese.

Serve immediately while hot and crispy, optionally garnished with chopped parsley.