Scrub potatoes and then slice into ⅓” slices. Lay slices flat and slice again in ⅓” strips to create fries. Place fries in large bowl of cold water for at least 1 hour.

Drain water and pat fries completely dry.

Pour oil into a deep fry pan or Dutch oven until it is ~2” deep. Using a deep-fry thermometer, heat oil over medium-high heat until temperature reaches 375°F. Meanwhile, prepare a tray with 2 layers of paper towels; set aside. (Tip: If you don’t have a deep fry thermometer, then you can drop a pinch of flour into the oil. If it browns and bubbles immediately, then the oil is ready to go!)

Working in batches, place fries in oil and cook for 8-10 minutes, or until golden brown. Place cooked fries on paper-towel lined plate to drain.

Once drained, transfer fries into a large bowl. Add salt and Parmesan cheese and then drizzle truffle oil evenly on top; toss until well-coated.

Sprinkle with chopped parsley and serve immediately.