What you need:
Russet potatoes
Cornstarch, 3 tablespoons for every 2 pounds of potatoes
3/4 cup Water
3 tablespoons of vegetable oil
1 tablespoon Truffle oil
1/4 cup Parmesan cheese
3 tablespoons Parsley, chopped
What you do:
1. Slice the potatoes into fries (either wedges of match sticks) of the same dimensions : about 1/3 inch to 1/2 inch planks.
2. Spray heavy-duty rimmed baking sheet with cooking spray before adding oil. This will ensure that the oil spreads evenly and the potatoes won’t stick. Tilt the pan so extra oil costs all parts of your baking sheet. See photo below.
3. Preheat oven to 425 degrees.
4. Combine cornstarch and water together in medium-sized bowl. Stir until there are no lumps. Microwave until it starts to thicken: 20 seconds at a time for up to 1-3 minutes. Stirring between each session. Remove from microwave and continue to stir until mixture starts to thickens to pudding-like consistency. (If necessary, add up to 2 tablespoons water to achieve correct consistency.)
5. Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated. Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.) Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes. This allows potatoes to steam to a fluffy consistency.
5. Remove foil from sheet and bake until bottom of each fry is golden brown, 10 to 18 minutes. Remove sheet from oven and, using thin metal spatula, carefully flip each fry. Return sheet to oven and continue to bake until second sides are golden brown, 10 to 18 minutes longer. Sprinkle fries with ½ teaspoon salt. Using spatula, carefully toss fries to distribute salt.
6. Drizzle fries in black truffle oil, parmesan cheese and sprinkle with parsley. Enjoy!
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