2 tsps Regalis Organic White Truffle Oil
2 1/2 lbs. russet potatoes, cut to ½ inch fries
3 tablespoons light olive oil
3/4 cup loosely packed fresh grated parmesan cheese
Preheat oven to 400°F. Place fries on baking sheet. Drizzle with olive oil; season with salt, toss to coat. Roast 25 minutes. Use spatula to turn chips over, roast until tender and golden brown around edges, about another 25 minutes.
Top with parmesan, parsley, drizzle with truffle oil and season to taste. Serve.