CopyCat The Cheesecake Factory Parmesan Truffle Fries

Ingredients

6 large Russet potatoes, cut into fries
3 tablespoons Olive oil
1 1/2 teaspoons Salt, or to taste
1 teaspoon Black pepper, or to taste
3 cloves Garlic, minced
1/2 cup Parmesan cheese, grated
2 teaspoons Truffle oil, drizzled
2 teaspoons Fresh parsley, chopped

Directions

Preheat your oven to 425°F (220°C), or your air fryer to 400°F (200°C).

Wash, peel (optional), and cut the russet potatoes into thin, even fries.

In a large bowl, combine the cut potatoes with olive oil, salt, and freshly ground black pepper. Toss until evenly coated.

Oven method: Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.

Air fryer method: Place the fries in the air fryer basket in a single layer. Cook for 15–20 minutes, shaking halfway through, until crispy and golden.

Once the fries are cooked, toss them immediately with minced garlic and grated Parmesan cheese while they’re still hot so the flavors meld.

Lightly drizzle truffle oil over the fries, tossing gently to coat evenly.

Sprinkle chopped fresh parsley on top for color and freshness. Serve immediately while hot and crispy.