Preheat the oven to 425F and line a baking tray with parchment paper.
Slice the russet potatoes into ¼ inch wide sticks and then rinse in a large bowl of water to remove any extra starch. Transfer the rinsed potatoes to a clean towel and dry completely. This step is really important or your fries will not come out as crispy!
Next, transfer the potatoes to a large bowl and coat with the truffle oil, truffle salt, garlic powder, and pepper.
Mix together until the potatoes are evenly coated. Then, place the potatoes onto the parchment lined baking sheet and spread out so the potatoes are in a single layer.
Add the tray to the oven and bake for 15-20 minutes until the potatoes are beginning to brown on the bottom. Remove the tray from the oven and use a spatula to flip the potatoes over. Make sure the potatoes are still in a single layer and add back to the oven to cook for another 10-15 minutes until crispy.
Remove potatoes from the oven and garnish with parsley or any additional desired toppings. Serve alongside vegan mayo or your favorite dipping sauce and enjoy!
Russet and Yukon Gold Potatoes are high in starch and low in moisture which makes them the best type of potato for truffle french fries.
Rinsing potatos in water before baking helps to remove the excess starch which will allow the potatoes to crisp up better. Some recipes say you have to soak the potatoes for a few hours, but I find a good 1-2 minute soak does the trick just as well!
It's important to spread the fries out so they don't touch. If they do, they will stick together and get soggy.
Baked fries are best enjoyed right after baking. They can be stored in a closed container in the fridge for 2-3 days, but they will lose their crispy texture.