Prepare the pommes frites according to the recipe.
Once the fries are cooked strain from the oil and toss in a large bowl with the Parmesan cheese, truffle oil, parsley, and salt and pepper and serve.
Make-Ahead: These are meant to eat right away. You could keep them warm in the oven on a cookie sheet tray lined with parchment paper at 175° for 10-20 minutes before serving.How to Store: Cover and keep in the refrigerator for 3 days. Once they are cooked, they will not freeze that well.How to Reheat: Add the desired amount of pommes frites to a cooked sheet tray lined with parchment paper and bake in the oven at 350° for 3-6 minutes or until hot and crispy. You can re-fry in oil at 350° for 1 to 2 minutes or until hot. You can substitute for Yukon gold potatoes.Feel free to cut them thinner or thicker to your liking.Cook the fries for 1 to 2 minutes longer if you like them to be crisper and more browned.These would go incredible with aioli or comeback sauce.Pommes frites are classically fried in rendered beef fat, which can be hard to come by.For French fries, I prefer to fry them in vegetable, canola, or peanut oil. Feel free to use whichever oil you’d like.