Cut your potatoes with a slicer to get the thicker julienne (fries) cut.
Put your potatoes in a bowl of ice water and rinse the water until the water is clear.
Once your fryer has warmed up to 350 degrees Fahrenheit, fry your fries twice. First time you fry them for about 6-8 minutes, or until light brown.
Then remove them from the fryer and let all the oil drip off.
Then fry them again, for about 2 minutes, or until golden brown.
Put them in a bowl with kitchen towels, so it can absorb all the oil.
Grab a medium-sized bowl and pour in the truffle oil, and then the fries on top. Mix and shake the fries on top of the oil, to make sure all the fries get some of the truffle oil on it. (I don’t pour it over it because it can make it a little soggy)
Then top with some Parmesan cheese and season with salt to taste.