Peel and cut the potatoes into fries (I use a mandolin when I want them extra thin, but hand-cut works just fine).

Soak the fries in cold water for 5 minutes to remove the extra starch—this helps them crisp up better.

Drain and pat dry the fries really well, and toss them in olive oil.

Then place them in your air fryer basket in a single layer.

Cook at 375°F for 35–40 minutes, shaking the basket once or twice to make sure they cook evenly.

While they’re cooking, shred the Parmesan and chop the parsley.

When the fries are done, transfer them to a bowl with the truffle oil and toss gently so they’re evenly coated.

Sprinkle with salt, Parmesan, and parsley, then serve right away while they’re hot and crispy.