Cut the potatoes into fries, not too thick. Try to keep them as close in size as possible so they cook evenly.

Place the cut potatoes in a microwave-safe dish and microwave them for about 4 minutes.

Heat the canola oil in a deep pan to 375°F (190°C).

Add a small handful or two of potatoes to the hot oil and fry them for 4–5 minutes, or until they turn golden and soften on the inside. Toss and turn them often so they cook evenly.

Preheat your oven to 225°F (110°C).

Transfer the fries to a bowl lined with a paper towel to absorb the extra oil. Shake or toss the bowl gently, then remove the paper towel.

In a separate bowl, mix the dried cilantro, Parmesan, garlic, salt, and black pepper. Add the fries to this mixture and toss until they’re well coated. Drizzle the truffle oil over the fries and toss again to combine.

Place the fries in an oven-safe dish and warm them in the oven for 5–7 minutes to let the truffle oil settle and reheat the fries.

Serve the fries hot — that’s when they taste their best.