Preheat your oven to 400°F (200°C).

Wash and peel the potatoes. Cut them into even chunks to ensure they cook uniformly.

Toss the potato chunks in olive oil, salt, and pepper until they are well-coated.

Note: Keep the potato skins on if you like a bit of extra texture and fiber.

Spread the potatoes evenly on a baking sheet. Make sure they’re not overcrowded, or they’ll steam rather than crisp up.

Roast in the oven for about 25-30 minutes or until golden and crispy, flipping halfway through the cooking time.

Warning: Be careful when flipping the potatoes; they’re hot!

In the last 5 minutes of roasting, drizzle the truffle oil over the potatoes. It’s crucial not to add truffle oil too early to avoid burning it, which can spoil its delicate flavor.

Sprinkle minced garlic and half of the parsley over the potatoes for that extra kick of flavor.

Note: Truffle oil is best used sparingly due to its strong flavor.

Once out of the oven, sprinkle the grated Parmesan and the rest of the parsley over the hot potatoes.

Toss everything together until the potatoes are evenly coated with all the goodness.

Fact: Parmesan adds not only a salty depth to the dish but also a lovely melted texture that pairs beautifully with the crispiness of the potatoes.