Pommes Frites with Truffle Oil, Parmesan, and Parsley

2 large russet potatoes, cut into ¼" by ¼" fries
Oil, for frying
1 -2 tsp. white or black truffle oil
Freshly grated Parmesan cheese
Chopped fresh parsley

To make the fries, preheat a deep fryer or kettle of oil to 350°. Begin by "par-boiling" the cut potatoes in the hot oil just until they are cooked through and limp; transfer to a paper-towel lined plate to drain and cool. Meanwhile, increase the temperature for the oil to 375°. Once the oil is heated, return the fries to the hot oil and cook again until the fries are crispy and light golden brown; transfer to a fresh paper-towel lined plate for just a moment to drain some of the oil and sprinkle with a little salt.
Once the fries are drained, transfer them to a large bowl and drizzle with just a little bit of the truffle oil, tossing to coat; drizzle with a little more of the truffle oil and toss to coat again, until the flavor is to your liking. While the fries are still hot, sprinkle them with freshly grated Parmesan cheese and parsley and toss to coat again. Transfer the fries to a serving dish and finish with more freshly grated Parmesan cheese and parsley.