Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Add 600 g Potato (cut into fries) to a pan of boiling water and simmer for 5 minutes. Drain them and allow them to steam in a colander for 5 minutes.
Add the fries to a bowl with 1 tablespoon Olive oil, 1 teaspoon Garlic granules and 1 teaspoon Dried thyme and mix well.
Put them on a baking tray, well spaced apart, and cook in the oven for 15 minutes.
Transfer them to a bowl and toss with 40 g Parmesan, 1 tablespoon Truffle oil and 1 pinch Sea salt and black pepper.
Put them back on the baking tray and back in the oven for a further 10 minutes until crispy.
Notes
Make sure to cut all your fries to an even size, as this will ensure that they all cook evenly and all get nice and crispy.
You want to make sure that all your fries have enough space on the baking tray to all get crispy. If they are too close together, then they will steam, rather than bake and they will stay soggy. Use two baking trays if needed.
You can also make these in to potato wedges. However cooking times will vary as they are thicker.