Soak the cut potatoes in a large bowl of cold water for 30 minutes.

Drain the potatoes and dry them very well with a clean kitchen towel.

In a Dutch oven over medium-high heat, pour enough oil into the pot to come up a little less than halfway.

Heat the oil to 275 degrees.

Fry the potatoes in batches, stirring occasionally, for 2 minutes.  Monitor the oil to keep it as close to 275 degrees as possible.

Use a spider or slotted spoon to remove the fries to a clean towel.

Repeat with the remaining potatoes.

After the last batch of potatoes has been removed, increase the heat under the Dutch oven until the temperature reaches 375 degrees.

Fry the potatoes again, in batches, until golden brown and crisp, about 6-7 minutes.

Transfer the fries to a paper towel-lined bowl.

Drizzle the truffle oil over the hot fries, sprinkle with Parmesan cheese, salt, and parsley.

Serve warm.