Soak the potato slices in cold water for 10 minutes. Drain the water and dry well with paper towels.
Preheat the oil in a large saute pan or skillet on medium heat.
Fry the potatoes (in batches) until deep golden brown on both sides. Place on a paper towel lined sheet to drain the excess oil and season with salt and pepper right away. (keep cooked potatoes warm in the oven if needed)
Toss well with truffle oil, parmesan, and parsley right before serving.
Notes
Pro Tips - Truffle oil is very potent, use a little at a time and taste to make sure you are not overpowering the potatoes.