Parmesan Protein Truffle Fries

1. Line a baking sheet with aluminum foil and preheat oven to 425 degrees.
2. On a cutting board, slice 2 large russet potatoes into narrow batons, about ¼ inch thick, leaving on peels and removing eyes.
3. Spray cut potatoes with Extra Virgin Olive Oil lightly and toss onto baking sheet.
4. Bake 15-20 mins or until golden and soft in middle.
5. Pull from oven and toss immediately in a light spray of truffle oil, then liberal sprinkling of parmesan (powder or fresh), 1/8 cup Isopure Zero Carb Unflavored Protein Powder, salt & pepper.

*Note: can also be made with precut frozen French fries, adding all seasonings on after fries are pulled from oven.