Oven-Crisped Parmesan and Sage Truffle Fries

medium russet potatoes, cut into wedges

medium sweet potatoes, peeled and cut into wedges

olive oil

salt

pepper

garlic powder

smoked paprika

big handful of sage leaves

white truffle oil for drizzling

freshly finely grated parmesan cheese

big pinch of flaked sea salt or truffle salt [I used this wild mushroom salt I bought on vacation in Michigan]

fresh basil, chopped for topping

Place potato wedges in a large bowl and fill with water. Let soak for 30-60 minutes, occasionally sloshing the water, dumping it, and refilling with fresh water. Remove from bowl, lay on a dry towel and pat dry.