Add the potatoes to a large, heavy-bottomed pot. Cover with cold water, salt the water generously and bring to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain, pat dry and set aside.
Meanwhile, fill a Dutch oven or heavy saucepan about halfway with oil. Heat over medium-high heat to 375 degrees F on a deep-fry thermometer.
Pour the truffle cream into a nonstick skillet over medium heat and let simmer. Add 1 tablespoon of the parsley.
Once the oil is hot, add the potatoes in batches and fry until golden brown, about 2 minutes. Transfer the potatoes to a large bowl. Add a pinch of salt and pepper, the rosemary, thyme and the remaining 1 tablespoon parsley. Toss until the potatoes are coated.
Pour half of the truffle cream onto a serving platter. Mound the potatoes on top and drizzle with the remaining cream. Serve immediately.