Place the oven rack in the lowest position and preheat the oven to 450 degrees F (230 degrees C).
Place the Russet Potato (2) in a bowl, cover tightly with cling wrap, and cook in the Panasonic Microwave Oven for 5 minutes, shaking the bowl halfway through in order to distribute the steam.
Transfer the potatoes on a baking sheet in a single layer, and pat dry them with paper towel as much as possible. Set aside.
In the mean time, mix the Vegetable Oil (2 tablespoon) and Truffle Oil (2 tablespoon) and pour it over a separate rimmed baking sheet. Place it in the oven and let it heat until it is smoking, 2 to 3 minutes.
Mix together the Corn Starch (1 tablespoon), Truffle Oil (1 tablespoon), Salt (1 teaspoon), Cornmeal (3 tablespoon) in a large bowl. Add in the potatoes, and give it a gentle stir to ensure they are all coated with the mixture.
Arrange the potatoes in a single layer on the baking sheet with the hot oil. Place it in the oven, and bake for 25 to 30 minutes (rotating the potatoes halfway through the baking process), or until they are golden on the outside.
Transfer them to a large plate; sprinkle with Fresh Parsley (2 tablespoon) and crumbled Gorgonzola Cheese (2 tablespoon). Serve immediately. Cooking results may vary depending on microwave oven used.