It’s sort of the hit thing right now. I’m seeing them pop up on restaurant menus all over the place.
To be perfectly honest with you, until recently, I wasn’t super familiar with the truffle flavor, so I typically glanced right over these guys on any menu.
Well, one day I had a lunch date with my friend Jess & our moms at the Yardhouse. My mom had been recently and was RAVING about the truffle fries she had tried. She suggested we order some. What the heck, why not!?
It. was. love.
I knew right then and there that I was going to need to get a bottle of truffle oil to
bathe in cook with at home!
First up on my list was to turn these oven fries into oven baked parmesan truffle fries.
Done and Done.
I have to give you a little disclaimer on the white truffle oil that I purchased. I found it at Whole Foods and opted to by the one made with truffle “essence” as opposed to straight up truffle:
1. It’s 1/4 of the cost (this automatically takes it for me!)
2. It tastes phenomenal (I guess my palette isn’t that distinguished – oh well, my wallet thanks me!)
Now that I have a bottle of liquid gold: I’m thinking white truffle mac n’ cheese, white truffle pizza/flatbread, or I might just drink the stuff! hah Kidding (sort of).
Make these fries. You’ll love them!
WARNING: They are incredibly addicting. Loss of will power and self control is to be expected. You have been warned. 😉
Oven Baked Parmesan Truffle Fries
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 30-40 minutes
Total Time: 60-70 minutes
Crispy, salty, parmesan truffle fries that aren't actually FRIED! You should probably make a double batch of these - they go FAST.
2 1/2 pounds Russet (or Idaho) potatoes
3 tablespoons light olive oil
1 teaspoon salt (plus more for finishing)
1/2 teaspoon cracked black pepper
3/4 cup loosely packed fresh grated parmesan cheese
2-3 teaspoons white truffle oil* (a little goes a long say)
1/2 teaspoon dried parsley
*I used truffle oil made with truffle essence (you can find this on the ingredient label). I KNOW it's not the same thing as the real deal, but it's 1/4 of the cost and tastes delectable to me! 😉
Preheat oven to 475º (I always use my convection option to get them extra crispy - if you have it use it... if not the cooking time will take a bit longer, 10-15 minutes).
Slice potatoes into 1/2" thick slices lengthwise. Then go back and cut each slice (again lengthwise) into 1/2" wide sticks. Place evenly sliced potatoes into a large bowl and cover completely with hot water. Allow to sit for 20 minutes.
Using a pastry brush (or paper towel if you do not have one), evenly coat a large baking sheet with 2 tablespoons of the light olive oil and set aside.
Drain potatoes and dump onto a kitchen towel. Using another towel (or paper towels), blot the potatoes dry. Make sure you take the time to be extremely thorough with it! Dry out bowl as well. Place potatoes back into the bowl and add the remaining tablespoon of olive oil along with the salt and pepper. Using your (clean) hands, toss the potatoes until evenly coated.
Arrange the potatoes in a single layer onto the prepared baking sheet (being sure that they do not overlap). Bake until potatoes begin to turn golden brown and start to crisp up (15-20 minutes). Using tongs, flip each potato wedge over and continue to bake for an additional 10-15 minutes until they are a nice golden brown and are crisp. *Keep an eye on the potatoes as oven temperatures vary; you made need to adjust cooking time. Remove the fries when they are to your desired crispness.
Transfer oven fries to a paper towel lined plate to allow excess oil to drain off (I like to gently blot some of the oil away). Place oven fries into a clean large bowl. Season with white truffle oil, parsley, and additional salt if desired. Gently toss until well coated. Gently toss in the parmesan cheese just before serving.