Truffle fries. WHERE have you been all my life?! I’m forty…something…and have just recently tried them. And I owe it all to Lay’s potato chips. Seriously! You know how they’ve chosen ideas from people and made limited quantities of that flavor chip…then people vote on their favorites and it gets added to the potato chip line? Well, you may or may not know that one of the flavors was West Coast Truffle Fries and I decided to try them. Honestly, I wasn’t all that impressed with the chip. However, it got me curious about the elusive truffle oil (ordinarily I avoid all things mushroom related) but decided this needed to go on my Foodie Bucket List. Do you have one? I know some of you do…I’m lookin’ at you Coastie Kitchen!
I’ve made these a couple of times, and somehow, this is my only picture. (I lost a bunch of pics when my previous computer died.) The picture looks better on Instagram. I’m sure these are not restaurant quality truffle fries, nor do I have expensive truffle oil (mine is a blend that I got from TJ Maxx), but…it’s SO GOOD! I plan on making more this week!
- 2-3 pounds russet potatoes, skins on (about 3 large or 5 medium)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons salt
- ½ teaspoon fresh ground black pepper
- 2 tablespoons truffle oil, divided
- ¼ cup chopped fresh parsley (or 1/2-1 teaspoon of dried)
- ¼ cup grated parmesan cheese
- Preheat oven to 425 degrees.
- Cut potatoes into wedges (begin by cutting potatoes in half, the long way - continuing cutting into equal size wedges. You should get 6-12 depending on the size of the potato)
- In a large bowl, toss potatoes with the olive oil and one tablespoon of the truffle oil. Add salt and pepper, gently toss again.
- Lay wedges on a sheet pan and bake for 10-15 minutes (depending on wedge thickness).
- Turn wedges over and bake for another 10-15 minutes, until nicely browned and cooked through.
- Once done, place hot wedges back in large bowl and toss with remaining tablespoon of truffle oil, parsley and parmesan cheese.
Recipe adapted from A Family Feast
Even though I will not eat mushrooms (truffles are a type of rare mushroom for those of you wondering why I keep referring to mushrooms), I am all about some truffle oil now!
Have you tried these before? Are you Team Mushroom?
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