Parmesan Truffle Fries
Whenever I see it on the menu, truffle fries is the winner for my side for dinner. French fry heaven! Just be sure to look for oils that have been infused with real truffles. Truffle oils are meant to be added for flavor after a dish is cooked , not while its cooking. . A good-quality truffle oil will have a much stronger flavor, so just remember that a little drizzle will go a long way ! Depending on the quality of the truffle oil that you use, the amount you use should vary. Adjust the amount of truffle oil accordingly!
Ingredients:
3 Large Russet Potatoes
4 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Salt
1/2 Teaspoon Ground Pepper
2-4 Tablespoons Truffle Oil
1/4 Cup Fresh Parsley, Chopped
1/4 Cup Parmesan Cheese, grated
Directions:
Preheat oven to 425 Degrees
Leave the skin on the potatoes. Cut each potato in half the long way, then each half in half the long way. Now take each quarter and cut into three wedges so when you are done, you will have 12 wedges per potato. Don’t worry if you get less, as long as they are uniform in size.
In a bowl toss the cut potatoes with the olive oil, salt and pepper. Lay out flat on a sheet pan and roast for about 15 minutes. Turn each wedge over and roast for about another 15 minutes or until browned and tender.
Remove the fries from sheet pan and place in a large bowl and toss with truffle oil, chopped parsley and grated Parmesan. Serve and Enjoy!
