, ,

Parmesan Truffle Fries

Written by

maisonyvonnemarie

·

It’s apèro hour, I’m in a French bistro and just ordered a glass of Beaujolais.  What better accompaniment to a glass of wine, than fries? In this case, make them Parmesan truffle fries. Or, I’m in an American brewery, I ordered a burger and with it, a side of fries. This dish is universally loved and is easy to create at home. This is a healthy version that with a few tricks, are equally as crispy and decadent as at any restaurant, whether in a French café or an Oregon brew pub.

Parmesan Truffle Fries, serves 4-6

  • 4 Russet potatoes
  • 2 Tbsp cornstarch
  • 1 Tbsp smoked paprika
  • 1 Tbsp dried oregano
  • ½ Tbsp garlic powder
  • ¼ cup extra virgin olive oil
  • 2 Tbsp freshly chopped parsley
  • 2 Tbsp Parmesan
  • Truffle oil
  • Salt to taste

 

20 minutes prior to baking, preheat oven to 425 F and line 2 baking sheets with parchment paper.

Cut unpeeled potatoes into steak fries (about 1/2″ thick, *not shoestring) and soak for at least 30 minutes (I did 4 hours).

Drain potatoes and pat dry.

In a large bowl, mix potatoes with all of the dry ingredients and olive oil.

Spread fries on two baking sheets, making sure to not overlap fries.

Pop in the oven and after 30 minutes, flip and continue cooking for about another 30 minutes, until crispy.

Once removed from the oven, sprinkle with a generous amount of salt, parsley, Parmesan and drizzle with truffle oil. Serve immediately.

 

 

 

maison.yvonnemarie@gmail.com

, ,

 

,

Leave a comment