Thursday, March 17, 2011

Truffle Oven Fries

I recently went to a gourmet food wholesale warehouse. They open to the public about five times a year. I only had half an hour to shop that day so I went in with a purchase a good truffle oil. 

I spent my time wisely though and hung out at this truffle tasting table. I sampled their truffle oils, vinegars and sauces.  I left with a large bottle of black truffle infused olive oil for a great price. It was quite a decadent morning. 

Tonight, we had roast chicken for dinner. I figured there's no time like the present to use my new truffle oil. So my oven fries got the royal treatment!

Truffle Oven Fries

  • 2 large russet potatoes (longer ones work well for this), scrubbed and washed
  • 1 1/2 tbsp olive oil
  • Kosher salt and freshly ground pepper
  • 1 tbsp black or white truffle olive oil
  • 1 stalk of green onion, sliced thin
  • 1 tbsp grated Parmesan cheese

Preheat oven to 425 degrees F.

Slice the potatoes lengthwise into long skinny strips, about 1/4-1/2 inch thick. (If it is too early to put them in the oven, you may soak them in a bowl of warm water while you are preparing the rest of your meal.)

Drain the potatoes and dry well with a paper towel. Dry your bowl out. Put the potatoes back in the bowl and toss to coat with olive oil and a light sprinkling of salt and pepper. Spread out onto a baking sheet lined with parchment paper or a baking mat. 

When oven reaches 425 degrees, place the fries into the oven. Bake for 25-30 minutes or until they are cooked through and just starting to brown.

Remove the fries from the oven and place them into a large mixing bowl. Drizzle the truffle oil over the fries and add the scallions and parmesan cheese.

Lightly toss everything together until the fries are well coated and ingredients are evenly distributed. You can add a bit more truffle oil if the truffle flavor isn't strong enough.

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