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.
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