I’m not sure when I first became acquainted with white truffle oil, but I love it! So when I saw it on the menu at the Four Seasons where we were staying in Carlsbad, I had to order them. And they did not disappoint! They served them with garlic aioli dipping sauce. I had them again the night before we came home just so that I could remember the taste because I wanted to re-create them at home.
I’ve made these three different times since we’ve been home and I think I’ve mastered the recipe. They are crisp and delicious. I decided to try and bake them rather than frying them like we had a the restaurant. Just a little healthier and maybe a few less calories. And while I like aioli sauce, I decided to use parmesan cheese which I absolutely adore. I hope you will try this recipe. If you do, I hope you will like them as much as my husband and I do.
Parmesan Truffle Fries
Yield: 4 servings
4 large Russet (or Idaho) potatoes
3 tablespoons extra virgin olive oil
3/4 cup loosely packed fresh grated parmesan cheese
2-3 teaspoons white truffle oil
1 tablespoon fresh flat-leaf parsley, chopped
Salt and pepper to taste
Preheat oven to 475º.
Slice potatoes into 1/2″ thick slices lengthwise. Then go back and cut each slice (again lengthwise) into 1/2″ wide sticks. Place evenly sliced potatoes into a large bowl and cover completely with hot water. Allow to sit for 20 minutes.
Using a pastry brush (or paper towel if you do not have one), evenly coat a large baking sheet with 2 tablespoons of the olive oil and set aside.
Drain potatoes and dump onto a kitchen towel. Using another towel, blot the potatoes dry. Make sure you take the time to be extremely thorough with it! Dry out bowl as well. Place potatoes back into the bowl and add the remaining tablespoon of olive oil along with the salt and pepper. Using your hands, toss the potatoes until evenly coated.
Arrange in a single layer onto the prepared baking sheet. Be sure they do not overlap, or they will just steam instead of getting crispy. Bake until potatoes begin to turn golden brown and start to crisp up (about 15-20 minutes). Using tongs, flip each potato wedge over and continue to bake for an additional 10-15 minutes until they are a nice golden brown and are crisp. Remove the fries when they are to your desired crispness.
Transfer to a paper towel lined plate to allow excess oil to drain off. Use another paper towel to gently blot some of the oil away. Place fries into a clean large bowl. Season with salt and white truffle oil. Gently toss until well coated. Gently toss in the parmesan cheese and parsley just before serving.
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