Sides
Truffle Fries
Description
Truffle Fries are the bougie cousin of traditional fries, classin’ things up with a drizzle of truffle oil, a shower of freshly shredded Parmesan, and a sprinkle of parsley. Here’s how to make them at home!
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 1 ½ pounds Russet potatoes scrubbed, about 3 medium
- 1 teaspoon kosher salt plus a few pinches
- 4 teaspoons black or white truffle oil get the real deal, not imitation—you deserve the very best.
- ¼ cup finely shredded Parmesan do this right off the block for the best melting
- 1 ½ tablespoons finely chopped fresh parsley
Directions
- Place a rack in the lower third of your oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 1/2 tablespoons of the olive oil, so it coats the pan.
- Slice the potatoes into 1/4-inch-wide fry-shaped sticks. Place in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch (this is a great reason to bust out your electric tea kettle). Let soak 10 minutes. DO NOT SKIP or your fries will not crisp properly.
- Drain the potatoes, then transfer to a clean towel and pat dry as completely as you can. Rinse and wipe out the bowl you soaked the potatoes in, then return the potatoes to the same bowl.
- Drizzle with the remaining 1 1/2 tablespoons olive oil and sprinkle with salt. Toss to coat, then spread into a single layer on the oiled baking sheet.
- Place in the lower third of the oven and roast for to 20 minutes, until the fries are turning golden underneath. With a large, firm spatula, carefully loosen the fries from the bottom of the pan, then flip over in large sections (no need to carefully flip every single one). Carefully with your fingers (attention: the pan is hot!) spread the potatoes back into a single layer.
- Return the pan to the oven and continue baking until the fries are golden and crisped to your liking, about 10 to 15 minutes more.
- Transfer the fries to a large, clean bowl and drizzle with the truffle oil. Sprinkle on the Parmesan, parsley, and another pinch of salt, then toss to coat. Pour onto a serving plate, devour, and pretend like you are in France.
