Recipe - Oven “Fries” with Truffle Oil

Small Plates to Share | Vegetables

Oven “Fries” with Truffle Oil

Easy to prepare fries that don’t require the mess and hassle of deep frying. A platter of these with a Turkey Club would make nice lunch on the day after Thanksgiving. Start with a tablespoon of truffle oil and add more if desired.

Ingredients:

6 large Russet potatoes
2 tablespoons A L'Olivier Extra Virgin Olive Oil
1 tablespoon or more A L'Olivier Black Truffle from Périgord Infused Extra Virgin Olive Oil
to taste Esprit du Sel Fleur de Sel
Black Pepper (Optional)
Parmesan cheese, grated (Optional)
Flat leaf parsley, finely chopped (Optional)

Preparation:

Time: 30 minutes

Yield: 4

Make the fries

Cut the potatoes lengthwise in to ¼ “julienne. Put them in large bowl and cover them with plenty of cold water. Refrigerate for a few hours or overnight.
Preheat the oven to 400°F. Line two baking sheets with parchment or foil.
Drain the potatoes and pat dry. Toss them with the olive oil. Spread the potatoes in a single layer on the sheet pans. Bake for 45 minutes. Stir them around and bake for 15 minutes more until crisp and golden.
Drizzle with A L’ Olivier Black Truffle Infused EVOO. Sprinkle with salt
You might want to add a grinding or two of pepper, a dusting of grated Parmesan and some finely chopped parsley.