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.



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.
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