Wednesday, March 26, 2014

black truffle french fries

There is a photo of this dish floating around the internet. I saw it. Then later could not locate it. So, I kind of made this up as simply as I could. I do happen to have a small container of black truffle oil. And I always have potatoes. Let's give it a go?

I did a little test this past Saturday evening. Served to the family. They completely ignored the roasted chicken and mashed potatoes I had actually made for dinner. Ate all of these fries and several of the Milano cookies!
I guess sometimes we just need to let it go and not freak out about trying to cover all the food groups during a meal, yes?

Let them have French Fries?! OKAY.

This recipe was created for 12 people.
I imagine you may have to adjust the amounts accordingly - or not...

you will need:

8 large Russet potatoes - scrubbed and dried (dry them - or the oil wont stick)
4 tablespoons black truffle oil (maybe more...a lot more...)
1 cup grated Parmesan cheese (again...maybe more...)
fresh Parsley for garnish

2 half sheet baking trays (again...this was for 12 people)

to do:

oven to 425

Wash the potatoes.
Slice into wedges.
Use a paper towel to pat everything dry the best you can then toss all the wedges into a big bowl.
Add the truffle oil and mix very well.
About a tablespoon of sea salt.
Half a tablespoon of pepper.
Mix again.
Lay half of the wedges onto a baking sheet. Try to make sure you have a single layer. If the pan is too crowded your potatoes will 'steam' instead of 'crisp'.
I had to do two trays of potatoes.

Bake at 425 for about 15 minutes.
CAREFULLY turn over as many as you can and rotate your tray.
Back into the oven for another 15 minutes or so - edges and some of the smaller pieces need to be brown and crispy.

As soon as the wedges are out of the oven add the grated Parmesan cheese.
Maybe a little more salt and pepper.
Garnish with the Parsley and serve.

Watch them disappear...

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