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Crispy Truffle Fries
Easy
Side Dish
Ingredients
- Serving 6 - 8
- 4 Large Russet Potatoes
- 3 Tbsp Monini White Truffle EVOO
- 2 Tbsp Garlic Salt
- 1 Tsp Paprika
- 1⁄2 Tsp Fresh Cracked Black Pepper
- Fresh Parmesan Cheese for Serving
- Fresh Parsley for Serving (Optional)
Preparation
- Wash and slice the potatoes into sticks about 1⁄4’’ thick. Remove most of the skin, but leaving some one is fine and gives the fries a more rustic, homemade feel.
- Immediately place the fries into a bowl of cold water for 30 minutes. This helps release some of the starch and is what allows the fries to get extra crispy in the oven.
- While the potatoes soak, preheat the oven to 450 degrees and line 1 full sized baking sheet (or 2 half sheets) with foil and spray with a nonstick cooking oil.
- Make sure the fries can lay in one even layer, because if you overcrowd the pan, they will steam and won’t get crispy.
- After 30 minutes, drain the water from the potatoes and pat dry with paper towels or a kitchen towel. Get them as dry as possible. Sprinkle on the garlic salt, pepper, and paprika. Drizzle with Monini Truffle EVOO. Toss everything together with your hands making sure all the fries are coated with oil and spices.
- Spread out onto the baking sheet and bake for 20 minutes, then flip and bake for an additional 20-25 minutes, until browned and crispy.
- Remove from the oven and greate fresh parmesan and chopped parsley
over the top. - Serve immediately with ketchup, ranch, garlic aioli, or any dip of your choice.
Add an extra touch
WHITE TRUFFLE FAVORED EXTRA VIRGIN OLIVE OIL
CHEF
Liz Buuck
recipe developer and food photographer
