Baked Truffle Fries

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Robust Intensity UP_Certified Extra Virgin Olive Oil

Sunshine Coast Olive Oil Co. Black Truffle Salt

 

Baking home fries from real potatoes is an easy, delicious alternative to deep-fried fast food.  You basically toss the pre-cut potatoes in oil, season and place in the oven.

Ingredients:

2 medium-large russet potatoes, scrubbed but not peeled

3 Tsp Sunshine Coast Olive Oil Co. Robust Intensity UP_Certified Extra Virgin Olive Oil

2 tsp truffle oil

1 tsp Sunshine Coast Olive Oil Co. Black Truffle Salt

Optional garnishes:

Grated Parmesan cheese

More truffle salt if needed

Fresh cracked black pepper

Fresh parsley or dill

Truffle mayo dip (not optional IMO)

½ cup mayonnaise

2 teaspoons Sunshine Coast Olive Oil Co.Black Truffle Olive Oil

1 tsp Sunshine Coast Olive Oil Co. Black Truffle Salt (add this to taste, some may find this pretty salty)

 

Blend these together and refrigerate at least 1 hour before serving

 

 Tips and Directions

  • Preheat your oven to 400F and don’t put your potatoes in until it reaches temperature.
  • Russet potatoes are high starch and I find they give the best texture for baked fries.
  • Thinner cuts will give you crispy fries. If you like them crisp on the outside and soft inside, cut wedges.
  • Generally cut your fries ABOUT the same size
  • Use enough oil that all sides of the potato get coated. I like to use two identical bowls and hold them together and shake.
  • Flip them NO SOONER then after 15 minutes (or later, but NOT sooner or they just stick). Larger wedges will need moretime before flipping
  • If you want an easier clean up, use a silicone mat (I don’t)
  • Spread your fried out in a single layer: crucial if you want them to crisp up
  • Bake until a deep golden colour, and then maybe another minute or two. Longer is you want them crisper.  If you cut wedges, they will need more time.
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