Here I go again with the truffle oil . . . guarantee you’ll love these! Truffle oil on French fries just go together like PB&J. I brought these to a get together and they were gone in minutes! You can peel the potatoes if you’d like, but I’m not fond of the peeling process. If they don’t have to be peeled, you can bet I won’t do it. So it’s up to you.
INGREDIENTS:
6-7 small to medium russet potatoes
Truffle oil
Sea salt
DIRECTIONS:
Preheat oven to 425. Scrub and/or peel the potatoes. Cut into fries and place in a bowl. Coat with the truffle oil. I didn’t measure it out—I used just enough to coat the fries, a little over a tablespoon. Sprinkle with salt—again, to taste and enough to coat the fries. I set the bowl aside for about an hour to let them marinate for a bit.
Line a large baking sheet with foil and lightly spray with cooking spray. After letting the fries sit for a while, the bowl had a lot of liquid from the potatoes. Use a slotted spoons or your hands to layer the fries on the baking sheet. I drizzled a bit more truffle on top and sprinkled a little more salt on them.
Bake for 15-20 minutes, then turn the fries as best you can. There’s no magic way to do this—just flip and move them around so that they don’t stick to the foil. Bake for another 15-20 minutes. For the last few minutes of baking, I switched to broil and browned them a tiny bit. I think they’re tasty on their own without any sauces, but either way, you’re sure to enjoy this decadent treat!
- 6-7 small to medium russet potatoes
- Truffle oil
- Sea salt
- Preheat oven to 425. Scrub and/or peel the potatoes. Cut into fries and place in a bowl. Coat with the truffle oil. I didn't measure it out---I used just enough to coat the fries, a little over a tablespoon. Sprinkle with salt---again, to taste and enough to coat the fries. I set the bowl aside for about an hour to let them marinate for a bit.
- Line a large baking sheet with foil and lightly spray with cooking spray. After letting the fries sit for a while, the bowl had a lot of liquid from the potatoes. Use a slotted spoons or your hands to layer the fries on the baking sheet. I drizzled a bit more truffle on top and sprinkled a little more salt on them.
- Bake for 15-20 minutes, then turn the fries as best you can. There's no magic way to do this---just flip and move them around so that they don't stick to the foil. Bake for another 15-20 minutes. For the last few minutes of baking, I switched to broil and browned them a tiny bit. I think they're tasty on their own without any sauces, but either way, you're sure to enjoy this decadent treat!
Oh, I love baked fries! These look great.
I’ve never cooked with or tasted truffle oil before. Is it a mild flavor? What does it add to the dish?
I’m curious to try!
Hmmm…truffle oil is hard to describe. It has this savory, decadent taste, I guess. There’s just something about the smell and taste that I just love. I know that doesn’t help you much–you just have to try it! Sometimes restaurants serve truffle fries or mushroom pizza with truffle oil. A little goes a long way and I think it’s fairly mild. Give it a try and let me know what you think. 🙂
you had me at truffle oil (again).
Do you recommend a certain brand?
Thanks! 😀
Well, I recently learned that a lot of commercial truffle oils are actually grapeseed oil with truffle aroma—infused. Actual straight truffle oil is harder to find. I like La Tourangelle brand. It’s one of the grapeseed oil/infused kind, but I like it. I still set me back $15, but since I a little goes a long way, it’ll last a while. I believe I got it at Whole Foods, too. A lot of specialty kitchen/gourmet stores will carry different brands and they would also probably be more knowledgeable, too!
We have never used “truffle oil” in cooking before. Your post is very intriguing because baked fries with sea salt are delicious. Look forward to tasting the difference when using “truffle oil” instead of “coconut oil” or “olive oil.” Thank you for the idea and explanation. Nice photos.
Thanks–I think you’ll like them. 🙂