Crispy Baked Truffle Fries

Truffle fries have been super trendy over the past ten years or so and I for one am not yet sick of them and probably never will be. I'm a french fry freak. They're my weakness and I love them with my whole heart. Truffle flavor just makes them absolutely irresistible which is bad and good but mostly good.

Baking them at home is less fattening than frying them but who really cares about that. It's really about the convenience factor for me because honestly frying food is messy and it makes your house smell like a McDonald's for three days. If I can toss them in truffle oil and bake them and get them crispy at home I am one happy camper.

I made these truffle fries as a side to my Shaved Steak and Blue Cheese Pizza and saying I was in heaven would be an understatement. Every bite was a gift.. it was magical.. I was in love. They're crispy and flavorful and actually taste like a potato. That seems unnecessary to say but some french fries don't even taste like potatoes! Who knows if some fries are actually even potatoes - you never know these days.

The recipe calls for two large russet potatoes. From my experience, this fills one large baking sheet without overcrowding the pan. Overcrowding the pan or letting the fries stack on top of each other is an absolute NO if you want crispy fries. They'll steam instead of evenly roast and you'll be disappointed. You'll still eat them but you'll be disappointed. The same thing generally happens if you have too much in the oven - try to just have this one pan for the best results. It's also important to note that the recipe calls for olive oil infused with truffle flavor which is easier to find in local grocery stores and way more affordable. I bet it's what your local restaurant uses. An option for an even more indulgent option is to warm up one tbsp of truffle oil in a pan with 1/4 tsp minced garlic over medium heat just until fragrant and toss the cooked fries in the oil. This allows them to mimic fried french fries more.

Sprinkle these with sea salt and dip in a homemade aioli for the ultimate snack or side dish. Whenever I bake french fries (or anything else that could use some extra oomph from an aioli which is basically everything and anything) I use my go-to simple mixture of mayo, lemon juice, garlic, salt and smoked paprika. Just season it to taste and you're golden!

Impress your friends, treat yo self, love thy neighbor - just make these.


It's all about the Pats today - the Texans don't stand a chance.... Let's get that W!








Crispy Baked Truffle Fries

Ingredients:
2 large russet potatoes
1 1/2 - 2 tbsp olive oil infused with truffles/truffle flavor
1/4 tsp smoked paprika
Sea salt & pepper
Option - additional 1 tbsp of truffle oil + 1/4 tsp minced garlic

Directions:

• Preheat oven to 450.
• Cut potatoes into your desired french fry shape - when baking them, you're best off to not cut them too skinny or too thick. Use your judgement, I've had the best luck with the size shown in the picture above. 
• Lay them out on paper towels and pat as dry as you can.
• Toss the potatoes in the truffle oil to coat, season with smoked paprika, pepper and salt and spread in a single layer on a baking sheet without overlapping or overcrowding. 
• Bake in preheated oven for 25-30 minutes or until desired crispy-ness. Flip the fries once or twice to ensure they crisp evenly. 
• Option to heat additional tbsp of truffle oil over medium heat with minced garlic for just a minute or so until fragrant. Toss cooked fries in warm oil to mimic deep fried fries.