Name: Truffle Fries
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 Servings
Cuisine: American
Ingredients: Cooking spray; 1.5 pounds russet potatoes; 1.5 tablespoons olive oil; 1 tsp fine sea salt; 1 tsp garlic powder; 0.25 tsp ground black pepper; 1-2 tablespoons all natural truffle oil

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Truffle Fries

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Ingredients

Warning0 allergens identified

Truffle Fries

Cooking spray

1 ½ pounds russet potatoesI prefer mine unpeeled

1 ½ tablespoons olive oilor other neutral oil

1 tsp fine sea salt

1 tsp garlic powder

¼ tsp ground black pepper

1-2 tablespoons all natural truffle oilto taste

Instructions

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Instructions

Pre-heat the oven to 450 degrees F and generously grease a large baking sheet with cooking spray.

Slice the potatoes into thin strips about ⅓ of an inch thick each. You can make them a little thinner or thicker as desired. Place the potatoes in a large bowl and cover with hot water. Let sit for 10 minutes.

Drain the water from the potatoes and place them on a lint free towel or paper towels. Dry thoroughly and place in a large bowl.

Drizzle the potatoes with 1 ½ tablespoons of olive oil and sprinkle with the salt, garlic powder, and pepper. Toss to combine and place on the prepared baking sheet so that there is little to no overlapping.

Bake for 15 minutes, flip the fries, and bake for 5-10 more minutes until crisp all around. If your fries are a little larger, they may need an additional 5-8 minutes of bake time.

Remove from the oven and immediately drizzle with the truffle oil and sprinkle with a couple tablespoons of parmesan and fresh herbs. ENJOY! These are best enjoyed right away and do not re-heat very well.

Notes

To reheat leftovers: Preheat to 400 degrees and place an empty baking sheet in the oven while it’s preheating. Spread the leftover fries in a single layer on the hot pan, then place the pan into the oven for 5 to 8 minutes. Watch the fries carefully the last few minutes to make sure they do not burn.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Soak Your Potatoes Before Baking 💧
Cut potatoes into fries and soak them in cold water for 30 minutes to remove excess starch, which ensures maximum crispiness and prevents them from sticking together during baking.
Pat Dry for Crispness 🧻
After soaking, thoroughly dry each fry with paper towels before tossing in oil—moisture is the enemy of crispiness and will create steam instead of a golden crust.
Toast Seasonings First 🔥
Mix your garlic powder and black pepper with a small amount of olive oil before tossing with potatoes to bloom the flavors and ensure even, concentrated seasoning distribution.
Add Truffle Oil After Baking 🍴
Drizzle truffle oil only after the fries are completely baked and still hot—applying it before baking destroys its delicate, aromatic compounds and wastes its premium flavor.
Use Parchment Paper Strategy 📄
Line your baking sheet with parchment paper and arrange fries in a single layer with space between each one to promote air circulation and achieve restaurant-quality crispness on all sides.