Truffle Fries
Okay do you know what I miss the MOST about eating at restaurants? Truffle fries. Truly. Anytime I saw truffle fries on a menu you could almost guarantee I was going to order them. They’re just not the same when you have to order out, too cold by the time you get home. I want them warm and served with a delicious aioli - so I took matters into my own hands! Introducing no fry truffle fries. I baked these with an avocado oil infused with garlic, parsley, and of course truffle (truffle seasoning that is). You guys these just turned out incredible and I cannot wait for you to try them. Let’s dive into the ingredients!
Potatoes - You’ll need two medium size russet potatoes. I tried to find two that were pretty perfectly oval so that I could cut pretty fries!
Avocado Oil - You can use avocado oil or EVOO for this recipe. I love that avocado oil has a high smoke point.
Truffle Seasoning - Okay we all know truffles are $$$ (expensive), and tbh if handed one I wouldn’t really know where to start when it comes to cooking with it - although I’d love to learn. I did find this truffle seasoning from Trader Joe’s and I have been loving adding it to recipes for that rich truffle taste. Ugh makes me sooo happy.
Garlic + Parsley - You simply cannot have truffle fries without these flavors!
Fresh Shaved Parmesan - This part is totally optional, but highly encouraged.
Avocado Oil Mayo + Hot Sauce for the Aioli - Again, not necessarily required but I’m a big dip girl so you will not catch me eating fries without a dip. I think this aioli in particular pairs perfectly with truffle fries. I used this Chosen Foods avocado oil mayo.
Truffle Fries
Ingredients
- 2 medium sized russet potatoes
- 1/4 cup avocado oil
- 3 cloves minced garlic
- 3 tbsp. loosely packed, roughly chopped fresh parsley
- 1.5 tsp. truffle powder seasoning from Trader Joe's
- Pink Himalayan sea salt + cracked black pepper
- Optional - Fresh shaved parmesan
- 1/4 cup Chosen Foods avocado oil mayo
- 2.5 tbsp. Siete traditional hot sauce
Instructions
- Preheat oven to 425°F.
- Wash potatoes and cut into thin fries. To do this I lay the potato flat and then thinly cut lengthwise. Then take each piece and cut again into thin strips. Place in a large bowl.
- Place avocado oil, garlic, parsley, truffle seasoning, and a dash of salt and pepper in a skillet over medium heat. Bring to a low simmer and then remove from heat.
- Pour the oil blend over the potatoes and mix well - making sure each fry is coated! Place parchment paper on two baking sheets and spread out the fries. Make sure they aren't touching.
- Cook for 10 minutes, flip, and then cook for 12 more minutes. Once they are done sprinkle with a bit more sea salt and freshly shaved parmesan. For the aioli, mix the mayo + hot sauce in a small bowl and use as a dipping sauce.