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Garlicky Baked Truffle Fries

published about 1 hour ago

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Credit: Laura Rege

As if french fries weren’t already perfect, chefs found a way to make them even better: by adding truffles. Doubling down on umami with a drizzle of truffle oil and a sprinkle of nutty Parmesan, it’s no surprise that truffle fries are such a popular menu item. Now you don’t have to dine out to enjoy this decadent finger food. This recipe is easy to make at home and, no, you don’t need to deep-fry anything.

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While it’s commonly believed that truffle oil is made from truffles, the truth is that many bottles are made from “natural flavors,” which are synthetic compounds that we associate with the taste of truffles. Real-deal truffles are much earthier in flavor, so for this dish we recommend selecting a bottle that contains truffles in the ingredient list. (A hybrid of truffles and natural flavors is great.) Extra-virgin olive oil is best for a more fruity olive flavor.

How to Make Truffle Fries

• Start with skin-on russet potatoes, then hand-cut the fries for rustic appeal and slightly varying levels of crispiness (which makes fries more fun to eat, in my opinion; I love the hunt for the crispiest ones). The perfect fry size is somewhere between 1/4-inch and 1/2-inch.
• Soak the potatoes in water to prevent them from browning and to remove a bit of extra starch. This step can be skipped, but is particularly helpful if you want to cut the fries in advance.
• For the crispiest, most golden fries, pat the potatoes dry after they soak; any extra water can cause them to steam.
• Spread the fries out onto two large sheet trays (even if it seems like you could pack them onto one); if they are crowded on one sheet, they will steam rather than crisp and brown.
• Roast them at a high temperature and rotate the trays between racks ensure that both trays cook evenly. (The location of your oven’s heat source can cause one section to run hotter than the other.)

What Spices Go Well with Truffle Oil?

Truffle oil brings out the flavor in other ingredients and tends to go well with just about any spice. If I were to add something to these fries, it would be paprika.

Credit: Laura Rege

How Do I know When Truffle Fries Are Done?

Same as regular french fries: When they’re golden and crispy! The only way to tell if you’ve seasoned them properly is to taste and adjust. Start with a small drizzle of the truffle oil (it’s very potent!) then add a touch at a time if you feel like it’s necessary.

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Truffle Fries Recipe

Yield Serves 4

Prep time 10 minutes

Cook time 25 minutes to 30 minutes

• wheat-free
• fish-free
• peanut-free
• vegetarian
• shellfish-free
• pork-free
• pescatarian
• sugar-conscious
• gluten-free
• tree-nut-free
• soy-free
• egg-free
• red-meat-free
• alcohol-free

Per serving, based on 4 servings. (% daily value)

• Calories 299
• Fat 16.3 g (25.1%)
• Saturated 3.1 g (15.6%)
• Carbs 33.8 g (11.3%)
• Fiber 2.3 g (9.2%)
• Sugars 3.3 g
• Protein 6.3 g (12.6%)
• Sodium 313.0 mg (13.0%)

Ingredients

• 4

  medium russet potatoes (about 2 pounds)

• 4 tablespoons

  extra-virgin olive oil

• 1/4 teaspoon

  kosher salt

• 1

  small bunch fresh chives

• 3 tablespoons

  finely grated Parmesan cheese

• 3/4 teaspoon

  truffle oil, plus more to taste

• Ketchup, for serving

Instructions

1. Arrange racks in the upper and lower third of the oven and heat oven to 450°F.

2. Fill a large bowl with cold water. Cut the 4 potatoes lengthwise into 1/2-inch-thick planks, then cut the planks into 1/2-inch-thick fries. Place sliced fries the bowl of cold water for 5 to 10 minutes. Drain and dry well on paper towels.

3. On a rimmed baking sheet, toss half of the cut potatoes with 2 tablespoons olive oil and season with 1/8 teaspoon salt. Spread out evenly into a single layer. On a second rimmed baking sheet, toss the remaining half of the cut potatoes with the remaining 2 tablespoons of olive oil and season with 1/8 teaspoon salt.

4. Roast the potatoes for 10 minutes. Rotate the baking sheets, switching racks and roast until the bottom side of the fries are golden, about 10 minutes more. If the bottoms are not golden, continue to roast for another few minutes. Using a thin metal spatula, flip the fries on each baking sheet, switch racks again, and continue to roast until browned and tender, 7 to 10 minutes more.

5. Meanwhile, chop 1 small bunch fresh chives until you have 3 tablespoons chopped chives.

6. When the fries are done roasting, scrape into a large heatproof bowl and toss with the 3 tablespoons finely grated Parmesan cheese, 3 tablespoons chopped chives, and 1 teaspoon truffle oil. Taste and season with more kosher salt and more truffle oil to taste if necessary. Serve immediately with ketchup for dipping.

Recipe Notes

General tips: These crispy baked fries are best eaten fresh out of the oven.

Source : food