Parmesan Truffle Fries
If you haven’t tried truffle you haven’t lived. Since eating some for the first time in Toronto in 2016 and working in an Italian restaurant that served truffle pizza, I’ve been hooked. If there’s truffle anything on the menu, I have to eat it. It’s one of those flavours you can’t really describe until you try it, but trust me it’s good. Truffle is a type of mushroom found in certain parts of the world that only grow under certain conditions, making them quite rare (which is why they can be pricey).
You don’t need to like mushrooms to like the flavour of truffle. Personally, I used to hate the texture of mushrooms but that’s why truffle is great as you can now get so many products infused with truffle such as butter, salt, oil etc. I’ve seen truffle oil in Aldi supermarket and my favourite place to buy other truffle products is on Truffle Hunter (not an ad, I just love them!). You can find this brand on Amazon too. You can pay extortionate prices for truffles, but I find this brand very reasonable and you can also get small sized versions of the products to try out and see if you like something, before you commit to paying full whack for a full sized version. You don’t need to invest in lots of truffle products for this recipe either, I just used some truffle salt, but you can use truffle oil if that’s all you have.
Ingredients (serves 2)
3 large / 4 medium white potatoes (skin on)
1 tbsp olive oil (or truffle oil, if using)
2 tbsp grated parmesan or pecorino cheese
good pinch of truffle salt (or regular salt, if using truffle oil) & pepper
Fresh parsley (to garnish, optional)
Method
Cut your potatoes into chips. See guide here on how to cut chips & place in large microwave proof bowl full of water (to remove starch).
Preheat oven to 180 degrees Celcius.
Drain your potatoes and pat them dry with a tea towel and microwave for 7 minutes, until potatoes are cooked through but not falling apart. It’s ok if some of them are too soft and a bit mushy, but the majority should maintain their shape.
Place in a single layer on a lined baking tray and season with salt, oil & pepper. Mix around to ensure both sides are covered and place in the oven for 20-25 minutes (or until fries are crispy). I generally turn mine once or twice during this time.
Once at your desired crispiness, remove from the oven and sprinkle over the grated cheese, parsley and add a pinch more of the truffle salt. These are best eaten immediately when the chips are fresh and at optimal crispiness.
Calories per serving (depending on potato weight) roughly = 245
