This holiday season crept up on me so fast. I feel as if it has been a whirlwind of activity thanks to SantaCon pub crawls and wintry festivities involving food and hot chocolate. It is cold here and we already had snow, so I wanted to come up with a nice side dish that is easy to make on a snow day, but still feels like an indulgence that ties into the holiday treats.
I was inspired to make my rendition of Truffle oil fries after my friend ordered some in Bryant Park from Home Frite. We were on our normal stroll throughout Manhattan and were gliding through the park when we had become a little hungry. She ordered the Truffle Fries, and they did not disappoint!
You could taste the Truffle oil, and the fries were thick with a nice crispy outside and soft center. They were nomlicious, so here you go, Anne–try ’em out, if you like!
2 tbsp. black truffle oil
1 tsp. extra virgin olive oil
1/8 tsp. garlic powder and red pepper
4 garlic cloves grated, minced, shredded
Salt and pepper
4-5 russet potatoes
Bake at 350 degrees.
Wash and dry your potatoes. Next slice into long pieces that resemble french fries.
Coat the baking sheet with butter and put in oven to warm up as you toss the cut potatoes in the oil dressing. Take out baking sheet. The sheet pan should be shiny from the melted butter. Lay out the french fries and plop in oven for about 60-70 minutes.
Towards the end, as the fries look nearly baked and are nice and golden, add cheese and slide tray back in oven until cheese begins to melt. Then remove the pan and turn off oven. Transfer fries to serving dish and finish off with a drizzle of truffle oil, more salt &, pepper and cheese.
Truffle oil dressing: mix all ingredients (except cheese and potatoes) with a fork and pour over cut potatoes.
Ciao for now,