"Delicious and easy recipe for a side dish or appetizer." — berkleysangel
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potatoes, cut into strips - or more to taste
salt and ground black pepper to taste
white truffle oil, or to taste
chopped fresh parsley, or more to taste
As this recipe's first reviewer, I'm happy to report that these were indeed "divine." I loved this recipe, with its additions of truffle oil and fresh parsley, but to ensure "french-fry crispiness," I felt it would need a higher cooking temperature, so I upped it to 425 degrees and adjusted the time accordingly - 25 minutes was just right for the thickness of potatoes I used, which I flipped half way through the cooking time. I coated them with olive oil rather than cooking spray, and finished them with a fragrant, good quality truffle oil I brought back from Italy. Truffled potato bliss.
Cooked at 400 degrees to achieve crispier potatoes, and I was not wild about the flavor of truffle oil on french fries. I received a bottle for a Christmas gift and, admittedly, I have not yet cooked too much with it. Truffle oil has a very distinct flavor, and personal taste preferences will kick in, but doubtful I'll use it again on french fries, but there were no leftovers either.
Oh YUM! Thank you - I adjusted the oven temp to 400 degrees and cooked for a total of 30 minutes. I used minced garlic and black truffle oil. So good. I wish I'd maybe cooked them a bit longer as my potatoes were large, but otherwise, truly divine!
I first tried french fries with truffle oil at a cafe in San Francisco and loved them ever since. These are along those lines but I added grated Asiago cheese over them, makes them really divine!
* Percent Daily Values are based on a 2,000 calorie diet.
Divine French Fries
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 33
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