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.
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As this recipe's first reviewer, I'm happy to report that these were indeed "divine." I loved...