3 large russet potatoes (about 2 1/2 lbs)
4 T of any of The Olive Bin's Extra Virgin Olive Oils
1 T salt
1/2 tsp freshly ground black pepper
3 T of The Olive Bin's White Truffle Oil
1/4 C chopped parsley
1/4 C freshly grated parmesan cheese
Parmesan Truffle Fries
Ingredients
Directions
- Preheat over to 425 degrees.
- Leave skin on the potatoes. Cut each potato in half the long way, then each half in half the long way. Now take each quarter and cut into 3 wedges so when you are done you will have 12 wedges per potato.
- In a bowl toss the cut potatoes with 2 T of truffle oil, all of the olive oil, salt, and pepper. Lay out flat on a sheet pan and roast for 15 minutes. Turn each wedge over then roast for another 15 minutes or until browned and tender.
- Remove hot fries from sheet pan and place in large bowl and toss with truffle oil, chopped parsley, and grated parmesan.
