ChefUptothePlate

Food, Nutrition and Cooking


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The Trouble with Truffles

The trouble with truffle oil is that it’s quite expensive; the good news is that just a small amount goes a long way on flavor. Use it sparingly because even a touch too much can overwhelm the flavor of your dish. Less is definitely more here.

Note: this dish is really best to serve immediately upon completion of cooking. The recipe will take ~ 30 minutes start to finish including prep.

Truffle Fries

2 lbs. white or yukon potatoes, peeled and cut in 1/4″ fries of any length (governed by size of potato)
1 T canola, vegetable, grapeseed or other neutral flavored oil
1.5 tsp truffle oil
1 T butter (salted butter is ok to use here, sweet butter also works)
1 clove garlic, minced or pressed through a garlic press
black pepper to taste
2 T chopped parsley

Preheat oven to 450 degrees F. Combine the 2 oils and toss fries in the mixture and lay out potatoes in a single layer on a baking sheet.
With the oven rack in the upper third of the oven but not too close to the broiler, bake fries ~ 5 minutes. Change from baking to broiling (up the temperature to 500+ degrees) and broil the fries for 10 minutes, then turn them and broil another 10 minutes (broiling 20 minutes total).
Meanwhile, melt the butter and the garlic together but do not brown either; add the black pepper to the garlic butter.
Remove fries from the oven, toss with the garlic butter, sprinkle with the chopped parsley and SERVE IMMEDIATELY.

Serves 4-5