Truffle Parmesan Fries
Truffle Parmesan Fries are an explosion of both texture and flavor. Crispy roasted parmesan fries are finished off with a drizzle of truffle oil and lots of chopped fresh herbs.
- 1½ pounds russet potatoes (small in size)
- 3 tablespoons olive oil
- 1/4 cup freshly grated parmesan cheese
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon black pepper freshly ground
- 2 pinches of flakey salt
- 1 drizzle white truffle oil
- fresh herbs basil, rosemary, oregano and chives
Preheat your oven to 425° and line a rimmed metal baking sheet with parchment.
In a large bowl, add fries, oil, garlic and onion powder, black pepper, pinches of coarse salt and parmesan cheese. Use a rubber spatula to toss well until coated.
Spread the potatoes out evenly on the prepared pan and roast on the middle rack for 20 mintues.
After 20 mintues, carefully remove and flip each potato wedge before sliding the pan back in the oven for 10 to 12 more minutes.
Before serving, drizzle fries with truffle oil season with salt if needed and sprinkle with chopped fresh herbs.
Serving: 1g | Calories: 206kcal | Carbohydrates: 14g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 5mg | Sodium: 155mg | Fiber: 2g | Sugar: 1g