Fries are all over the place. These crispy potatoes show up at both the most casual and fanciest restaurants. And when we think they can't get any better, they do. This version alone is incredible for so many reasons. First off, the fries are baked, so they are healthy for you. As soon as the fries are crispy, they're tossed with truffle salt and served with truffle mayonnaise. The combination is so incredibly delicious that it's hard to stop eating them. The truffle salt sprinkled over the hot, crisp fries are so yummy but once dipped in the truffle mayo you might swoon. And as if this isn't enough, I don't use any fancy gadget to cut the potatoes, I keep it simple and use a knife, and Baked Double Truffle Fries is as good as a recipe gets.
Ingredients for Healthy Double Truffle Fries:
Fries:
3 large russet potatoes, scrubbed clean and dried
3 tablespoons olive oil
1/2 teaspoon kosher salt
1 1/2 teaspoons black truffle salt
2 tablespoons chopped fresh parsley
Truffle Mayonnaise:
3/4 cup light mayo
2 cloves garlic, pressed or finely minced
2 teaspoons Black Summer Truffle Sauce
You will also need a sheet pan and a cooling rack to cook the fries on.
Time-Saving Tip: The potatoes can be cut in advance and put n a bowl of ice water. When you're ready to cook the fries, dry them thoroughly before proceeding. The Truffle Mayonnaise can be prepared a few hours in advance.
Let's see what we need.
Let's cook.
Combine the the Truffle Mayonnaise ingredients and refrigerate until ready to use.
Preheat the oven to 450 degrees. Cut the potatoes in half lengthwise. Slice each half into 1/4" slices, lengthwise. The pieces will likely be too wide, if so cut each one in half. Transfer the potatoes to a bowl and toss them with the oil and kosher salt.
Place the cooling rack on the sheet pan. I line the pan with parchment paper to catch any oil drips to save me some cleaning. Spread the potatoes on the rack and pop in the oven. Bake for 25-35 minutes depending on the thickness of the slices. Once they're crispy, they're ready.
Wipe out the bowl used for the uncooked potatoes and transfer the fries into the bowl. Toss with the truffle salt and then with the parsley.
They're ready! Crispy and delicious. Serve them alongside the Truffle Mayonnaise, and you have a side dish or appetizer made in heaven. They're beautiful and so scrumptious that always make more than you think you need because they disappear quickly.
Enjoy!
Healthy Double Truffle Fries:
snack/side
Fries:
3 large russet potatoes, scrubbed clean and dried
3 tablespoons olive oil
1/2 teaspoon kosher salt
1 1/2 teaspoons black truffle salt
2 tablespoons chopped fresh parsley
Truffle Mayonnaise:
3/4 cup light mayo
2 cloves garlic, pressed or finely minced
2 teaspoons Black Summer Truffle Sauce
You will also need a sheet pan and a cooling rack to cook the fries on.
Combine the the Truffle Mayonnaise ingredients and refrigerate until ready to use.
Preheat the oven to 450 degrees. Cut the potatoes in half lengthwise. Slice each half into 1/4" slices, lengthwise. The pieces will likely be too wide, if so cut each one in half. Transfer the potatoes to a bowl and toss them with the oil and kosher salt.
Place the cooling rack on the sheet pan. I line the pan with parchment paper to catch any oil drips to save me some cleaning. Spread the potatoes on the rack and pop in the oven. Bake for 25-35 minutes depending on the thickness of the slices. Once they're crispy, they're ready.
Wipe out the bowl used for the uncooked potatoes and transfer the fries into the bowl. Toss with the truffle salt and then with the parsley.
Time-Saving Tip: The potatoes can be cut in advance and put n a bowl of ice water. When you're ready to cook the fries, dry them thoroughly before proceeding. The Truffle Mayonnaise can be prepared a few hours in advance.