think you can only get those crispy, melt-in-your-mouth parmesan truffle fries at a restaurant? (ahem, cue my favorite atlanta staple JCT Kitchen). think again. my gift to you this week is this preposterously easy recipe hack for those fries you love to hate and hate to love. (but no one really hates them, let's be honest).
the secret to this hack being so easy is alexia potatoes. i'm usually an advocate for all fresh ingredients, however these are so au natural, you'll never believe they were frozen. you'd probably even fool a potato farmer.
here's what you need:
- 1 bag alexia organic yukon select fries
- fresh parmesan cheese, finely shredded
- handful of fresh flat leaf parsley, finely chopped
- 1 tbsp. olive oil
- 1-2 tsp. white truffle oil (a little goes a long way!)
- sea salt, if needed to taste
here's how to do it:
preheat your oven to 400 degrees. spread the fries out in an even layer on a rimmed baking sheet. pop them in the oven and set a timer for 8 minutes. what i like to do is take them out after the initial frozen layer has cooked off, and toss the fries in a few drizzles of olive oil (NOT truffle oil, just yet). this will only make them crispier as they continue to cook. pop them back in the oven for the remaining 15 or so minutes until they are perfectly to your crisp factor.
immediately toss the fries in a bowl with the truffle oil, parmesan and parsley. sprinkle a little salt if needed and extra parm when serving, to your taste. boom. done. you're welcome. keep on trufflin'.
