Last weekend, my husband Jack and I went out to dinner (a belated anniversary date) at one of our favorite local restaurants called Ella’s Wood Oven. It’s an unassuming place from the outside, but inside – the owner and head chef, Marc Swierkowski, performs magic turning out some amazing meals! Not only is the food really delicious, but he’s also quite creative with his use of fresh, in-season, and local ingredients as well as his innovative flavor combinations.
For dinner, I ordered a fabulous flat iron steak…but what really stole the show, was the bowlful of Parmesan Truffle Fries that was served along with the steak! OMG – they were so good – and so simple – that we immediately knew we wanted to try making them at home! Crispy fries are tossed with grated Parmesan cheese, salt and chopped fresh parsley. Then, truffle oil is drizzled over the fries before a final toss – and wow – this is french-fry heaven as far as I’m concerned!
If you’ve never had truffles before (or even truffle oil) – please add it to your culinary bucket list! Jack and I first had truffles when we went to Italy on our honeymoon – and their delicious flavor was unlike anything we’d eaten before!
Edible truffles are a very rare mushroom that grows underground near the root of trees in parts of Italy (as well as a few other locales) and are harvested with the help of pigs and dogs who are able to smell the mature truffle underground. French gourmand Jean Anthelme Brillat-Savarin is quoted as saying that truffles are “the diamonds of the kitchen” – and for good reason – the rich and distinctive flavor is incredible!
Most of us can’t afford to buy truffles for everyday cooking – but truffle oil, while still a bit of a splurge – can be an option for enjoying the wonderfully distinctive flavors in these Parmesan Truffle Fries! Just be sure to look for oils that have been infused with real truffles (like this one). Truffle oils are meant to be added for flavor after a dish is cooked (never cook with it). And remember, a good-quality truffle oil will have a much stronger flavor, so just remember that a little drizzle will go a long way!
One final note – we made these Parmesan Truffle Fries as potato wedges at home, but at the restaurant, they were skinny shoestring fries. You can cut your potatoes into whatever shape or size fries you prefer – and this recipe will be equally delicious!Print
Depending on the quality of the truffle oil you are using, the amount you should use on these fries will be vary. The truffle oils that are available in local supermarkets are typically canola oil perfumed with truffle essence which will not be as strong in flavor as a higher quality truffle oil. Adjust the amount of truffle oil accordingly.
- 3 large russet potatoes (about 2 ½ pounds)
- 4 tablespoons extra virgin olive oil
- 1 tablespoon salt
- ½ teaspoon freshly ground black pepper
- 2-4 tablespoons truffle oil (see note above)
- ¼ cup chopped fresh parsley
- ¼ cup freshly grated parmesan cheese
- Preheat oven to 425 degrees.
- Leave the 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 three wedges so when you are done, you will have 12 wedges per potato. Don’t worry if you get less, as long as they are uniform in size.
- In a bowl toss the cut potatoes with the olive oil, salt and pepper. Lay out flat on a sheet pan and roast for 15 minutes. Turn each wedge over and roast for about another 15 minutes or until browned and tender.
- Remove hot fries from sheet pan and place in a large bowl and toss with truffle oil, chopped parsley and grated Parmesan.
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