Ingredients
- 800g potatoes
- 1 tbsp olive oil
- 2 tsp truffle sea salt
- 3 tbsp truffle oil
- Parmesan, freshly grated
- Chopped parsley or thyme, for garnish
Preparation
- Preheat the oven to 250°C.
- Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a 1/4 inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but try to keep it as uniform as possible.
- Place the fries in a large bowl with the olive oil, truffle oil (2 tbsp) and truffle sea salt. Mix thoroughly to combine.
- Line two baking sheets with parchment paper. Spread the fries on the paper, as far apart as possible.
- Bake the fries for 20 minutes, and then flip them. Reduce the heat to 200°C.
- Reverse the trays in the oven and bake for another 15 minutes until the fries are crisp and golden brown. Note: Keep an eye on ’em, because the cooking time depends on the oven.
- Remove from oven. Drizzle with 1 tbsp truffle oil, parmesan cheese and parsley or thyme. Serve immediately.
Gouda Tip: Serve it with some aioli or chipotle dip and thank us later!
Love all things truffle? Don’t miss this Creamy Spaghetti with Crispy Mushrooms.
Gouda Together 