There is something deeply satisfying about elevating a common dish with a couple of uncommon ingredients. Potatoes are an awesome palate to work from, especially when you’ve got a bottle of truffle oil and some parmesan cheese just waiting to be used.
The fries come out crunchy on the outside, soft and fluffy on the inside with a flavor profile reminiscent of a top quality bistro or steakhouse.
2 russet potatoes
1 teaspoon granulated garlic
1 teaspoon dried parsley flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon truffle oil
freshly grated parmesan cheese to taste (about 1/4 cup)
Preheat oven to 450 degrees F.
Scrub and then slice potatoes into wedges. Place in a large mixing bowl.
In a small bowl mix together the spices. Coat the potatoes with olive oil and sprinkle with spice mix. Toss again to coat completely.
Spread out in a single layer on a rimmed baking sheet. Bake for 15 minutes. Use a spatula to flip the fries over. Return to oven and cook 15 minutes more or until cooked through.
Remove from oven and let sit for 5 minutes. Toss with the truffle oil and parmesan cheese and serve warm.