Oven-Crisped Parmesan and Sage Truffle Fries.

I might lick my screen a few times today.

Because these are easily my new favorite side dish. Or meal.

Gah. I can’t even…

Obviously I can’t talk. They are just so good.

 

Now before you go all crazy on me, I’m well aware that truffle oil doesn’t actually have truffles it in. And that it’s trendy and occasionally overrated. But I’m here to unapologetically tell you that I love it so much that I might just drink it straight from the bottle one of these days when I really come unglued.

Maybe that’s because I live in a sheltered, naive, uneducated culinary bubble, but… yeah. I like what I like. In fact… maybe! I would like this on vegetables?? Dude, I totally have to try that.

For now these work. They may not taste quite as perfect as their fried counterpart, but I think they’re the next best thing.

Plus, I think a ridiculously overprice bottle of truffle oil is an investment. And as soon as I’m finished writing this post, I’m going to rightfully make my winning argument on the topic to my husband. And I may include a little blurb about shoes too. Because we sure as heck know that those are an investment… and it’s time to expand to my portfolio.

Oven-Crisped Parmesan and Sage Truffle Fries

serves 2-4

4 medium russet potatoes, cut into wedges

2 medium sweet potatoes, peeled and cut into wedges

1-2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

a big handful of sage leaves

white truffle oil for drizzling

1/4 cup freshly finely grated parmesan cheese

a big pinch of flaked sea salt or truffle salt [I used this wild mushroom salt I bought on vacation in Michigan]

fresh basil, chopped for topping

Place potato wedges in a large bowl and fill with water. Let soak for 30-60 minutes, occasionally sloshing the water, dumping it, and refilling with fresh water. Remove from bowl, lay on a dry towel and pat dry.

Preheat oven to 425 degrees F. Lay a wire rack on a baking sheet and spray the rack with non-stick spray.

Put potatoes back in large clean and dry bowl, then drizzle with olive oil. Refrain from using a lot – you just need a tiny bit to help the potatoes crisp. Using your hands, coat the potatoes in the oil. Sprinkle with sage leaves, salt, pepper, garlic and paprika, and mix to coat again. Lay potatoes on the wire rack in a single layer, with most of the sage lying on top. Bake for 25 minutes, then flip and bake for 25 minutes more.

Remove from oven and immediately sprinkle with 2 tablespoons of parmesan cheese. Place fries on a platter, then lightly drizzle truffle oil over potatoes, sprinkle with finishing salt and remaining cheese. Top with fresh basil. Serve immediately. [If you make these ahead of time or reheat, they will still be flavorful but not crispy.]

Leave it to me to find a way to make eating vegetables ridiculously expensive.