Oven-Crisped Parmesan and Sage Truffle Fries.
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.
110 Comments on “Oven-Crisped Parmesan and Sage Truffle Fries.”
haha this obsession with sage is just too funny. Can I be honest and tell you I don’t even know if I have ever had sage? Don’t hurt me.
yum. these sound delicious! I actually have some truffle oil that I have been looking for someway to use! I have a question, I have seen people soaking the fries before baking and I am wondering what difference that makes?
It helps to remove the starch from the potatoes so they crisp up more. I make oven fries almost every single week – sometimes I can tell a different and others I can’t, I think it just depends on how much starch the potatoes have!
that was my question too- thanks! will have to try this with the jerusalem artichokes I just dug out of the garden :)
I was wondering about the soaking as well. I’ve tried making oven fries before, and they never crisp up. I’m excited to try this new technique!
Shut up! I’m freaking out right now. Just last night I was thinking “why hasn’t Jessica made parmesan truffle fries?”
This is so weird.
Oh my goodness, these look so absolutely delicious! I could really go for a big bowl of them right now.
This post is so unfair. Parmesan AND truffle fries? Are you trying to make me look bad for my vacation in Mexico in December? :) Haha just kidding, we all know I can just wear a turnip sac I find on the side of the road when my friends insist on going to the beach…everyday. Because y’know, turnip sacs are the next black. Maybe.
lol I can’t believe you are still coming up with original sage recipes. These look awesome :)
White Truffle oil and wild mushroom salt are infinitely cheaper than a new pair of Loubotins so I think you’re totally safe with those and Mr Sweet doesn’t actually realize how good you’re being :)
They look incredible. And I bet taste even better!
I happen to have some truffle oil that I save for times when the flavor really matters… I’m seeing these fries in my future!
I. want. these. Seriously… I never knew fries could be so tasty!!! <3
I licked my screen too. OMG
Yum! I could probably make a meal of this.
I love new ways to use my truffle oil – but I’m always at a loss for which herbs to use. Can’t wait to try it with the sage and sweet potatoes!
In love. I’m totally “investing” in truffle oil this weekend. I think we are kindred food spirits.
you had me when i saw the word “truffle.”
You roasted potatoes…I’m sold! I have truffle salt, but no oil. Now I know of something to do with it! YUM! Have a great weekend Jessica!
I make baked fries all the time, and my recipe is very similiar but I am loving your addition of the truffle oil! These look amazing, Jessica! Truffle oil is pricey, but if you keep in the fridge it will last for years. I am going to have to buy some of that wild mushroom salt! :-)
Love these! I have a bunch of truffle oil that needs using. Perfect!
Thank you for the reminder – I have a tiny, precious bottle of truffle oil in my pantry that I haven’t opened because I’m too scared to use it and “waste it.” So, instead the whole bottle will probably go rancid before I get to it. I make lots of sense, right?
Love the potato mix. Anytime I’m anywhere I get the 50/50 sweet potato/regular fries mix. It’s a must.
Yum! Those sound pretty great!!! I need to get my hands on some truffle oil now, though…..
Have no fear…. Truffle oil isn’t too expensive. My boyfriend and I have recently discoved that they sell it at most TJ Max and Marshalls stores for like $7-9… Which is basically amazing because we paid well over $15 at Whole Foods. We use Truffle Oil on our Yukon Gold hashbrowns that would seriously bring world peace :)
Happy Friday, everyone :) Love this blog :)
Thanks Becky!
is it bad that i DID lick the screen…oops…
Last night, because of you, we tried brussels sprouts. And although I didn’t follow one of your recipes, your posts about them were what made me decide to try them. And much to my surprise – they weren’t horrible! So thanks for the inspiration!
Also, I have made baked sweet potato fries but never had them crisped in the oven, which I’m always disappointed by. So thanks for the tip to soak them first! I’m totally going to try that. Thanks!
I think the key to crisping the sweet potatoes is soaking, drying, brushing with olive oil and roasting at really high heat on a wire rack. Try that and you should be good!
Oh goodness, there’s a restaurant I go to, and ALL I order is truffle fries with parmesan. Now I won’t have to regarded as a freak and make them myself! Also, I’ve heard truffle oil does amazing things on top of pizzas…
Oh this is perfect for my health kick…baked not fried….who cares about the oil…we need fats…and cheese…dairy hello? Making these asap!
Oh and shoes….investment4life….or at least until the newest beauties come out, but that just means the old pair becomes back up and everyone needs back up shoes
Hmmmm…I’ve got to try this soaking trick. Very interesting!
You’ve got to fight for your right to french fry. And keep me posted on how that whole diversifying of your shoe bonds conversations goes, I could use a new platform. See how that worked as a double meaning?? :)
I’ve never tried truffle oil and hoping I can find the equivalent of a sampler bottle because I’m cheap like that. I’m using that tip about soaking them in water to remove the starch because sweet potato fries and I just don’t get along much!
You may be able to find a somewhat cheap small bottle at your local grocery store – it may say white truffle flavored olive oil! I’ve seen them at mine.
well done my friend…well done! love the first photo! i have truffle butter i csn use to make these…mmmm the husband will love them!
Love this flavor combo!
This might be my favorite dish too! Mmm..
That first picture is absolutely spectacular!
Those do sound pretty fabulous! I like the mix of sweet and white potatoes. I think a dusting of parm cheese makes everything better, right? You could sprinkle it on ice cream and be wowed. :D I’ve never done the pre-soak method, I have to try that next time I make fries.
Just bought sage for the first time this week :) Personally, I love it! Definitely making these… love the combo of flavors!
I’m kicking myself right now for not growing sage this year. Your recipes and pictures have me craving it!
Truffle oil is on my bucket list. Someday I’ll take the plunge and buy it, but for now I’ll just have to drool over your gorgeous photos and recipe.
I want to eat these for breakfast. Amazing.
I’ve heard a lot about truffle fries but never tried them. They look great!
Mmmm…I have some truffle salt from a spice shop in Chicago that I’ve been slowwwwwly using for the past three years. I might have to make a version of these with that salt.
I’m drooling here. I wish I could reach through my computer screen and grab that bowl of fries. Someone needs to invent that technology NOW! :)
I know truffle oil isn’t “real” (unless you find the oil that has bits of real truffle in it, but I’ve only seen that in Italy thus far), but real truffles are so expensive and have such a short shelf life, that it is really one of the only options for that truffle flavor. I was so incredibly sad when the bottle we brought back from Italy ran out…I need to find a new one to replace it!
This is the second time I’ve heard of the soaking method for better oven fries. I love me some good potatoes so I’ll have to try that.
*Annoying grammar-correcting reader alert* I think you meant to write “fried counterpart” in the sentence near the top. I didn’t understand it until I read it a couple of times.
Anywho, I’m fairly new to your blog and pretty much everything you make warrants a screen lick. Thank you for making me adjust to the next biggest belt hole and for giving me delicious food that makes me not care.
ps. No lie, I’m sitting her salivating thinking about these fries.
Thanks – fixed!
I actually have a bottle of truffle oil in my CUBBERD (I know how it’s really spelled, but it’s much more fun this way) right now.
I now see the direction my life will go.
Thank you, truffle oil.
And you too, Jessica.
Hahaha-love it! Still on the sage kick??
I did not know that there was no truffles in truffle oil! What makes it trufflely? hahaha
Potatoes are my favorite food group! Yes, I will be making these. YUM!
These look so delicious Jess! I’ve been loving sage lately – I don’t normally cook with it and have just been using the dried kind, but I’m going to look out for the fresh leaves. Sounds like a great recipe!
I’m going to go ahead and ignore the $200+ I spent at the grocery store the other day and go back to buy the supplies to make these… My belly says thank you in advance; my wallet does not.
I ate something similar in a hotel bar this week. I didn’t realize until eating them how much the truffle oil does enhance the taste experience. Thanks for bringing recipes for extremely expensive vegetables to the homes of those of us who love them.
Yum. Yum. I need to make these asap.