Black Truffle French Fries

(or A Lesson in Decadence)

  • 4 large Russet potatoes, scrubbed and dried
  • 1/4 c. Extra Virgin Olive Oil
  • Salt and Pepper (I eyeball about 1 tsp. salt, 1/2 tsp. pepper)
  • Drizzle of Black Truffle Oil
  • Grated Parmesan Cheese
  • Chopped Parsley (if you're feeling really fancy)

Preheat oven to 450.

Cut potatoes into matchsticks by slicing them in half, halving once more, cutting those into wedges (you can stop there if you prefer thicker home fries), then into strips. I like to dry off my cut potatoes with either a clean kitchen towel or paper towels, but you don't have to.

Divide potatoes evenly onto two (parchment lined, if you want) baking sheets and toss with olive oil, salt and pepper.

Bake for 30-40 minutes, flipping once.

Remove from oven and immediately drizzle a small amount of Black Truffle Oil over fries. Let cool and toss with Parmesan cheese and parsley. Heaven.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil