Crispy Truffle Fries with Fresh Herbs

Baked crispy fries tossed with truffle salt and fresh herbs. This crispy truffle fries with fresh herbs will be the perfect appetizer for any gathering.

Oh, hello May!

I can’t believe it’s already May. I know I say that every month, but really, time does go by so fast.

There are so many events planned for May so it’s going to be super busy and hectic the next few weeks. There’s Mother’s Day next weekend, then the following weekend, both of my sisters are graduating, and two weeks after that, my cousin is graduating. So a ton of events to attend. Not to mention all the May birthdays.

So, today, to celebrate the arrival of May, I wanted to share with you these amazingly crispy truffle fries with fresh herbs.

It takes more time than one of my usual recipes, but I promise you, it’s worth the wait.

Crispy fries, a hint of the earthy yet addictive truffle salt, and freshly chopped herbs. I swear, these fries taste like spring.

We couldn’t even wait to plate these fries so I just transferred all the fries from the baking sheet onto a large piece of brown paper. And served it just like that with roughly chopped fresh herbs. Use your favorite herbs to bring a refreshing taste to your fries. I chopped up basil leaves, mint leaves, parsley, and perilla, but you can choose your favorites.

Preheat the oven to 450F. Line a baking sheet with aluminum foil and lightly grease the surface with nonstick cooking spray or olive oil

Wash and scrub the potatoes thoroughly and then dry them. Cut the potatoes into either 1 inch cubes or into ½ inch thick sticks. I’m terrible at cutting things evenly as you may have noticed in previous posts. Some of my fries are thick and others are thin. Try to cut them in even pieces so that they can bake evenly, but you can’t, that’s okay too. The thinner pieces might break apart when you parboil, but that also means those pieces will be crispier too.

I actually love that my potatoes are uneven. It gives the fries a more rustic look. Plus, you get both crispy and soft fries. It’s all about the texture.

Place the cut potatoes into a large pot and fill the pot with water until it covers all the potatoes. Turn on the heat to high and cook the potatoes until the water boils. Reduce the water to a simmer and cook for an additional 3-4 minutes until the edges look soft but not completely cooked.

Drain the potatoes and place them in a large bowl or keep them in the pot. Drizzle olive oil over the potatoes, and sprinkle a little bit of salt, and toss until they are lightly coated with the olive oil. This will roughen up the edges of the potatoes and help make them extra crispy.

Spread the potatoes in a single layer and bake them in the oven for about 45-50 minutes. About 20-25 minutes into the baking, remove the fries from the oven and turn them over. That way the fries will be evenly crispy and browned. Drizzle more olive oil over the fries if needed.

Remove the fries from the oven and allow them to cool for a few minutes.

While the fries are cooling, roughly chop up your favorite herbs. Add the freshly chopped herbs onto the fries and sprinkle more truffle salt over them to taste. I used truffle salt for this recipe since I have them on hand and love the flavor. But I know not everyone has truffle salt so you can use garlic salt instead. It’ll be just as good.

Serve these crispy truffle fries with fresh herbs warm.

I hope you love these crispy truffle fries as much as I do.

Enjoy!

Join me and other food bloggers at Fiesta Friday hosted this week by Kaila @ GF Life 24/7 and Laurena @Life Diet Health.

Crispy Truffle Fries with Fresh Herbs

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Baked crispy fries tossed with truffle salt and fresh herbs. This crispy truffle fries with fresh herbs will be the perfect appetizer for any gathering.

Author: Andrea Giang

Recipe type: Appetizers

Serves: 3-4 servings

Ingredients

• 2 large potatoes (about 1.5 pounds)
• 2-3 tablespoons olive oil
• ¼ - ½ teaspoon truffle salt (or garlic salt), more to taste
• 1 sprig perilla
• 1 sprig basil
• 1 sprig mint
• 1 tablespoon finely chopped parsley

Directions:

1. Preheat the oven to 450F. Line a baking sheet with aluminum foil and lightly grease the surface with nonstick cooking spray or olive oil.
2. Wash and scrub the potatoes thoroughly and then dry them. Cut the potatoes into either 1 inch cubes or into ½ inch thick sticks.
3. Place the cut potatoes into a large pot and fill the pot with water until it covers all the potatoes. Turn on the heat to high and cook the potatoes until the water boils. Reduce the water to a simmer and cook for an additional 3-4 minutes until the edges look soft but the middle isn’t completely cooked.
4. Drain the potatoes and place them in a large bowl or keep them in the pot. Drizzle olive oil over the potatoes, and sprinkle a little bit of salt, and toss until they are lightly coated with the olive oil. This will roughen up the edges of the potatoes and help make them extra crispy.
5. Spread the potatoes in a single layer and bake them in the oven for about 45-50 minutes. About 20-25 minutes into the baking, remove the fries from the oven and turn them over. That way the fries will be evenly crispy and browned. Drizzle more olive oil over the fries if needed.
6. Remove the fries from the oven and allow them to cool for a few minutes.
7. While the fries are cooling, roughly chop up your favorite herbs. Add the freshly chopped herbs onto the fries and sprinkle more truffle salt over them to taste.
8. Serve these crispy truffle fries with fresh herbs warm.

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