I might lick my screen a few times today.
These may be my new favorite side dish—or an entire meal on their own.
I can hardly form words. They are just that good.
Yes, truffle oil doesn’t actually contain whole truffles, and yes, it can be trendy and overhyped. Still, I unapologetically love it. I might even drink it straight from the bottle on a very dramatic day.
Maybe I live in a sheltered culinary bubble, but I know what I enjoy. I can already imagine drizzling this on roasted vegetables—definitely something to try next.
These oven-crisped fries aren’t exactly the same as deep-fried, but they’re a fantastic, easier alternative that deliver great flavor and texture.
Also: a pricey bottle of truffle oil feels like an investment to me. I fully plan to present that argument to my husband after finishing this post—right alongside my convincing case for shoes as an investment. It’s time to expand the 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 grated Parmesan cheese
- A big pinch of flaked sea salt or truffle salt
- Fresh basil, chopped, for topping
Place the potato wedges in a large bowl and cover with water. Soak for 30–60 minutes, occasionally stirring and refreshing the water. Drain the potatoes, lay them on a clean towel, and pat dry.
Preheat the oven to 425°F. Place a wire rack on a baking sheet and spray the rack with nonstick spray.
Return the dried potatoes to a clean, dry bowl and drizzle with a small amount of olive oil—just enough to help them crisp. Toss with your hands to coat. Add the sage leaves, salt, pepper, garlic powder, and smoked paprika, and toss again so the seasonings are evenly distributed.
Lay the potatoes in a single layer on the wire rack, with many of the sage leaves resting on top. Bake for 25 minutes, flip the wedges, and bake another 25 minutes until golden and crisp.
Remove from the oven and immediately sprinkle about 2 tablespoons of Parmesan over the fries. Transfer to a serving platter, lightly drizzle with truffle oil, finish with flaked sea salt or truffle salt and the remaining Parmesan, and top with chopped basil. Serve right away. (If made ahead or reheated, the flavor holds up but the potatoes will lose some crispness.)
Leave it to me to make eating vegetables feel indulgent and a little extravagant.