These Crispy Truffle Fries Make the Best Game Day Snack

Ingredients

For the fries:

  • 2 medium Russet potatoes
  • 1 tablespoon avocado oil
  • 1 teaspoon freeze-dried chives (or 1 tablespoon fresh chives)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon truffle oil
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon truffle salt (optional)

For the lime Greek yogurt dipping sauce (optional):

  • 1/2 cup plain Greek yogurt
  • 1 medium lime, juiced
  • 1 clove garlic
  • 1/4 teaspoon freeze-dried chives (or a sprinkle of fresh chives)
  • Pinch fine sea salt

Directions:

  1. Wash potatoes, then cut into thin, fry-shaped slices (skin on or off).
  2. Place potato slices in a bowl of cold water and let sit for 30 minutes.
  3. While potato slices are soaking, preheat oven to 425°F. Coat a large baking sheet with cooking spray or parchment paper.
  4. Remove potato slices from water and blot dry with paper towels or a dishtowel. Transfer to a mixing bowl.
  5. Drizzle potato slices in avocado oil and add chives, sea salt, pepper, and garlic powder to bowl. Toss to combine evenly, then transfer potato slices to prepared baking sheet.
  6. Bake for 15 minutes. Toss, then bake for another 10 to 15 minutes, or until fries are at desired crispiness.
  7. Remove fries from oven and toss with truffle oil, truffle salt (can omit or use more sea salt to taste), and grated Parmesan cheese. Enjoy immediately.
  8. (Optional) While fries are baking, make the dipping sauce. Place Greek yogurt in a small bowl. Mince garlic clove and add to yogurt. Add lime juice, chives, and pinch of sea salt. Mix to combine well. Serve with truffle fries.
0 comments
0 likes
Prev post: Roasted Romanesco with Pistachios and Fried-Caper VinaigretteNext post: Vegan, Gluten-Free Pistachio Thumbprints with Raspberry-Chia Filling

Related posts

Leave a Reply

Your email address will not be published. Required fields are marked *