The “best” garlic truffle fries? Really?
Oh, yeah! These beauties are unbelievably moreish. I swear I’ve made 4 or 5 batches this week, since we found some white truffle oil on offer for $4 instead of $18! Halfway through that bottle already…
I’d never tasted truffle fries until 2012 when I was on vacation in Washington with my friend, Dan Rubel. We happened upon a nice little place called Blackfinn Ameripub on I street and stopped for lunch. I was on a burger bender at the time so I ordered the standard Bacon Cheeseburger but also saw the Truffle fries and thought that sounded interesting… They were fantastic, like no other fries I had ever tasted, especially coming from England where a chip is a chip and any seasoning apart from salt and vinegar is frowned upon.
Our next visit to Washington which was around 18 months ago was partially planned around visiting this place again, solely for the truffle fries – we talked about them, we planned and savored the memory, we literally traveled 4000 miles to taste them again. And they were gone! Still on the online menu but no longer in the restaurant – we were met with a blank stare when we requested them from our (very dumb and annoyingly fake servile) server. The dream was dead…
There was nothing for it but to try to replicate them, and after many attempts this recipe is just about perfect.
Best Garlic Truffle Fries
There's nothing like a portion of garlic fries with a drizzle of white truffle oil. A fabulous comfort food and a great accompaniment to lots of dishes. If you don't have truffle oil then make these anyway! Garlic fries with Parmesan are still delicious...
Assemble your ingredients, preheat the oven to 425F and prepare a baking tray with parchment paper, spraying it with vegetable oil or smearing some olive oil over it to prevent the fries from sticking.
Chop the potatoes into fries, around 1/4 inch but doesn't need to be exact
Blanch the fries in cold water for around an hour to take out some of the starch
Drain the fries and pat them down with kitchen towel to remove the excess water. Return to the bowl and toss gently with the canola oil, salt and pepper - be generous with the seasoning.
Place the fries in a single layer on the baking tray making sure that they don't touch each other. Drizzle 1 Tbsp of the truffle oil over them.
Bake for 30 minutes, turning once. After 30 minutes, add the minced garlic, spreading it over all the fries, sprinkle with a little Parmesan cheese and drizzle the final tablespoon of truffle oil over them all. Return to the oven for 10 more minutes.
Serve immediately, on their own or with just about anything you can think of. How about meatballs?!
- Doubling this recipe: This recipe can easily be doubled for a crowd.
- Storage of leftovers: These fries should be eaten hot and fresh. If absolutely necessary they can be refrigerated for a week or frozen for up to 2 months. Reheat in a 350F oven for 10 minutes chilled or 20 minutes frozen. But please don't - the texture will be ruined...