Every mouthful combines savory, salty, and earthy aromas. This truffle fries recipe is for potato lovers who like different flavors.
Any old russet potato will do. These are starchy, so they make excellent fries. Yukon Golds or other starchy varieties of potatoes would work well as a substitution for russet potatoes.
Truffle oil is fragrant and tasty. Use 2 tablespoons. For an earthy taste like truffle oil, blend olive oil with a little amount of finely chopped fresh mushrooms.
The salty, savory cheese is a welcome addition. When Pecorino Romano is unavailable, other hard, salty cheeses might be used as a substitute.
Parsley that has been dried can be used in a pinch, but fresh herbs will almost always produce a flavor that is more robust.
For seasoning, you can get away with just regular table salt; however, you may take the flavor to the next level by using sea salt or pink Himalayan salt.
Fries cook better when cut uniformly.Overcrowding the pan or baking tray might make fries steam instead of crisp.For consistent baking, preheat your oven.
Truffle oil and parmesan cheese added to freshly baked fries enhances their flavor.Serve fries as soon as possible so they stay crisp.
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