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There was no slow-cook Sunday this past weekend as I headed out of Dodge for the West Coast, sans family. I had to pack and didn’t leave a lot of time to figure out a slow cook plan. I didn’t leave them completely high and dry for Superbowl Sunday though … I left them with hand-cut french fries and almost-flourless-chocolate cake.

I get super excited to see hand-cut fries on a menu, don’t you? Why use frozen when you can use fresh? Fries made from fresh potatoes are better than frozen. And I don’t care if you actually cut them by hand or use a mandoline to slice; you’re still using a fresh potato.

It’s quick and easy. I suppose you could deep fry in canola oil, but I prefer baking these. You need to use russet potatoes; they have more starch than, say, red potatoes and therefore hold up better. Truffle oil is key. Maybe you could substitute truffle salt; but do yourself a favor and get some truffle oil. A little goes a long way.

Oven Roasted Rosemary Truffle Fries

hand-cut rosemary truffle fries

shown with mini-steak and cheese paninis

What you need:

What you do:

  • Preheat the oven to 425°.
  • Cut potatoes lengthwise into 1/2″-thick slices.hand-cut rosemary truffle fries
  • Place flat-side down and cut each slice lengthwise into 1/2″ thick fries.
  • Place fries in mixing bowl and add EVOO, rosemary, salt and pepper.
  • Toss well to combine.
  • Transfer fries to lg baking sheet in single layer.hand-cut rosemary truffle fries
  • Roast, turning halfway, until brown and crispy, about 30 min.
  • While fries are roasting, in sm bowl add cheese, salt and pepper.
  • Mix well.
  • When potatoes done, sprinkle with cheese/salt mixture.