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
What you need:
- 2 lg russet potatoes, scrubbed and dried
- 1/8 c Devo Olive Oil Black Truffle EVOO
- 1/8 c Devo Olive Oil Tuscan Herb EVOO
- Freshly ground sea salt and pepper, to taste
- 1 tbs finely chopped rosemary
- 1/4 c finely grated Parmigiano-Reggiano cheese
What you do:
- Preheat the oven to 425°.
- Cut potatoes lengthwise into 1/2″-thick slices.
- 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.
- 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.