Truffle Fries + Salt & Vinegar Potatoes
by Caren & Christina
They are truly the one thing that is hard to skip over on any restaurant menu, the crisp outer edge of a perfect French fry lightly bathed in olive oil to keep in tender on the inside. The dusting of Truffle salt that convinces your culinary brain to just keep eating until they are all gone! It is not that hard when the ingredients are perfect.
Truffle Fries Ingredients:
- 3 large russet potatoes, skin on
- 1/3 to 1/2 cup olive oil
- 2-3 teaspoons Italian truffle salt. I prefer “La Madia Regale”
Salt & Vinegar Potatoes Ingredients:
- 1 pound baby nugget potatoes
- 6-8 cups of plain white vinegar, or enough to completely cover potatoes in a pot (plus 1⁄4 cup reserved for baking)
- Maldon Salt
Method:
Truffle Fries:
1. Preheat oven to 400 degrees F.
2. Cut the 1/2 inch off one side of the potato, lay it flat on the cut side for stability. Slice 1/2-inch slices of the potato, then cut into sticks. Lay on the baking tray, drizzle the oil over and using your hands make sure that all sides are well oiled.
3. Sprinkle the truffle salt over, using more if you are a truffle pig! Bake at 400F. For 15 minutes, then flip over, they should be golden brown. Cook for another 10 minutes until golden brown all over. Serve hot!
Salt & Vinegar Potatoes:
1. Preheat oven to 425 degrees F.
2. Slice nugget potatoes in half and add to a large pot and cover with vinegar, bring to a boil. Boil for 5-8 minutes or until fork tender. Do not overcook. Drain and cool.
3. Lightly oil a non-stick baking sheet and place par-boiled potatoes cut side down. Add 1/2 cup of vinegar to the baking sheet and cover with tinfoil. Place in oven covered for 10-15 min (or until vinegar evaporates). Once vinegar is evaporated remove tinfoil and turn up the temperature to 450 degrees for 25-30 minutes or until potatoes crispy and brown.
4. Sprinkle with a generous amount of Maldon salt and serve immediately.
Serves 4-6
1. Preheat oven to 400 degrees F.
2. Cut the 1/2 inch off one side of the potato, lay it flat on the cut side for stability. Slice 1/2-inch slices of the potato, then cut into sticks. Lay on the baking tray, drizzle the oil over and using your hands make sure that all sides are well oiled.
3. Sprinkle the truffle salt over, using more if you are a truffle pig! Bake at 400F. For 15 minutes, then flip over, they should be golden brown. Cook for another 10 minutes until golden brown all over. Serve hot!
Salt & Vinegar Potatoes:
1. Preheat oven to 425 degrees F.
2. Slice nugget potatoes in half and add to a large pot and cover with vinegar, bring to a boil. Boil for 5-8 minutes or until fork tender. Do not overcook. Drain and cool.
3. Lightly oil a non-stick baking sheet and place par-boiled potatoes cut side down. Add 1/2 cup of vinegar to the baking sheet and cover with tinfoil. Place in oven covered for 10-15 min (or until vinegar evaporates). Once vinegar is evaporated remove tinfoil and turn up the temperature to 450 degrees for 25-30 minutes or until potatoes crispy and brown.
4. Sprinkle with a generous amount of Maldon salt and serve immediately.
Serves 4-6
Copyright (c) Caren McSherry 06/2021
