My Kids' Favorite CHEESY-BALSAMIC TRUFFLE FRIES! RECIPE
"better than a restaurant", they say...
My family and I have a slight obsession with black truffles. So, truffle fries are one of our favorite appetizers or side dishes when dining at restaurants.
However, this summer, I decided to create our own truffle fries at home, and my son has since said that they are “WAY BETTER THAN ANY WE’VE HAD AT RESTAURANTS!”
I think that this is because the way that I layer the flavors while cooking—they end up so tasty all the way through, instead of how they are served at restaurants, mostly with the toppings and flavor condensed to just the top!
I have been using frozen fries for this, but am going to start experimenting with my own homemade thinly-cut potatoes too…
HERE ARE THE INGREDIENTS THAT I USE:
1 lb. bag french fries (look for “fast food” or “string” options that offer extra crispiness and robust potato flavor, some popular choices include Lamb Weston Grown In Idaho Hand Cut Style Fries, Ore-Ida Extra Crispy Fast Food Fries, and Alexia House Cut Fries)
onion salt
black pepper
finely-grated fresh cheese (we use La Traversetolese Parmigiano Reggiano)
dried parsley flakes (for garnish at end)
& HERE IS WHAT I DO:
I place the entire bag of frozen french fries on a parchment paper-lined baking sheet and bake for the time specified on the wrapping.
In the meantime, I grate the cheese (I usually grate about 1/2 lb. and store any extra in the refrigerator).
Once the original cooking time for the fries is up, I remove them from the oven and sprinkle onion salt all over (sorry, no exact measurements for this recipe because we just eye-ball to make sure all fries are lightly coated). I then use a spatula to flip them and move around the baking sheet, so that the salt is dispersed.
I then drizzle balsamic glaze in a zig-zag pattern, all over the fries (they won’t be totally covered yet!) and same with the truffle oil (I would guesstimate that it comes out to about 1/2 tbsp. if measured).
Then place the salted, oiled and glazed fries back in the oven and turn the broiler on. I let them broil on high for 4 minutes, before removing them from the oven again and cracking fresh black pepper sparsely all over.
Same for the paprika as well, and then sprinkle some cheese in also a zig-zag pattern, before placing back into the oven for 4 more minutes under the broiler.
*I do this layering instead of adding all of the ingredients at one time, so that the fries don’t become soggy and instead are crispy, and with well-covered toppings/flavor throughout.
Remove the fries one last time, toss them around (carefully) with spatula, then add another drizzle of the balsamic glaze (but this time in opposite direction than the first zig-zag pattern), and even more cheese!
Back into the oven for a few more minutes under the broiler heat, and remove once they look perfectly crispy and have a nice golden brown color (as well as the cheese being melted through).
I pour them into a serving-size bowl and top with a bit more drizzle of black truffle oil, and of course more freshly-grated cheese. You can also add some parsley flakes for a finishing garnish.
They’re truly so delicious.
Enjoy! :)
x. Heather
P.S. The way that these turn out, my kids don’t even eat them with ketchup, just as is!