Oven French Fries with Truffle, Garlic, and Parmesan Variations

American, French

Everyone’s favorite comfort food, done easily without the hassle of deep-frying. These are truly great, especially with the perfect, not-too-fine salt suggested here. See notes below for variations of flavorings. ~Joanna
4 Russet potatoes (2 pounds total), sliced into long, 1/4-inch thick julienne
1 tablespoon distilled vinegar
1/4 cup butter, melted
1/4 cup vegetable oil
1 tablespoon freshly ground sea salt, or Fleur de Sel, to taste
1 Soak potatoes in water to cover for 1 hour, adding the vinegar to the water.

2 Preheat oven to 400°F.

3 Drain potatoes and pat dry with a clean kitchen towel.

4 Heat the butter with the oil and then toss with potatoes. Spread in single layer on two cookie sheets. Use two sheets to ensure that potatoes are spread out. If they are too close together they will steam rather than crisp up.

5 Bake for 20 minutes. Turn with a spatula and bake for another 15 to 20 minutes, until golden.

6 Remove to paper towel lined plate, drain, and sprinkle with salt.

servings  use metric
original recipe yield: 4 Servings
Notes NOTE On Topping Variations
Truffled - toss cooked fries with 1 tablespoon truffle oil before adding salt.
Garlic and Parsley - toss fries with 3 tablespoons minced parsley and 2 minced garlic cloves.
Parmesan - toss fries with 1/4 cup finely grated parmesan cheese. Add some minced garlic to take them over the top!

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