Parmesan Truffle Fries {Aspen Fries}
Crispy potato fries covered in truffle oil and Parmesan are the ultimate, flavour packed side dish. Easy to adapt to make vegetarian and vegan too.
Servings: 2 servings
Calories: 401kcal
Ingredients
- 600 g of Potato
- 1 tablespoon of Olive oil
- 1 tablespoon of Truffle oil
- 1 pinch of Sea salt and ground black pepper
- 1 teaspoon of Garlic granules
- 1 teaspoon of Dried thyme
- 40 g of Parmesan grated
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Add 600 g of Potato (cut into fries) to a pan of boiling water and simmer for 5 minutes. Drain them and allow them to steam in a colander for 5 minutes.
- Add the fries to a bowl with 1 tbsp of Olive oil, 1 tsp of Garlic granules and 1 tsp of Dried thyme and mix well.
- Put them on a baking tray, well spaced apart, and cook in the oven for 15 minutes.
- Transfer them to a bowl and toss with 40 g of Parmesan, 1 tbsp of Truffle oil and 1 pinch of Sea salt and ground black pepper.
- Put them back on the baking tray and back in the oven for a further 10 minutes until crispy.
Notes
- Make sure to cut all your fries to an even size, as this will ensure that they all cook evenly and all get nice and crispy.
- You want to make sure that all your fries have enough space on the baking tray to all get crispy. If they are too close together, then they will steam, rather than bake and they will stay soggy. Use two baking trays if needed.
- You can also make these in to potato wedges. However cooking times will vary as they are thicker.
Nutrition
Serving: 1portion | Calories: 401kcal | Carbohydrates: 49g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 359mg | Potassium: 1304mg | Fiber: 7g | Sugar: 3g | Vitamin A: 181IU | Vitamin C: 59mg | Calcium: 284mg | Iron: 3mg
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