IngredientsServes 4 - Extra virgin Olive oil - 4 medium russet potatoes, washed and dried - ½ tablespoon truffle oil - 3 cloves garlic, finely minced - Garlic cloves - Sea salt - Cracked pepper - 25g Parmigiano reggiano - Chopped parsley
MethodPreheat oven to 200 degrees. Line two large baking sheets with parchment paper and generously spray with nonstick cooking spray. Cut potatoes into ½ cm thick matchsticks. Place the cut potatoes into a large bowl and pat down with a paper towel to absorb any excess moisture. Next add olive oil, truffle oil, crushed garlic and salt to the bowl, toss to combine. Sprinkle parmesan cheese on top and gently toss again. Arrange fries on the two prepared baking sheets so that none of the fries are touching. This will allow them to crisp up while they bake. Drizzle some olive oil over the fries. Place in oven, baking sheets side by side, and bake for 20 minutes, then flip fries over with a metal spatula and rotate the pans. Bake for 15-20 more minutes and flip again if necessary to brown all sides of the fries. Once fries are nice and golden brown, remove from the oven and allow to cool on baking sheets for 5 minutes. Then drizzle a little extra truffle oil on top and garnish with extra parmesan, cilantro or parsley. Season with additional salt and pepper, if you like! Serve with your favourite dipping sauce.