I’m a HUGE fan of truffle fries. I first tried them (and fell in love with them) in Chicago last year, and I’ve had them twice since then at Montelucia and again during my trip to DC recently.
While I truly believe that Truffle Fries are the ONLY fries I want to eat moving forward, I just can’t justify eating all that fried goodness on a regular basis.
Every time I eat them, I’m overwhelmed by how delicious that truffle flavor is. And, I’m usually guilt-ridden considering I’m eating something fried. Good thing, truffle fries aren’t on every menu. So… I had an incredibly clever idea about how to make these fries a little healthier, including a great suggestion from my friend Carla.
These fries are SO much healthier than what you’ll experience when you order them in a restaurant… yet still flavorful and deliciously trufflicious.
Parmesan-Truffle Fries
Serves 1
INGREDIENTS
1 potato, red skinned or yukon
Pam cooking spray
1 Tbsp. Parmesan cheese, grated
Truffle Oil
Salt and Pepper
INSTRUCTIONS
1. Preheat oven to 425 degrees. Scrub and slice potato into fries.
2. Place potatoes on a cooking sheet sprayed with Pam. Spray potatoes with Pam as well. Sprinkle with salt and pepper before placing in the oven for 30 minutes. Stir fries halfway through.
3. Remove fries from the oven after 30 minutes. Fries should be browned and slightly crispy.
4. Remove fries to a bowl. Spray with truffle oil. Note: Here’s where it got AWESOME. I put the truffle oil in a spare Misto sprayer. If you haven’t tried these before, it’s a non-aerosal option for spraying oil onto foods. You add the oil to the bottle and then pump it to create pressure, allowing it to spray. You want to spray your fries with enough truffle oil that the parmesan will stick to it. Use your own discretion (about 7 seconds for me!)
5. Add 1 Tbsp. parmesan cheese to the truffle oil-coated fries. Stir well.
6. Remove your fries to a plate, and prepare to be amazed!
Per 1 Potato Serving:
CAL: 173; CARB 40g; FAT 8g; PROT 6g; FIB 0g
*Note: Nutritional value will vary based upon potato size and amount of oil used.
I estimated 1 tsp. of truffle oil for calculation purposes, but likely used less through the Misto.
nothankstocake
nothankstocake
nothankstocake
nothankstocake
Looks amazing and so simple!
SOOOOO easy! And, this is how I make regular fries too, just no oil or parmesan.
Those look awesome! I’ve never tried truffle oil, but might have to give it a try. Don’t you love the misto sprayers? We have one and it’s perfect for adding a small amount of oil to dishes (and much cheaper than using Pam in the long run).
I have one for regular olive oil, but a friend of mine came up the idea to use it for flavored oils. I almost want a THIRD one for garlic oil or herb infused! One day…
Those look delicious. I want to try making these at home!
Definitely try them out! I loved them, and need to make another batch soon!
Yum! They sound amazeballs.
Thanks, Nikki! They’re super easy too!
Mmmmmmm these look sooo tasty. We need to have a “unhealthy foods turned healthier” party. You know, now that I have my mandolin we can make french fries and potato chips! lol
No, but these really look delish
-J
I need to make these right away! I have TWO mistos and completely forgot about them!! Brilliant idea, doll!