Easy Baked Truffle Steak Fries

Who doesn’t love French fries? You don’t? Well, you’re dead to me…just kidding, but seriously. I always order truffle fries if they’re available at a restaurant, but since we’re not going out to eat lately, I thought why not make them at home? The not so secret ingredient is truffle oil. It’s less expensive than buying real truffles and you only need a little to give you that mushroomy umami distinctive flavor. If you can’t find it at your local store, I have an Amazon link below to purchase it.

With just a few ingredients and a little prep time, you’ll have delicious homemade fries worthy of a fancy restaurant menu. First, you need to scrub your potatoes and Russet potatoes are best. They’re the kind you would bake and are fluffy inside once cooked and less waxy than other potatoes. Plus, they’re normally larger and lend themselves to the long steak fry shape.

Potatoes need a fair bit of salt. If you avoid salt then they will be bland sorry. They’re just one of those vegetables that must have it to taste good. Lots of garlic, cracked fresh pepper and rosemary round out the list of ingredients.

Don’t crowd your potatoes when baking them. If you do, they will steam rather than roast resulting in a soggy potato and no one wants that. You also need a hot temp to make them crispy and tasty. You can also preheat your pan in the oven for five minutes prior to adding the potatoes and that will give them a great start at crisping.

If you want even more truffle flavor, you can hit them with a little more truffle oil right before serving and then dip in truffle ketchup!

Easy Baked Truffle Steak Fries

Recipe by Kreg

5.0 from 2 votes

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

An easy delicious baked truffle fries recipe you can make anytime!

Ingredients

• 2 large russet potatoes, scrubbed washed and dried completely

• 2 tablespoons vegan butter, melted

• 2 tablespoons extra virgin olive oil

• 1 teaspoon truffle oil

• 4-6 cloves garlic smashed and skins removed

• 4-6 sprigs fresh rosemary or 1 teaspoon dried

• 2 teaspoons flaky salt or sea salt

• 1/2 teaspoon freshly cracked pepper

Directions

• Preheat oven to 425°. Cut your scrubbed and dried potatoes into large wedges and place in a large mixing bowl.
• In the microwave melt the olive oil and butter together for 15 seconds then stir to melt the butter completely. Add the truffle oil and mix well.
• Pour oil and butter mixture over the potatoes. Add salt, pepper, smashed garlic cloves (just smash each clove with the side of your knife and remove the skins and discard), and rosemary and mix well with clean hands.
• On a large baking sheet lined with parchment or foil, spread the potatoes out leaving room in between them so they roast and don’t steam. If using smaller pans, separate them into two pans.
• Bake for 30-40 minutes turning over wedges with a turner once halfway during cooking.
• Once browned, remove from the oven, drizzle a little more truffle oil
  over if desired and sprinkle a last bit of salt if needed before serving.

Notes

• I used Da Rosario organic white truffle oil but black truffle oil would work as well. They also have a truffle ketchup which is amazing.

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