Parmesan Truffle Fries
It seems "truffle fries" are super trendy these days. No surprise, they're downright amazing – crisp, golden-brown French fries with hints of earthy truffle oil. Problem is, they ARE French fries after all, which means they dish up about 300 calories and 20 grams of fat per 3-ounce serving. And let's not forget, the fries aren't the entrée; they're often served as bar snacks or alongside chicken, steak and fish. The good news is, you can make your own truffle fries at home in a snap. You can even add Parmesan cheese and still have better nutritional numbers than the one you'll see on restaurant menus. Check it out – these gems are incredible.
Note: I chose to use two different varieties of Parmesan cheese – grated and shredded. I like the way grated cheese coats the entire fry, and I like the way shredded cheese looks in the final presentation. You can choose to use one or the other or both – the taste is the same.
2 large baking/Russet potatoes (about 1 1/2 pounds), cut into "fries" (peeled or unpeeled)
Preheat the oven to 400 degrees. Coat a large baking sheet with cooking spray.
Arrange the potatoes on the prepared baking sheet. Spray the potatoes with cooking spray and season with salt and pepper. Drizzle the truffle oil all over the potatoes (don't be tempted to use more oil, a little goes a long way and too much will overpower the potatoes). Sprinkle both of the Parmesan cheeses over the potatoes.
Bake for 25 to 30 minutes, until the potatoes are golden brown and crisp.