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Parmesan Truffle Fries


Ingredients


3 large Russet potatoes
4 Tbs Epicurean Arbosana Extra Virgin Olive Oil
1 Tbs salt
1/2 tsp freshly ground black pepper
2 Tbs Epicurean Extra Virgin Truffle Oil
1/4 cup grated Parmesan cheese


Instructions


Leave skin on potatoes. Cut each potato to make 12 wedges, keeping size uniform.
In a plastic bag, toss the wedges with all of the Epicurean Arbosana Extra Virgin Olive Oil and 1 Tbs of the Epicurean Truffle Oil and salt and pepper.
Spread wedges out flat on a roasting pan and bake for 15 minutes.
Turn wedges over and bake an additional 15 minutes or until brown and tender.
Transfer hot fries to a large bowl and toss with 1 Tbs of  Epicurean Truffle Oil, chopped parsley and grated Parmesan cheese.







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm