Preheat the oven to 450F. Line a baking sheet with aluminum foil and lightly grease the surface with nonstick cooking spray or olive oil.
Wash and scrub the potatoes thoroughly and then dry them. Cut the potatoes into either 1 inch cubes or into ½ inch thick sticks.
Place the cut potatoes into a large pot and fill the pot with water until it covers all the potatoes. Turn on the heat to high and cook the potatoes until the water boils.
Reduce the water to a simmer and cook for an additional 3-4 minutes until the edges look soft but the middle isn’t completely cooked.
Spread the potatoes in a single layer and bake them for about 45-50 minutes. About 20-25 minutes into the baking, remove the fries from the oven and turn them over. Drizzle more olive oil if needed.
Remove the fries from the oven and allow them to cool for a few minutes.
While the fries are cooling, roughly chop up your favorite herbs. Add the freshly chopped herbs onto the fries and sprinkle more truffle salt over them to taste.
Serve these crispy truffle fries with fresh herbs warm. http://www.brit.co/category/food/
- 2.0 large potatoes
- 2.0Tbsp olive oil
- 1/4tsp truffle salt
- 1.0 sprig perilla
- 1.0 sprig mint
- 1.0 sprig basil
- 1.0Tbsp finely chopped parsley