Garlic Truffle Fries


My skipper just got back to the boat after a cold, wet, “sporty” race on a J22. He needed a nap, a beer and some carbs; not necessarily in that order. He didn’t seem to mind that I had a hankering for Truffle Fries today. Fries are those sides that everyone loves, but aren’t often made fresh on sailboats because of the hot oil. But these are oven roasted “fries” and taste just as good.

This recipe feeds two. If you need to make more just double or triple the recipe. But the additional potatoes will have to be done in batches, because the potatoes can’t be crowded. Each batch takes about 45 minutes to make. So if you’re doing these for a crowd…which would be AWESOME for them!…plan ahead. Make as many batches as you need, wrap in parchment paper and refrigerate. Then reheat in the oven when needed.

Garlic Truffle Oven Fries

For a print friendly recipe see below

2 large russet potatoes
4 large garlic cloves, pressed
2 teaspoons truffle oil
1 teaspoon EVOO
2 teaspoons black truffle salt, plus a little more
2 teaspoons minced fresh rosemary, plus a little more

Preheat your galley oven to as hot as you can get it. If you can reach 450º or more all the better. You will need your broiler later.

I don’t peel the potatoes but you certainly can. Slice up into “fry-sized” sticks, keeping them on the thin side to reduce baking time.

As you slice them, place them in a big bowl of water and let soak for at least an hour. (I skimped on the soaking time today, and although an hour+ soaking time is recommended, they turned out fine.) This helps removed excess potato starch and helps keep them from sticking. You can let them soak overnight. Additional soaking time is not a problem.

While they are soaking mince the rosemary and press the garlic.

Remove the potatoes from the water and dry on paper towels as thoroughly as you can. You want the potatoes to bake crisp, not steam, in your hot oven.

Lay the potatoes on a baking sheet (I most always use Reynolds Non-Stick Aluminum foil on my baking sheets. It’s a guaranteed non-stick surface). Spread on top the pressed garlic, truffle oil, EVOO, black truffle salt and minced fresh rosemary. Toss to coat.

Place in your HOT oven and bake for about 30 minutes. Pull them out and flip them over with a spatula so the other side gets baked. Place back in the oven and bake for another 10 minutes. Then light your broiler plate, keeping the oven door open a notch. Broil the potatoes until golden on one side.

Almost done. Flip them again with a spatula to brown the other side. Pop them into the oven for a few more minutes under the broiler. When done, sprinkle with additional truffle salt and a few more pinches of fresh rosemary.

Serve hot with a good IPA.

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