6-7 small to medium russet potatoes
Preheat oven to 425. Scrub and/or peel the potatoes. Cut into fries and place in a bowl. Coat with the truffle oil. I didn’t measure it out—I used just enough to coat the fries, a little over a tablespoon. Sprinkle with salt—again, to taste and enough to coat the fries. I set the bowl aside for about an hour to let them marinate for a bit.
Line a large baking sheet with foil and lightly spray with cooking spray. After letting the fries sit for a while, the bowl had a lot of liquid from the potatoes. Use a slotted spoons or your hands to layer the fries on the baking sheet. I drizzled a bit more truffle on top and sprinkled a little more salt on them.
Bake for 15-20 minutes, then turn the fries as best you can. There’s no magic way to do this—just flip and move them around so that they don’t stick to the foil. Bake for another 15-20 minutes. For the last few minutes of baking, I switched to broil and browned them a tiny bit. I think they’re tasty on their own without any sauces, but either way, you’re sure to enjoy this decadent treat!
- Finger Foods, Appetizers