Oven-Crisped Parmesan And Sage Truffle Fries Recipe

Name: Oven-Crisped Parmesan And Sage Truffle Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Medium Russet Potatoes, Cut Into Wedges; 2 whole Medium Sweet Potatoes, Peeled And Cut Into Wedges; 2 Tablespoons Olive Oil; 1 whole Big Handful Of Sage Leaves; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Smoked Paprika; 1/4 cups Freshly, Finely Grated Parmesan Cheese; White Truffle Oil For Drizzling; A Big Pinch Of Flaked Sea Salt Or Truffle Salt (I Used A Wild Mushroom Flaked Sea Salt); Fresh Basil, Chopped For Topping

Servings: persons

4 whole Medium Russet Potatoes, Cut Into Wedges
2 whole Medium Sweet Potatoes, Peeled And Cut Into Wedges
2 Tablespoons Olive Oil
1 whole Big Handful Of Sage Leaves
1/2 teaspoons Salt
1/2 teaspoons Pepper
1/2 teaspoons Garlic Powder
1/2 teaspoons Smoked Paprika
1/4 cups Freshly, Finely Grated Parmesan Cheese
White Truffle Oil For Drizzling
A Big Pinch Of Flaked Sea Salt Or Truffle Salt (I Used A Wild Mushroom Flaked Sea Salt)
Fresh Basil, Chopped For Topping

1
Place potato wedges in a large bowl and fill with water. Let them soak for 30-60 minutes, occasionally sloshing the water around, dumping the water, and refilling with fresh water. Then remove potatoes from bowl, and lay them on a dry towel and pat dry.
2
Preheat oven to 425 degrees F. Lay a wire rack on a baking sheet and spray the rack with non-stick spray.
3
Put potatoes back in a large clean and dry bowl, then drizzle with olive oil. Refrain from using a lot - you just need a tiny bit to help the potatoes crisp. Using your hands, coat the potatoes in the oil. Sprinkle with sage leaves, salt, pepper, garlic powder and paprika, and mix to coat again. Lay potatoes on the wire rack in a single layer, with most of the sage lying on top. Bake for 25 minutes, then flip and bake for 25 minutes more.
4
Remove potatoes from oven and immediately sprinkle with 2 tablespoons of parmesan cheese. Place fries on a platter, then lightly drizzle truffle oil over potatoes, sprinkle with the flaked sea salt and remaining cheese. Top with fresh basil. Serve immediately.
5
Note: If you make these ahead of time or reheat, they will still be flavorful but not crispy.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 whole Medium Russet Potatoes, Cut Into Wedges, 2 whole Medium Sweet Potatoes, Peeled And Cut Into Wedges, 2 Tablespoons Olive Oil, 1 whole Big Handful Of Sage Leaves, and more.

Yes, Oven-Crisped Parmesan And Sage Truffle Fries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oven-Crisped Parmesan And Sage Truffle Fries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions