I never thought you could make a fried potato taste any better.
Until I took my first bite of a truffle fry.
Oh my goodness. Food-gasm.
Truffle oil is a magic ingredient. Worth every precious penny you have to pay for it.
A lot of local restaurants are wise to that fact. I’ve noticed truffle fries showing up on menus all around town. Wine bars, burger joints and fine dining establish have all jumped on the truffle oil bandwagon.
And now I’m bringing the taste home, with an Atta Girl Says twist on the much-loved truffle fry.
That’s right. Homemade pan-fried potato chips drizzled with truffle oil and sprinkled with parmesan cheese, fresh garlic and green onions. To-die-for.
These chips are a great pairing with burgers on the grill. Or serve the chips at your next party and your guests will gobble them up so quickly they’ll think you laced them with something illegal.
Not illegal. Just truffle oil.
These are very easy to make. Even on a weeknight. Here’s what you need:
- 3 potatoes (I used russet)
- 2 cloves of garlic, pressed
- freshly shredded Parmesan cheese
- 1 green onion, thinly sliced
- sea salt
- truffle oil
- olive oil for frying
Here’s what you do:
- Slice the potatoes thinly, using a knife or mandolin slicer. If you use a mandolin, DO use the guard to protect your fingers. I speak from experience. (I have an ouchie on my thumb!)
- Heat 2 Tablespoons of olive oil over medium heat in a well-seasoned cast iron skillet or nonstick pan. Once oil is hot, add potato slices in a single layer.
- Cook potato slices until they are browned on one side, then flip and continue cooking until lightly brown on both sides. Remove to a plate lined with paper towels. Pat with paper towels to remove excess oil. While chips are still hot, sprinkle lightly with sea salt.
- Continue frying potato slices in batches, until all are cooked. If the pan dries out, you may need to add more olive oil.
- Toss cooked potato chips with shredded Parmesan cheese and pressed garlic, to taste.
- Drizzle with truffle oil. You really don’t need much, just a light drizzle.
- Toss and top with more Parmesan cheese and onion slices.
Admit it. You want to make these NOW. Maybe even throw a party so you can serve them.
If you do, I have some other party food recipes that are sure to please, like my World’s Best Fried Wontons, Fresh-From-the-Freezer Homemade Guacamole and Hot Mustard Greens and Artichoke Dip. Click here for more recipe inspiration, and be sure you check out the best from my kitchen in 2012.
Speaking of parties, here’s where I party online: