Garlic Parmesan Truffle Fries

I don’t really crave too much in my pregnancy.  I’ve figured out how to tame my cravings, so I get over them really quickly.  I am totally over my cravings for meat (thankfully) and while I don’t necessarily crave anything in particular, sometimes the idea of a food is just so good, I can’t resist it.

Most of the time, I’ve been having a love affair with french fries.  It’s pretty bad, but I ended up ordering fries if I am at a restaurant (thankfully I don’t eat out much in M’Ville).  I just love them.  I haven’t made them at home in quite some time, but the other day, when I saw Evan’s beautiful thin french fries, I knew that my week would not be complete if I didn’t make some fries this week.

Usually, I just spend the time to cut them up, but my brother gave me something he didn’t want anymore, which quite possibly changed my life. 

 
I can be a little compulsive, and I like when my foods are uniform.  This bad boy does it.  Perfectly uniform little fries.  Delightful.  Plus it has a straight edge, and a ridgy, funky one.

 
I love how the mandoline can do all different cuts with just the flip of the knob.

 
I can even make…wait for it…waffle fries.  Life is good, very good.

 
The best part about this thing is I feel like it’s pretty darn safe.  I don’t have to worry about a mandoline cutting off the tip of my finger again.  That wasn’t so much fun.

 
So I knew that I wanted fries, but I wanted something much more special.  Last week I had a long discussion with my friend about how amazing truffle fries are, so I decided I just had to make them. 

I set up my snazzy mandoline and sliced up some potatoes.

 
Which I soaked in a bowl of water with a little salt to remove the starch.

 
Once they had soaked for about a half hour, I drained the fries and patted them dry with some towels.  Tossed them in a teeny, tiny bit of EVOO to help avoid sticking and spread them out on a cookie sheet that I had sprayed with nonstick spray.

Meanwile, I remembered what is usually in truffle fries when I get them at a restaurant.  So I chopped up a few tbsp. of parsley using my fun mezzaluna knife.  Right, another fun kitchen gadget I don’t need that I love.

  
What are your thoughts on parsley?  I love the stuff, but the curly parsley kind of doesn’t really do it for me.  I love flat or Italian parsley.

 
I also added some minced garlic in with the parsley.  I always keep minced garlic on hand, for those days when I discover my fresh garlic has sprouted branches.  Not appetizing. 

Once the fries had finished cooking (400* for about 40 minutes, checking them and shaking the tray every few minutes), I added them to the bowl.  Next I drizzled on some truffle oil (about a tbsp. worth?)

Finally I grated some fresh parmesan on top.

 
Tossed it all together, and devoured.  Solomon said these were restaurant worthy, but a little too crispy (our oven sucks).  Otherwise, these were just awesome.  Garlicky, truffley, and just a little bit cheesy.  The flavors were amazing together, you should all make these.  Really do it.  You’ll love them. 

 
By the way, these weren’t enough for dinner.  Duh.  My appetite is so wonky lately, I wasn’t so hungry when I made them, but I needed more.  I should have just made more fries 🙂

 
Are you a french fry lover too?  Do you love them plain or with fun toppings?