French fries are probably one of the best food invention ever. These little evil strips, usually deep-fried, are so unexplainably addictive that I can finish a huge plate of them in one sitting! And then I will regret for the next few weeks because of their high fat content. But I will succumb to temptation and devour a whole plate again, then regret… and the cycle continues…
My mom don’t really like me frying up a storm at home (because of the mess I always make), so one of the first few recipes I made after getting my oven (more than 10 years old now and still working!) is baked fries. I started with frozen fries – shoestring, crinkle, criss cut before trying my hand to bake them from scratch. I’ve tried quite a few recipes before finding my favourite, which involves par-boiling the potatoes then baking them in the oven.
Par-boiling the potatoes first will help to cut short the cooking time, and ensure the potatoes don’t dry out too much during baking. Baking fries uses a lot lesser oil so it’s healthier, so I feel a lot less guilty when eating them!
Today I’m sharing a truffle fries recipe because truffle fries is one of the most popular café food here in Singapore. I try not to order truffle fries when I’m out because they are always so ridiculously expensive! I haven’t had the luxury to savour real truffles, so I can’t say if the bottle of truffle oil is truly authentic. But looking at the bottle of truffle oil that I got for only $14, hmm…
But in any case, should you manage to get your hands on some good quality truffle oil, do try making your fries at home! A bottle of truffle oil can last pretty long as a little goes a long way. If you are really lazy, try it on frozen fries – I have tried before and the results weren’t too bad!
Here are the step-by-step photos!
|1) Slice potatoes into 1 to 1.5-cm thickness||2) Then into strips.|
|3) Place the potatoes in a pot of water.||4) Add in salt to taste.|
|5) Par-boil until slightly softened.||6) Add in oil and pepper.|
|7) Roughen up the sides then pour on a baking tray.||8) Bake until crisp and golden-brown.|
|9) Season with salt.||10) Followed by truffle oil.|
- 1 large floury potato
- ½ teaspoon salt
- 1 tablespoon light olive oil
- Freshly ground black pepper
- 1 teaspoon truffle oil (or more if desired, do note a little goes a long way!)
- Salt and freshly grated Parmesan cheese
- Preheat the oven to 220 degrees Celsius. Line a baking tray with baking parchment and set aside.
- Peel the potatoes. Slice them into strips and place them in a pot. Fill with tap water and add in the ½ teaspoon salt. Bring to a boil and keep it boiling for 3 minutes.
- Drain the potato strips and return them back into the pot. Stir / toss constantly over low heat until the excess water has evaporated. You will know that the potatoes are dry when they start to stick to the pot. Add in the light olive oil and a little black pepper.
- Place a lid on the pot and shake the pot - as vigorously as you can - to roughen the sides of the potato strips. Tumble the potatoes onto the baking tray and bake for 30 to 40 minutes, turning the fries once during the course of baking, until fries are golden and crispy on the outside. Toss with truffle oil and salt and transfer to a serving plate. Sprinkle Parmesan cheese on top and serve immediately.
- I used floury potatoes and slice into pretty thick chunks so that the potatoes will be crisp on the outside but still soft on the inside after baking. A common type of floury potato we see in Singapore is the Russet potato.
- I bought my truffle oil from Jasons at ION Shopping Centre at S$14. You can also find truffle oil in other gourmet stores.
- You can use frozen fries instead – follow the instructions on the packaging, then season with salt and truffle oil at the end.