Baked Potato

Ever since we got truffle oil from Europe, I've been itching to try one making one of my favorite indulgences - truffle potato fries. I've made fries in the past, but this time I used my mandolin to slice up perfectly thin slices of russet potatoes to create truffle chips. Using a simple Martha Stewart recipe, we were able to enjoy a bit of a restaurant favorite right at home. 


  • Vegetable-oil cooking spray
  • 2 pounds russet potatoes, cut into 1/4-inch-thick slices
  • 3 tablespoons olive oil* 
  • Coarse salt
  • Freshly ground pepper 
  • *I substituted one tablespoon of olive oil for my truffle oil


  1. Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
  2. Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

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