The Everyday Occasions Store:
m28
our new kitchen details
tour of our home
browse my recipes
Shop the store
the everyday occasions store
WreathWarmWheat
WreathSlate
slate wreath block print
wheat wreath block print
AcornPrint
OakLeaf
oak leaf block print IMG5
grocery list tablet, $8
classic tablet + lepens, $14
IMG16
IMG15
dinner planning tablet, $14
weekly planning tablet, $14
IMG3037
item13
baking sheets & parchment
velvet pillow collection
IMG3091 IMG3073
wood block print napkins acorn print napkins
item4
item11
kitchen essentials
clean bottles collection
item25
item19
platter collection, $150
baking supplies
item28 item29
baking supplies bread board collection

Tuesday, October 4, 2016

"Homemade" Truffle Fries | Baked Truffle Parmesan Fries | Steak Frites



"Homemade" Truffle Fries

For the dinner party we had last weekend, I served these Baked Truffle Parmesan Fries with Roasted Beef Tenderloin and Cabernet & Thyme Mushrooms.  It was one of my favorite meals to date.  The thing that makes me dream about Steak Frites is how the fries soak up the simple wine sauce usually served with the steak - in this case the Cabernet sauce that the mushrooms had simmered in all day long.  Ahh.  

I'm a complete fool for candle light, a big glass of red wine, steak and fries soaking up that fabulous sauce.   My favorite "restaurant" dinners are at small, cozy bistros that "get it" and serve dinners just like these.  If Steak Frites (Steak & Fries) is on the menu, it is usually what I order... or Moules Frites (Mussels & Fries), if I'm in the mood for seafood.  But, for some reason at home, anytime we make steak I serve it with mashed or roasted potatoes - I forget about fries.  Or, maybe it is that fries seem too daunting to make.  Don't you need a deep frier for that?  

I came across a recipe for "Italian Fries" in Lucinda Scala Quinn's cookbook, Mad Hungry.  The recipe calls for peeling and cutting potatoes into fries, then baking them layered with herbs and Romano cheese.  I decided that this would be a fabulous addition to our dinner party - but instead of Italian herbs, I thought I'd add truffle oil and parmesan to make them a little more ala French Bistro.  

The day of the party, I was all geared up to peel and cut potatoes... then I got very lazy.  I found myself with a bag of russet potatoes in one hand while I was browsing the freezer section.   I found some really good frozen french fry options - all-natural, sea salt fries that had already been perfectly cut and par-cooked.  In the interest of relaxed entertaining (and not being exhausted before the party began) I decided to just jazz those up and make a fabulous dinner. 

However, if you would like to peel and cut your own fries (which I'm sure I'll opt for at some point when I have more time), the recipe is exactly the same.

Don't you like this shapely little platter?  It just might be a sneak peek of what's to come to the store in a couple of weeks...

"Homemade" Baked  
Truffle Fries



Get my Printable Recipes, here.

Frozen Fries (or russet potatoes peeled and cut)
Truffle Oil
Parmesan cheese
Thyme
Sea Salt & Pepper

Preheat the oven to 425 degrees (or how directed on the package).    


Drizzle truffle oil on a baking sheet, then add fries - overlapping is fine.


Drizzle again with truffle oil, then sprinkle with fresh grated parmesan cheese. 


Bake as directed - for about 30 minutes.  


Remove from oven, drizzle more truffle oil, generously salt with sea salt, and sprinkle parmesan cheese.



Pile onto a serving platter and top with fresh thyme as a garnish.


Here is everything ready to go into the oven pre-party last Friday night.  I baked the tenderloin for 1 hour at 275 first, then raised the heat to 425 and baked the roasted carrots and fries for 30 minutes.  It was such an easy dinner to prepare... especially with frozen fries.   Read all of the details about the party, here.  Roasted Carrots recipe coming tomorrow.



7 comments:

  1. Your menu sounds delightful. What a great idea.

    ReplyDelete
  2. These sound great! Do they get as crispy and yummy as deep fried fries?

    ReplyDelete
  3. What brand of fries did you useL. They look delicious!

    ReplyDelete
  4. The whole meal sounds fabulous! Thanks for sharing.

    ReplyDelete
  5. I just discovered your blog and I just love your entertaining style. These fries look scrumptious. I make homemade fries for my kids on a weekly basis but I've never tried them with truffle oil. Thanks for the inspiration!

    www.taffetaandtulips.com

    ReplyDelete
  6. Can't beat this recipe, sounds delicious. thanks for sharing.

    Simon

    ReplyDelete
  7. Hi,
    I was at Parkburger in Denver last year and had their truffle fries as a side...and since then I have been searching for a recipe, because they were so good! I tried your fries and they are so delicious! Thank you! :)
    Greetings from Germany!

    Kadda

    ReplyDelete

Home
Janblog
JennySteffensHeadshot
home entertaining and ifestyle expert
pinterest
twitter
instagram
join the
contact
facebook
m56
m61
m62
m68
The Everyday Occasions Store: IMG10 oak leaf block print acorn block print IMG5 m46 m45 janblog home m59 m57 recipe m65 m63 how we designed our classic IMG1660