Oven-Baked Parmesan Fries

Hi everyone! :D I’m just about settled at my new space and have run pretty much all my errands, so I couldn’t be happier! (I forgot how much it sucked to go to the DMV…)

My apartment actually looks almost presentable now (yay!)–all the furniture (I actually have furniture!!) has been brought up, everything’s been unpacked, internet + electricity has been set up, the kitchen’s been stocked, and the place has been cleaned. I’ve also picked up my work ID, my NJ license, Cordelia’s new plates, parking permits, and changed my car registration. I think that’s a good amount of work accomplished in 3-ish days, yes yes?

But you’re not really here to hear about my moving adventures, are you? (sigh) It’s cool–I understand. I shared a super refreshing recipe for a non-alcoholic Strawberry Orange Spritzer to beat the summer heat on Monday (make sure you enter the awesome giveaway we’re having for #CookoutWeek!), so you get an appetizer today–Oven-Baked Parmesan Fries!

I received some truffle mayo as a bonus surprise ingredient from The French Farm, so we decided to use it as a dipping sauce! The truffle mayo is delicious, with a slight sharp tang of dijon. I definitely enjoyed these fries more with this than if we’d just used ketchup!

We were going for super-lazy-simple because we were super hungry (alright alright, also lazy). If you’d like, you can totally go to town with spices! We just used pepper, but this would likely be even more amazing with minced garlic, smoked paprika, and a sprinkle of sea salt!

Oven-Baked Parmesan Fries with Truffle Mayo

Ingredients:

• 2-3 lb potatoes
• 1 1/2 tbsp EVOO
• freshly ground black pepper (to taste)
• fresh Parmesan cheese, grated (to taste)
• fresh cilantro, for garnish

(Dipping Sauce)

• Pebeyre Truffle Mayonnaise (to taste)
• fresh cilantro, for garnish (optional)

Instructions:

1. Wash potatoes in cold water, then add to a large pot.
2. Cover with cold water, then parboil them by bringing the water to a boil and cooking for ~6-7 minutes. Drain into colander and let dry.
3. Preheat oven to 400 degrees.
4. Cut potatoes into wedge-shaped pieces and drizzle with extra virgin olive oil.
5. Sprinkle potatoes with Parmesan cheese and toss to coat.
6. Arrange onto a baking pan and bake for ~15-20 minutes.
7. Season with fresh cilantro and black pepper.
8. Serve with truffle mayonnaise as dipping sauce.

• What would you make with truffle mayo?
• Favorite type of fries?
• Make sure you enter the giveaway + come back for dessert at this week’s Foodie Friday!

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