Garlic Parmesan Truffle Fries

Right about now you may be thinking to yourself, "Really?  All of those ingredients piled on a french fry?  This sounds like a fancy restaurant gimmick to me where they take perfectly good dishes and mess them up by trying to make them into something they're not."  Now don't get me wrong, I think french fries are delicious all by themselves and there is a time and place for a simple ketchup side (or even fry sauce, for all of you Utahans).  But before you write this dish off, I think that you should ask yourself this: What's not to love about a dish that combines the holy trinity of everything in the food world that is sacred - cheese, potatoes, and truffle oil?

Garlic Parmesan Truffle Fries

2 1/2 pounds russet potatoes
2 Tbsp vegetable oil
salt and pepper, to taste
4 cloves garlic, minced
1/4 cup freshly grated parmesan cheese
2 Tbsp chopped Italian parsley
2 Tbsp white truffle oil

Preheat oven to 450 F.

Cut the round ends off of potatoes as well as the sides to form a rectangular potato cube.  Cut the rectangle lengthwise and crosswise to form fries.  Toss fries in a large bowl with vegetable oil to coat and season with salt and pepper (to taste).

From here, you have two options for baking the fries.  If you like your fries crispy throughout, use a metal cookie sheet.  If you like your fries crispy on the edges and tender in the middle, use a 13 x 9 glass baking dish (this is the approach I took).  Spray your preferred baking dish/sheet with non-stick spray and add the fries to the dish.  Spread fries evenly in a single layer, like so:

Bake for 30 minutes, turning fries over once to ensure even browning on both sides.  Whisk truffle oil, garlic, and parsley together in a small bowl.  Remove fries from oven and pour oil, garlic, and parsley mixture over fries.  Toss to coat evenly:

 
Top with parmesan cheese and serve.