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Rosemary Balsamic Truffle Fries

Rosemary Balsamic Truffle Fries

Name: Rosemary Balsamic Truffle Fries
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: Serves 2 - 4
Ingredients: For the fries:; 1.5 lbs yellow potatoes, cut into 1/4-inch wedges; 2 Tbsp Sutter Butte Truffle-Infused Olive Oil; 1 tsp Simply Organic Rosemary; 1/2 tsp sea salt; 1/4 tsp Simply Organic Coarse Black Pepper; 2 Tbsp Sutter Butte Balsamic Vinegar; 2 Tbsp Parmesan; For the aioli:; 1/4 cup Chosen Foods Mayonnaise; 1/2 tsp lemon juice (about 1/8 large lemon); 1/4 tsp Frontier Co-op Garlic Granules

Total Time: 00h 45m

Hands-on Time: 00h 10m

Makes: 2 - 4 servings

These easy, oven-baked fries will quickly become your new obsession! With rich truffle-infused olive oil, syrupy balsamic and a lemon-garlic aioli, they’re a restaurant-worthy indulgence you can whip up on a weeknight. (Thank you to our friend Katie Shatzer for creating this wonderful recipe.)

Ingredients

For the fries:
1.5 lbs yellow potatoes, cut into 1/4-inch wedges
2 Tbsp Sutter Butte Truffle-Infused Olive Oil
1 tsp Simply Organic Rosemary
1/2 tsp sea salt
1/4 tsp Simply Organic Coarse Black Pepper
2 Tbsp Sutter Butte Balsamic Vinegar
2 Tbsp Parmesan
For the aioli:
1/4 cup Chosen Foods Mayonnaise
1/2 tsp lemon juice (about 1/8 large lemon)
1/4 tsp Frontier Co-op Garlic Granules

Directions

Preheat oven to 450. Place potato wedges in a large bowl and add truffle oil. Toss to coat well.
Add seasonings and toss to coat.
Transfer to a baking sheet lined with a silicone baking mat or parchment paper. Arrange into a single layer.
Drizzle with balsamic vinegar and lightly shake pan to coat.
Roast 30 minutes.
While potatoes roast, whisk mayonnaise, lemon juice, and garlic granules in a ramekin.
Remove potatoes from oven; they will look dark due to the balsamic. Sprinkle with Parmesan and return to oven for 3-5 minutes, until Parmesan is melted and lightly browned.
Cool slightly then transfer to a large plate to serve, along with the aioli.

Rosemary Balsamic Truffle Fries

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