Parmesan thyme truffle fries is the perfect side dish to go along with a tasty steak. Well, any meat dish really. Conversely, I prefer to eat them on their own with a robust glass of Chardonnay.
Parmesan thyme truffle fries are full of flavor. These salty, herbed thick cut potatoes with just a touch of cheese are the epitome of comfort food. One bite into these glorious fries will have you begging for more. They melt in your mouth, but only after a crunchy crispiness rivaled by very few side dishes.
Truffle fries are a bit of an anomaly, they have a wonderful truffle taste, without a iota of truffle in the recipe. You see, the truffle taste is provided by white truffle oil, but white truffle oil is very often a synthetic, dare I say it, abomination made up of olive oil and a chemical with a rather odd name – dithiapentane. Many chefs would slap your face if you dared to serve them white truffle oil. But we don’t have to worry about upsetting the hoi polloi of the food industry, this dish is for us.
The herbs in this dish are wonderfully authentic, they are fried together with the potatoes and add a subtle balance. I would suggest removing the thyme from it’s stems once fried, it makes this dish much easier to eat. I left the thyme on their stems just for eye appeal, so don’t follow my lead.
This recipe asks that you pre-cook the potatoes in the microwave. Now I know that this might be sacrilegious for some, but it’s merely a time-saving effort. If this act is just too much to bear, you can pre-cook the potatoes in the oven at 425 for approx. 1 hour.
Parmesan thyme truffle fries is a crowd-pleaser and a must when you have guests. They will work just as well at a sophisticated dinner as they would at a cocktail party, just makes sure you have plenty to go round.