Summer burgers on the grill are good, but homemade fries 20140901-190933-68973163.jpgmake them better… and when they’re garlic truffle fries, well then they’re BEST!

In honor of Labor Day, I’m sharing my recipe for Garlic Truffle fries.  I only recently added the truffle oil, so if you’re not into it, no big deal, just omit the oil.  And while I’d rather have a super crunchy, deep-fried french fry (sigh), I always feel a little better making homemade fries when they’re baked.  Enjoy!

Garlic Truffle Fries

approximately 1 Russet potato per person

cloves of garlic, minced and smashed

kosher salt


1-2 T. butter

cooking spray (Pam)

black truffle oil (optional)


Trim potatoes into a rectangular shape by removing the four rounded sides.  I leave on the ends because I like the skin, but if you don’t you can lop those off too.  Slice fries to desired thickness.  Coat with cooking spray and toss on a baking sheet.

Bake at 400 degrees for 15-20 minutes, tossing occasionally.  When they are golden on all sides, remove from the oven.

In a large saucepan, melt the butter and add garlic.  Toss fries to coat in the buttery garlic and add truffle oil if desired.  Remove from heat and sprinkle with parsley and salt.  Serve immediately.

*Note:  A quick toss is all that’s necessary – if you cook too long, the fries will get soggy*