Baked Crispy Truffle Fries With Lime Greek Yogurt Dipping Sauce
Ingredients
- 4 Russet potatoes (around 900g total)
- 1 tbsp avocado oil
- 2 tsp freeze dried chives or 2 TBSP fresh chives
- 1 tsp fine sea salt
- 1/2 tsp ground pepper
- 1/2 tsp garlic powder
- 2 tbsp truffle oil
- 3 tbsp shredded or grated parmesan cheese
- 1/2 tsp truffle salt
For the lime Greek yogurt dipping sauce (optional):
- 1/2 cup plain Greek yogurt
- Juice from 1 medium lime
- 1/4 tsp garlic salt
- 1/2 tsp freeze dried chives or 1/2 TBSP fresh chives
Instructions
- Wash and peel the potatoes, then cut them vertically into thin fry slices.
- Place the sliced potatoes in a bowl of cold water and let them sit for 30 minutes.
- A few minutes before the potatoes are done sitting, preheat your oven to 425 degrees. Coat a large baking sheet with cooking spray.
- Remove the potatoes from the water and blot them dry with paper towels or a dish towel. Transfer to a mixing bowl.
- Drizzle in the avocado oil and sprinkle in the chives, sea salt and pepper. Toss to combine evenly, then transfer the potatoes to the baking sheet.
- Bake for 15 minutes. Toss, then back another 10-15 minutes until the fries are at their desired crispiness.
- (Optional) While the fries are baking, whip up the dipping sauce: Place the Greek yogurt in a small bowl. Add in the lime juice, garlic salt, and chives, and mix to combine well.
- Once the fries are done cooking, remove from the oven and toss with the truffle oil, truffle salt and parmesan cheese.
- Serve and enjoy!
Nutrition
Calories: 250kcalCarbohydrates: 28gProtein: 8gFat: 13gSaturated Fat: 3gSugar: 2g
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