My husband grew up around Ann Arbor, Michigan, and his family still lives there. We visit frequently and love trying out new restaurants in the area. One of our favorites is called the Jolly Pumpkin (my husband LOVES craft beer). The Jolly Pumpkin was the first place where I ate truffle fries, and theirs are absolutely incredible! For Christmas, I bought my husband truffle infused oil and told him I’d recreate the Jolly Pumpkin truffle fries. Well, here they are! After spotting a tasty-looking bag of fingerling medley potatoes at Whole Foods this week, I decided to make truffle chips. Check out the recipe and let me know what you think!
P.S. Good news: my husband loves them.
- 1.5 lb Fingerling medley
- 1 Tbsp truffle infused oil
- 1 Tbsp olive oil
- 1 tsp parsley
- 1 tsp pink himalayan salt
- Parmesan to top
Preheat oven to 425º. Wash potatoes and slice to desired thickness. Pat dry with paper towel and place in a mixing bowl. Add truffle oil, olive oil, parsley, and salt to mixing bowl and stir with the potatoes to evenly coat. Pour potatoes on to a baking sheet and evenly space them out. Bake at 425º for 25-30 minutes.