Bonjouuuuur, mon amieee! Comment allez-vous, ce soir? Moi? Je vais bien, merci!
You guys, I barely had to look any of that up and I’m so not joking right now. I was like, really really good in French class. All 6 years of it.
I’m JOKING!
5 years.
So yes, Bastille Day is like 20 minutes from now, so it’s time to get out your black and white striped shirts, berets, cigarettes (not really, mom), and get your truffle on with these here truffle fries and a WINE dipping sauce. Wine. Dipping. Sauce. I mean I know.
Now, I don’t own a truffle farm in my back yard like I used to, but I’ll tell you what, a couple of drizzles from the bottle will work some dang magic on some dang French fries.
ET, ET, ET (that’s French for “and”), when you whisk together some dry Chardonnay wine with heavy cream, flour, butter and parmesan cheese? Ummmm, OUI.
Allons-y!
Grab a tater, some truffle oil, salt, pepper, WINE, butter, flour, cream and Parmesan cheese. Which is not pictured because my family was about to arrive and I was freaking.
First you’ll hand cut the fries super thin, and soak them in a bowl of cold water for about 2 hours.
Then you’ll drain them and pat them as dry as you possibly can. Go ahead and wipe out the bowl too.
Throw them back into the bowl and toss with a couple tablespoons of olive oil, a good pinch of salt and pepper. Tossidy tosserton. I wonder how to say that in French…
Arrange them in a single layer on a baking sheet (you might need two, or a very big one) and slide them in the oven for about half an hour. But check them at the half way mark and give them a flip.
I also wonder what “OMG” is in French. Because you’ll lightly dash the fries with the truffle oil and probably pass out from the scent.
Bebeeeeeeee, bebeeeeeeeee.
Oh! Before I forget, a word about the dipping sauce. I didn’t take photographs because my family had just walked in the door and I panicked and forgot. SILLY ME. But what you do IS: start by melting some butter in a small pan, add some flour and make a roux. The slowly add the cream and wine. Continue to whisk and simmer on a medium heat for about 5 minutes. Add the Parmesan cheese and good pinch of salt and pepper. Let it thicken another 5 minutes, taste and slip into a coma.
Aaaaand serve.
I got your Bastille Day RIGHT HERE.
Au revoir!
More Fries Recipes
- Churro Fries Recipe
- Avocado Fries with Cilantro-Lime Ranch Dipping Sauce Recipe
- Oven Baked Sweet Potato Fries Recipe
Bev looked it up; OMG is in fact OMG in French. Who knew!? For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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