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This simple twist on fries is a lip-smackin' cheese pleasing snack
Turn ho-hum fries into a tasty treat with a smattering of fresh Parmesan and truffle salt
Potatoes prepared in any fashion are truly a favourite anytime. Whether they be mashed, fried, roasted, baked, steamed, sautéed or pan seared, when cooked properly, potatoes are the perfect veg. After all, Ireland staked its reputation on them!
*If fingerlings are not available in your area, use russet or Yukon gold potatoes instead.
1. Wash and cut the potatoes in half lengthwise. Place them in a deep sauté pan. Add water to meet the halfway mark of the potatoes.
2. Bring to a boil, then reduce to simmer for 5 minutes. The potatoes will turn translucent.
3. Drain the water and place the pan with the potatoes back on the stove. Turn the heat on low for just a minute in order to drive the remaining water from the pan.
4. Drizzle the olive oil over the potatoes and shake the pan to coat evenly.
5. Turn the heat to medium-high and let the potatoes cook, tossing every 5 minutes to promote even browning.
6. When they are cooked through and golden brown (after about 15 minutes), remove from heat and sprinkle potatoes with the salt and ground pepper.
7. Cover evenly with the grated Parmesan. Place a lid over the pan, turn the heat on low and let the cheese melt over top.
8. Transfer potatoes to a platter and serve immediately.
For a special treat, substitute truffle salt for the fleur de sel to take this dish over the top.
Serves 4 to 6.
Listen to Caren McSherry Thursdays between 11 am and 11:40 am on CKNW 98.
Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.