Thick potato fingers baked until crisp and tossed while still piping hot with truffle oil and grated Parmesan, so the cheese melts and sticks to each one. The truffle scent reaches the table before the plate does.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Cut the vegetables into thick 1.5 cm fingers.
KnifeCutting board
3
Soak the vegetables 30 minutes in cold water, drain and dry well.
⚙ SoakingBowlColanderKitchen towel
4
In a bowl, toss the vegetables with the olive oil and salt.
Bowl
5
Spread on a baking sheet lined with parchment paper in a single layer, without crowding.
Baking pan
6
Roast the vegetables in a hot oven (220°C / 430°F) 35–40 minutes, turning once, until the potatoes are golden and crisp at the edges.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
7
Immediately transfer to a large bowl, drizzle with the truffle oil and toss.
Bowl
8
Sprinkle half of the Parmesan and toss again, so it melts a little on the vegetables while it is hot.
9
Arrange on a serving plate and finish with the rest of the Parmesan, the truffle slices and the parsley. Serve immediately.
Plate
369calories
10 gprotein
44 gcarbs
18 gfat
● protein 11%● carbs 46%● fat 43%
Per serving (284 g), of 4 servings
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⚖ About the ingredients
Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Coarse salt: measured in tsp in this recipe: 1 tsp = 4.8 g · 0 kcal per 100 g · More about Coarse salt →
Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Kitchen towel· Also works: Plastic wrap (Plastic wrap over the bowl) · Paper towels (None)
Plate· Also works: Serving platter (None)
By the steps, as the recipe is built now: another version or addition can change the list.
