Provence Herb Seasoned Baked Truffle Fries

So as mentioned in the previous post, I put together a recipe highlighting the 2 ingredients from the goodie box...Truffle Oil and Taste of Provence Seasoning. To this I added a recent purchase of French Gray Sea Salt (Sel Gris) on a tried and true base of russet potatoes to make....Provence Seasoned Baked Truffle Fries.

The wonderful aromatics of the Provence Seasoning and Truffle oil meld perfectly atop crispy, golden brown oven-roasted potato wedges dashed with French Grey Sea Salt. As they were roasting in the oven, their enticing essence acted as harbinger of cooler seasons, Autumn is here.

Here is my recipe for Provence Herb Seasoned Baked Truffle Fries. :


Makes 3-4 Servings

Ingredients:

2 Large Russet Potatoes, cut into wedges
3 Tbsp Olive Oil
1 Tbsp Gustus Vitae Taste of Provence Seasoning
1 Tbsp French Grey Sea Salt, Sel Gris
1 tsp Fresh Ground Black Pepper
2 Tbsp The Truffleist -Truffle Oil
2 Tbsp Fresh Parsley, chopped

Prep Work: Wash potatoes, and cut into even wedges. Preheat oven to 425F.

Directions:

1. Place potato wedges in a baking dish and add olive oil, Provence seasoning, sea slat, and black pepper. Mix well till wedges are well coated.

2. Lay wedges in a single layer on the dish and roast for 20 minutes on one side. Then turn over and roast for another 20 minutes on the other side. They should be tender but edges will be crisp and brown.

3. Remove from the oven and add truffle oil and parsley, toss to coat. Salt to taste, and enjoy immediately.

Enjoy! If you are interested in trying Farm to People's Subscription Foodie Box, or the ingredients mention here they are available at the following links: Farm to People,  Gustus Vitae, and The Truffleist.