Tasty Tuesday: Truffle Oven Fries with Pesto Dip


Okay people, don’t freak out about the fancy-schmancy title of this recipe. Today we are going to take the gourmet out of gourmet cooking.


The other day I found some black truffle olive oil on sale, marked down to about 80% off the original price. It seems astonishing, but apparently people aren’t buying truffle oil in this economy. Go figure. So, lucky me that I happened to spot this lonely bottle on the clearance table! Me, who loves to make gourmet things but can never afford gourmet ingredients. Fortunately, this recipe is still good without the truffle flavoring in case you don’t have it, but if you’re lucky enough to find some on sale, it’s a delicious way to introduce truffles into your cooking in a fairly subtle way.

I once read an article that described truffles as tasting and smelling like sex or lust. Fascinatingly, black truffles actually contain a sex hormone related to testosterone that is also found in the underarm perspiration of the human male and the urine of females. That hormone is also similar to a pig sex hormone. So this explains everything! No wonder pigs are so good at finding them, and humans consider them an aphrodisiac. Perhaps you’re thinking you don’t want armpit on your fries. Oh, but just wait. Don’t judge until you taste! (I promise if you don’t like it, I’ll come over and eat them for you.)

Truffle Oven Fries with Pesto Dip

4 medium red potatoes
2 tbsp. extra virgin olive oil
1 tsp. Kosher salt
1 tsp. fresh cracked black pepper
1 tsp. truffle oil

Preheat the oven to 400 degrees F. Slice your potatoes in vertical strips. Be sure not to get them too thin or they will be too floppy to dip when cooked. Between 1/4 and 1/2 inch is good. Throw the strips in a bowl with the olive oil, sea salt, and pepper. Toss to coat. Spread onto a cookie sheet that has been sprayed with non-stick cooking spray or a mist of olive oil. Bake for 30 minutes. Remove from oven and stir in pan to loosen and flip. Bake for 10-15 minutes more. Some will get pretty brown, so watch closely to prevent burning. Remove pan from oven. Transfer strips into a clean bowl. Drizzle the truffle oil over the top and toss again to distribute.

If you are nervous about the flavor, you can also add the truffle oil in the first step (with the olive oil) before baking. This will result in a less pungent taste. Technically you’re supposed to use the oil on cooked foods as a finish, but it’s okay to break the rules sometimes.

Pesto Dip

1/4 cup basil pesto (I use jarred.)
2 tbsp grated Parmesan cheese
1/4 cup extra virgin olive oil
2 cloves fresh garlic, minced

Just mix this all together and put it in a pretty container. The extra ingredients make the jarred pesto taste a little more homemade. Serve with fries as a dipping sauce.

See? You don’t have to do it the Martha Stewart, sweating-over-your-mortar-and-pestle way to achieve deliciousness. No one will ever know you didn’t grind that basil yourself. My lips are sealed!



  1. tgpco said,

    August 18, 2009 at 8:47 am

    This is great. I found some unopened truffle oil in my old apartment, and made a similar dish. I recommend trying this with sweet potatoes, the sweet earthy taste will really surprise you.

  2. tgpco said,

    August 18, 2009 at 8:48 am

    Also, nice blog name.

    • meggitymegs said,

      August 19, 2009 at 4:35 am

      Thanks! I have never been able to get sweet potato fries to crisp up in the oven. Any tips?

      • tgpco said,

        August 19, 2009 at 6:29 am

        Cut the slightly thinner than normal fries and finish them under the broiler for like 10-20 seconds on each side. The overall cook time will vary by oven and potato moisture content. Also the dryer potato, the ones that have been sitting around a bit longer, tend to get crispier.

        Good luck.

  3. Aaron Lesher said,

    August 21, 2009 at 9:14 am

    God that looks great. I wonder if you could make a little truffle mayonnaise (like the Belgians) and dip. Could that be the world’s most sinful dish?

    • meggitymegs said,

      August 26, 2009 at 9:24 am

      The truffle mayo sounds great, although I think if you did that you would need to omit it from the potatoes. Truffle overload…

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