Spiralized truffle fries (using both truffle oil and truffle salt) baked with garlic!
When the kids and grandkids come to visit, potatoes are common ground for us. We may not agree on kale (I still threaten the g-kids with kale smoothies), beef, broccoli or (surprisingly) cheese, but we all love potatoes. And when you have 4 adults and 5 kids sitting together at the dinner table, that’s HUGE.
I roast them, bake them, whip them, and hasselback them. It’s all good, but even better with Idaho® potatoes. Listen up: if you think all russets are the same, and it doesn’t matter where they’re grown, you would be so wrong.
Idaho’s combination of warm days and cool nights, rich volcanic soil, and generous irrigation from mountain streams give Idaho® potatoes a unique texture, taste, and consistency not experienced with other potatoes. For example, their lower moisture content means fluffier baked potatoes with a more intense potato flavor. And consistency means more even frying and whipping. So, next time you want great potatoes, look for the Idaho® potatoes logo. You won’t be sorry.
For more information on ANYTHING to do with potatoes, you’ve got to check out the official Idaho Potato Commission website. If you want to know why you should never wrap a potato in foil to bake it, or need tips for making that potato salad you’re taking to a BBQ this weekend, the answers are all there. Plus you can find a ton of recipes there and on our Potato Pinterest Board. Go follow them there and on Twitter, Facebook, Pinterest and Instagram for more cooking tips, recipes, and fun facts.
You guys should all know by now how much I love to spiralize vegetables, so it should come as no surprise to you that this is the route I chose for today’s post. The theme is potato appetizers, and these potato strings made with truffle oil and garlic, and tossed in truffle salt make a great appetizer for a casual dinner or a side dish. Best of all, they’re baked instead of fried, and with Idaho® potatoes, they came out lightly crisped.
Many readers have asked which spiralizer I use - here's a link to it. I've used it a LOT, and really love it. Just click on the photo to order it on Amazon (affiliate link).
- Line the baking sheet with either parchment paper, foil, or a Silpat to prevent the potato strands from baking onto the sheet.
- This is finger food, so cut up the potato strands with a knife into shorter lengths.
- Spread out the potato strings on the baking sheet. Ideally the strands have as much exposed area as possible to crisp them up, so try to get them into one layer – or as much as possible. I use 1 baking sheet per 1 to 1 ½ potatoes for best results!
- Toss them about halfway through the baking so that the potato strings are rearranged, and remove any that have already crisped up. If using two baking sheets, reverse them at this point to even out the baking.
- Keep a close eye on them in the final 5 minutes to make sure none get over-crispy.
- Eat right away if you like them crispy.
Spiralized Shoestring Truffle Fries with Aioli
Shoestring Garlic Truffle Fries
- 3 large Idaho® potatoes
- 2 - 3 tablespoon truffle oil
- 2 tablespoon chopped garlic or 1 tablespoon Gourmet Garden Chunky Garlic Paste
- 1 teaspoon truffle salt
- 1 tablespoon minced Italian parsley
- ¼ cup mayonnaise
- 1 teaspoon mustard
- 2 teaspoon minced garlic
Shoestring Garlic Truffle Fries
- Preheat the oven to 400˚F. Line 2 baking sheets with parchment paper, foil, or Silpats.
- Spiralize 3 potatoes (no need to peel them) using the smallest spaghetti blade. Toss with the truffle oil and divide between the 2 baking sheets. Bake for 20 minutes.
- Add the garlic and truffle salt, and toss the potatoes using tongs. Reverse the baking sheets so that the baking sheet that was on top is now on the bottom. Bake another 10 minutes, or until crispy. Keep an eye on the potatoes in the last 5 minutes to make sure they don't over crisp.
- Transfer the potatoes to paper towels for 5 minutes before serving with a flourish of parsley. Serve with aioli for dipping.
- Stir together all of the ingredients.
This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.