Garden Truffle Fries

Oh my gosh. It just happened. I just ran out of things to blog about.

Alyssa just called to me from the kitchen table, head resting lazily on her arm, “I’m boooored.”

Becca is holding her purse, legs flopped over the edge of the couch, insisting we go shopping now. Because 9:30 a.m on a Friday morning is the only time to shop, duh.

The boys have already zoned out in front of the old-school GameCube. This, despite the fact that I made fervent declarations last night that no one, and I mean NO ONE would be TOUCHING electronics today.

I already touched the blender. And the juicer. So, I figure the GameCube is fair game. At least until 10 a.m., when Becca has tossed the shopping bug from her soul and Alyssa has found something worthwhile to do with her bored little self.

It’s summer, isn’t it?

Thus, you can see why I have nothing to blog about. There is just far too much going on to be able to compile thoughts and string together sentences and write words.

Plus, I’ve written about fries four times this week. And what is there really to say about fries?

That they’re good.

That they’re really good.

That they’re little sticks of potato satisfaction. Let’s capitalize that.

Little Sticks of Potato Satisfaction.

Yes, that’s better.

Tossed with a slew of garden herbs and drizzled with truffle oil, these french fries are my favorite of the entire weeks offerings.

But, there’s no time to think about that. I have early morning shopping with a funkadilicious daughter on the horizon.

Peace out.


Garden Truffle Fries


1/4 teaspoon dill
1/8 teaspoon parsley
1/8 teaspoon basil
1/8 teaspoon cayenne
1/8 teaspoon ground mustard
1/8 teaspoon oregano
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1 bag Alexia crinkle-cut fries
2 tablespoons white truffle oil
Ranch Dressing


In a small bowl, stir together all spices. Toss them over the frozen fries, then transfer the fries to a parchment-lined baking sheet and cook in an oven preheated to 425 degrees for 10-15 minutes, or until golden brown.

Drizzle truffle oil over hot fries. Serve with ranch dressing (I like to thin mine out substantially with a bit of whole milk) for dipping. Enjoy!

Great with burgers, pasta, and potlucks!

7 Responses to “Garden Truffle Fries”

  1. Keelie says:

    If licking the screen wasn’t awkward, I would be doing it right now. These look amazing!

  2. Katrina says:

    These sound so yummy! Great recipe :)

  3. Kathleen says:

    I am SOooooo drooling all over my keyboard!!!

  4. ButterYum says:

    I love Alexis potatoes – the olive oil and herb red potatoes are the BEST. I have a bottle of truffle oil that doesn’t get opened very often – will definitely try it on potatoes next time. Thanks for the inspiration!!

  5. Tracy says:

    What a great way to boost the flavor of regular fries. Yum!

  6. Ohh wow, do those ever look and sound awesome. I had purchased some truffle oil a few weeks ago and couldn’t decide where to use it… now I know! :)

  7. Eleonora Pace says:

    I never buy ready-made chips and always make my own crinkle-cut chips, but I will try this recipe with fresh potatoes and my fresh herbs. Look for this space!!!

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