Truffled Garlic & Green Herb Fries

Today is the day of the big reveal. After weeks of tossing together spices and attempting to make a truly prizewinning flavor combination for the Alexia “Reinvent a Classic” blogger competition, the opinion of the taste-testing masses (a.k.a my children) have been heard.

The out-and-out winner in our home were these simple, julienned Gold Yukon fries, richly scented with the flavors of garlic, herbs, and truffle salt.

Though inspired by the “french” part of the “French Fry,” this recipe is tremendously easy to whip up.

You gotta get a bag of Alexia Yukon Gold fries. Just the plain and simple ones. No crimping. No waffling. Just julienned and gorgeous.

Chop up a clove of garlic until it’s real small. Real, real small. Then mix it into a bit of melted butter, margarine, or olive oil. I went with a margarine with high-oil content because I wanted a kiss of butter flavor, but the crispy benefits of oil. It worked quite nicely.

Now, this step is the first real secret to making these fries be as pretty as a pony. You’ve got to pull together a few dried, green herbs. Chives, tarragon, dill, and few others. Pop them in a blender or mini food processor and puree them until the are powdery.  This powder turns into a beautiful, speckled coat of green for your fries.

Toss those powdered herbs with the slightest bit of flour and some truffle salt. If you don’t have truffle salt, feel free to add some sea salt. This step might seem strange, but it’s crucial. When the flour adheres to your melted garlic butter, it’s going to bake into a gentle, crispy coating for your fries. Not too much. Just a little “oomph.”

Drizzle your melted garlic butter over the frozen fries, then toss in your spice mixture. Toss them well to coat.

Then, toss them onto a parchment lined baking sheet. There’s so much tossing going on. It’s lovely.

Bake them fries up until golden brown. Serve with just about anything, including steak, grilled chicken, and breakfast pancakes.


Truffled Garlic & Green Herb Fries


2 Tablespoons butter, margarine (I used the vegan Earth Balance), or olive oil
2 small cloves garlic, finely chopped
1/4 teaspoon parsley
1/4 teaspoon chervil
1/2 teaspoon tarragon
1/2 teaspoon dill
1/2 teaspoon chives
1 1/2 teaspoon flour
1-2 teaspoons truffle salt
1 bag Alexia Yukon Gold Julienned Fries


Heat oven to 450 degrees.

In a small bowl, melt the margarine and add the chopped garlic.

Place the parsley, chervil, tarragon, dill, and chives in a mini food processor. Pulse together until the herbs are ground into a fine powder. Pour the powder into a small bowl, then stir in the flour and a teaspoon of the truffle salt.

Open the bag of fries and pour them into a large bowl. Drizzle the melted garlic butter over the frozen fries. Sprinkle the herb powder over the fries. Stir until the fries are well coated.

Transfer the fries into a single layer on a parchment-lined baking sheet. Bake in preheated oven for 18-20 minutes, or until the fries are golden brown. Remove from the oven and toss immediately with remaining truffle salt to taste.