Rosemary Balsamic Truffle Fries

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  • Total Time: 45 mins
  • Hands-on Time: 10 mins
  • Makes: 2-4 servings

These easy, oven-baked fries will quickly become your new obsession! With rich truffle-infused olive oil, syrupy balsamic and a lemon-garlic aioli, they’re a restaurant-worthy indulgence you can whip up on a weeknight.


  • For the fries:

    1.5 lbs yellow potatoes, cut into 1/4-inch wedges
    2 Tbsp Sutter Butte Truffle-Infused Olive Oil
    1 tsp Simply Organic Rosemary
    1/2 tsp sea salt
    1/4 tsp Simply Organic Coarse Black Pepper
    2 Tbsp Sutter Butte Balsamic Vinegar
    2 Tbsp Parmesan

    For the aioli:

    1/4 cup Chosen Foods Mayonnaise
    1/2 tsp lemon juice (about 1/8 large lemon)
    1/4 tsp Frontier Co-op Garlic Granules


    1. Preheat oven to 450. Place potato wedges in a large bowl and add truffle oil. Toss to coat well.
    2. Add seasonings and toss to coat.
    3. Transfer to a baking sheet lined with a silicone baking mat or parchment paper. Arrange into a single layer.
    4. Drizzle with balsamic vinegar and lightly shake pan to coat.
    5. Roast 30 minutes.
    6. While potatoes roast, whisk mayonnaise, lemon juice, and garlic granules in a ramekin.
    7. Remove potatoes from oven; they will look dark due to the balsamic. Sprinkle with Parmesan and return to oven for
    3-5 minutes, until Parmesan is melted and lightly browned.
    8. Cool slightly then transfer to a large plate to serve, along with the aioli.

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