These Rosemary Truffle Fries are more House fries  than a French fry style. They are so simple to make. I never have Black truffles so I layer on the flavor with Black Truffle oil, Black Truffle salt, and Black Truffle seasoning. Fresh garlic and rosemary pack a flavorful punch also.

Baby potatoes quartered for more crispy surface area to creamy potato ratio is what we like. 

Sprinkle fresh Rosemary on before roasting, and after.

Roast in the oven on a rack or use your air fryer to crisp them up. Crunchy on the outside, creamy in the middle.

Add more layers of flavor and serve.

Rosemary Truffle Fries

Baby potatoes with skin on, washed well

Black Truffle infused oil

3 cloves garlic, minced

Black pepper

Black truffle salt

3 sprigs of rosemary, leaves chopped and divided*

Truffle Parmesan and Black Garlic seasoning**

1. Turn oven on to 425 degrees, with convection fan. Quarter potatoes.
2. Toss the potatoes in Black Truffle oil, minced/grated garlic, black pepper, about half teaspoon of Truffle salt, half of the chopped rosemary leaves.
3. Spread potatoes out into the rack over your cooking sheet. Don't let them touch this will help the hot air circulate around each piece.
4. Place in oven for 20 to 30 minutes, until crisp on the outside and fork-tender. If you don't have a convection fan, stir and rotate the pan halfway. 
5. Remove from oven place the potatoes in a bowl. Drizzle with a little more Black Truffle oil, remaining Rosemary, and Truffle seasoning to taste. 
6. Serve hot.

 * Substitute flat-leaf parsley for fresh Rosemary. Toss with potatoes after cooking. Before cooking you can add ground Rosemary.

** I purchased this at Costco, you can sub with some grated parmesan tossed with roasted garlic powder.

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