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  • Writer's pictureGina

30 second Fried Potatoes with Truffle Oil & Parmigiano

Remind me again why I didn't sign my kids up for full day camp this summer........

I'm knee-deep in laundry, the fridge needs a clean-out and I still haven't switched the closets out to summer clothes.

Flannel pajamas are cozy all year round, right?!?

But anyway, as you can see I'm tied for time.

First to go for me when this happens......this here blog. :(

Sorry guys, I can't squeeze it all in.

But when something so good comes along that I feel I should share, I make time.

As in these poatoes.

No, they don't take 30 seconds to make. I know it's a misleading title but that's what we've been calling these little starchy gems.

It all started when we first made them. I was in charge of the frying, and every time I pulled the spider out with the cripsy browned pieces, Matt would say, "eh, 30 more seconds". This continued until I simply handed over the utensils and gave him full reign.

Would my potatoes would have been less yummy had I not? No-freakin-way. I know a good fry like I know my clearance racks at Marshalls. But the slighest difference in those 30 seconds wasn't worth the power struggle. I let him call the shots and I just poured myself another splash of Cab.

He fininshed the plate, coined the name of these babies and still maintains a great fry-game confidence.

Me? I got dinner served to me and enjoyed my wine.

Then, we both at all the potatoes.

In just about 30 seconds. ;)

30 Second Fried Potatoes with Truffle Oil & Parmigiano

Serves: 2-4


3 large Russet potatoes, rinsed

2 Springs Fresh Rosemary

Canola or Vegetable Oil, for frying

1/2 tsp Black Truffle Oil

1/2 C freshly grated Parmigiano

Kosher Salt and Fresh Cracked Pepper, to season

  1. Fill a large pot with water. Place potatoes and rosemary in it. Bring to boil. Keep a low boil and cook potatoes until fork tender, about 20-30 minutes. (If a fork goes through them easily, they are done)

  2. Remove potatoes and let cool until easy to handle. Disgard Rosemary

  3. Once potatoes are warm enough to handle, tear them apart using your hands or fork. You want them to be about 1/2-1in chunks. Skin on is good! If some falls off, no biggie!

  4. Heat oil in a deep frying pan or deep fryer set to 375 F. If using large frying pan, heat oil over medium-high flame until it bubbles when you insert back of wooden spoon.

  5. In 2 batches, fry potatoes until deep golden brown on all sides. This takes about 5-7 minutes. And like the name-sake, go the extra 30 seconds just when you think they are brown enough!

  6. Remove to a paper towel using a slotted spoon or spider, then season liberally and immediately with Kosher salt.

  7. Once all potatoes are done. Place in a very large bowl and toss well with freshly cracked pepper, truffle oil and grated cheese.

  8. Enjoy!

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