GERD Friendly Truffle Parmesan Fries
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Learn more →Ingredients
4 servings
- 2 lbs russet potatoes (about 3 large), scrubbed
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (~1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 ½ tbsp white truffle oil
- 2 oz parmesan, finely grated (about ½ cup)
- 2 tbsp fresh flat-leaf parsley, finely chopped
- flaky sea salt, to taste
Instructions
- 1
Cut the potatoes lengthwise into 1/4-inch planks, then cut each plank into 1/4-inch sticks. Place the cut fries in a large bowl, cover with cold water, and soak for 30 minutes.
- 2
Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet.
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