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Truffle Fries with Goat Cheese and Sage

Makes 6 servings


  • 3/4 cup lightly toasted breadcrumbs
  • 2 teaspoons minced fresh sage
  • Olive oil
  • 1 11-ounce log chilled soft fresh goat cheese, cut into 6 rounds
  • 2 very large (about 1 pound each) baking potatoes, scrubbed and cut into 1/3-inch-thick and 3-inch long strips
  • 1/3 cup fresh sage leaves
  • Sea salt
  • Truffle oil to taste, about 1 teaspoon

Topping Directions:

  1. Combine breadcrumbs and minced sage in a small, shallow bowl
  2. Brush a small baking sheet lightly with olive oil
  3. Brush goat cheese rounds generously with olive oil and roll in the breadcrumb mixture until all sides are coated; transfer rounds to prepared baking sheet. Can be prepared up to 1 day ahead. Simply cover with plastic and refrigerate

Baking Directions:

  1. Preheat the oven to 400ºF. Brush 2 heavy large baking sheets with olive oil
  2. Toss the potatoes in a large bowl with 3 tablespoons olive oil. Divide the potatoes between prepared baking sheets and spread out into single layer. Bake until the potatoes begin to turn golden brown, about 20 minutes
  3. Rotate the potatoes and add the sage leaves to the baking sheets, dividing evenly. Sprinkle the potatoes with salt and return to the oven
  4. Place the baking sheet with the goat cheese in the oven alongside the fries. Bake until the cheese is soft and the breadcrumbs are golden brown and the potatoes are crisp on the edges yet tender in the inside, rotate the potatoes once, about 15 minutes
  5. Drizzle the potatoes sparingly with truffle oil to taste. Divide potatoes into paper cones and top with goat cheese rounds and sage leaves to serve. Enjoy with Lightly Bubbled Chardonnay or Lightly Bubbled Rosé

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