Wednesday, December 15, 2010

Potato chips with roasted garlic, truffle salt & gruyere

I apologise for my absence, and today's rather shortly hemmed post, but it is for a good reason; my husband and I recently became the proud parents of a Green Cheek Conure we have named Sweet Dee. She hatched on the 10/10/10 and eight long weeks later we finally got to take her home. Although she has been with us only a few days we have already fallen in love. I never knew a little bird could be capable of so much affection, all she wants to do is nuzzle into my neck and give me beaky kisses. As you can imagine I have hardly spent any time in the kitchen, mostly to slice a peach or pod some peas for Sweet Dee. And when I have had to eat meals they have been quick in both terms of cooking and eating. I did however manage to take a hasty photo of a recent snack whilst Sweet Dee was playing in my husband's hoodie.

They may not look pretty or be posh, but these fries make a great snack. Although they are naked in the pictures I later smothered them with cheese which turns into an oozy gooey extremely delicious cloak.

Potato chips with roasted garlic truffle salt & gruyere
Serves 2

3 large potatoes (I used sebago), peeled or scrubbed, cut lengthwise into 1/2-inch-wide planks, each plank cut lengthwise into 1/2-inch-wide strips
3 tablespoons olive oil
2 bulbs (heads) garlic, intact
Truffle salt
150g Gruyère cheese, grated

Preheat oven to 200°C. Place potato batons in a rimmed baking sheet. Remove papery, outermost skin from garlic, but keep the bulb intact. Slice off top 1/2 inch of bulb, exposing each clove; discard trimmings. Drizzle with 3 tablespoons olive oil and toss to coat thoroughly.

Roast potatoes and garlic in oven. After 20 minutes, turn potatoes with spatula. Roast until potatoes are tender and golden around the edges and garlic cloves are soft when pressed, about 20 minutes more. Sprinkle fries and garlic with truffle salt and grated gruyere.

ease: 4.5/5.
prep time: 10mins.
cooking time: 40mins.
total: 50mins.

taste: 4.5/5. Forget Side Dish, this has what it takes to be a Main.

You can't beat hot chips with their crunchy skins and their soft, fluffy interiors. When sprinkled with truffle salt, smeared with roasted garlic packed with robust sweetness with a final scattering of cheese that melts and coats everything with its unctuousness, these chips simply become the most delicious savoury snack. We loved this so much I made it twice in the same week.

would I make it again: Yes.


  1. Sweet Dee is gorgeous!!! I can see why you fell in love with her.

    The potato chips look delicious. I adore potato in all forms, and I love that you served them with roasted garlic and truffle salt. Yum!

  2. Such a beautiful, green colour isn't she! How cute :) These look incredibly yummy and moorish. Roast potatoes really hit the spot. Love the luxurious additions here too. yum!
    Heidi xo

  3. That combo is just to die for! Yummy.

    Sweet Dee is so cute.



  4. ah yes, cheese is definitely what these need! and what a cute bird--congratulations. :)

  5. Lovely shots! I've never tried truffle salt before but have never been able to resist cheese fries and everything together sounds deee-vine!

  6. What a gorgeous, gorgeous bird, and such magnificent photos! It's hard to concentrate on the deliciousness of the chips when the beautiful colours of the bird are distracting me...

  7. And now I want chips for dinner! :D Those look delish! And Sweet Dee is so adorable xx

  8. Love your snowflake background!

    And such an adorable bird! Those colors are wonderful.

    Love your potatoes...gruyere and truffle salt would be divine.

  9. Argh im such a sucker for a good hot chip! Yours look really tasty and I love the idea of truffle salt. I will have to try these sometime soon. The bird looks beautiful too! The name doesn't happen to be a reference to Its Always Sunny in California does it?

    Merry Christmas!

  10. Yes she is named after deandra Reynolds who looks like a bird :)

  11. BIRDIE! :D What a gorgeous little thang. I love the name, too.

    I'm sorry, I'd comment more on the chips, but I'm distracted by the birdie. I imagine this is how you're feeling most of the time, right now.

    Jax x