These fries are something I've been craving and researching for a very long time! I first had to find the perfect truffle oil. And that was no easy task! There are so many varieties. I didn't want a low quality truffle oil, but I also didn't want to remortgage my house to buy a high grade version. Then I had to decide if I wanted white or black truffle oil. I decided on the white because it's a milder taste. Sometimes black truffle oil can taste like what burnt rubber tires smell like. Well, that's if you could taste a smell. But I guess you can taste smells because one of the ingredients in this white truffle oil is 'truffle aroma'. I wonder how they captured the aroma and put in the bottle? This oil was pretty good for the price...only $10 for 3.38 fl.oz
My next step was to find a great recipe. Again, no easy task. There are a ton of truffle fries (or is it 'fry') recipes out there. I know I wanted baked fries with parmesan cheese on top, so that narrowed it down a bit. But I also wanted a very 'easy to make' recipe. You would be so surprised at how so many cooks make this so difficult. I found this recipe **Click Here** and it seemed to be the easiest. I tried it and loved it...then I tried it a second time, but I made it even easier because I didn't soak the potato slices in water for 30-60 minutes. And since I didn't soak them, there was no need to pat them dry. So I saved 2 big steps. The fries turned out exactly the same as when I did those extra 2 steps. I also saved a cooking step because I didn't turn the fries over during baking. What a pain that is, turning each individual fry...or is it 'fries'?
These fries were perfectly browned and crispy, as you can see in my photo above.
Maybe the key to my success was that I used this round, black, non stick, pizza pan. And I baked them in my convection toaster oven at 425 degrees for only 35 minutes. Not 50 minutes as stated in the above recipe! They would have been totally burnt if I baked them for 50 minutes! All I had to do was give the pan a 1/4 turn every 10 minutes so they would brown evenly.
So now I can EASILY have baked truffle fries whenever I crave them!
Which is a good thing because there aren't any restaurants near me that serve these...what's up with that, Long Island?
I had lots of leftover Glazed Corned Beef & Cabbage so I decided instead of making my soup recipe, I would try something I've always wanted to try...corned beef hash! I love 'home fries' or 'hashbrowns' that I sometimes order at my local diner for breakfast! And I've seen lots of recipes floating around the Internet for corned beef hash. So it just seemed like the perfect time to try it myself! I wasn't sure I could get the potatoes to brown-up as nicely as I like them to be...but it was quite easy, as you can see in my photo above! I thought since the potatoes were boiled and very soft that they would just turn to mush! It was a nice surprise to see how easily they browned and stayed firm! 
