Oven-Crisped Parmesan and Sage Truffle Fries

Place potato wedges in a large bowl and fill with water. Let them soak for 30-60 minutes, occasionally sloshing the water around, dumping the water, and refilling with fresh water. Then remove potatoes from bowl, and lay them on a dry towel and pat dry.

Preheat oven to 425 degrees F. Lay a wire rack on a baking sheet and spray the rack with non-stick spray.

Put potatoes back in a large clean and dry bowl, then drizzle with olive oil. Refrain from using a lot – you just need a tiny bit to help the potatoes crisp. Using your hands, coat the potatoes in the oil. Sprinkle with sage leaves, salt, pepper, garlic powder and paprika, and mix to coat again. Lay potatoes on the wire rack in a single layer, with most of the sage lying on top. Bake for 25 minutes, then flip and bake for 25 minutes more.

Remove potatoes from oven and immediately sprinkle with 2 tablespoons of parmesan cheese. Place fries on a platter, then lightly drizzle truffle oil over potatoes, sprinkle with the flaked sea salt and remaining cheese. Top with fresh basil. Serve immediately.

Note: If you make these ahead of time or reheat, they will still be flavorful but not crispy.

Serves 2-4.