I am sure I have mentioned this before, but I have a slight (okay major) obsession with french fries. This unhealthy love affair started at a young age when after a fun trip to the zoo, my grandparents took me to a local eatery, The Greengarden Tavern. This restaurant served typical diner food, with the classic shoestring fries that had that perfect mix of crispiness and saltiness that every fry should have. It was since this experience that I was officially hooked to any and all fries. Over the years I have tried fries cooked every way possible (including on sandwiches thanks to Pittsburgh's famous and incredible sandwich chain, Primanti Bros.) and have never gotten sick of these delicious potatoes. However, for as obsessed as I am, I had never actually attempted to make my own fries. In a recent pinning session, I saw a mouth-watering picture of White Truffle Oil and Parmesan fries and immediately clicked on the recipe (which can be found here). Since the recipe was so simple, the only additional items I needed to purchase were Yukon gold potatoes and white truffle oil (all of the ingredients needed are pictured to the right). The prep is simply slicing 4 to 6 potatoes into thin wedges and mixing them in a bowl with olive oil, salt, and pepper. Once the potatoes are evenly coated, they are laid flat onto a baking sheet (I used foil to line the pan but I recommend parchment paper if you have it) and cooked in the oven at 425 degrees for 20 to 25 minutes. When crisped to your liking, the cooked wedges are put back in the bowl and tossed with drizzled truffle oil and parmesan cheese. I also added parsley for a pretty garnish, but this of course is not necessary. Since these fries are not fried, they feel a lot healthier than the traditional versions I am used to, and I am certainly OK with that. This was a perfect snack for our Sunday afternoon of football. Since the pig skin season is far from over, I will definitely be making these fancy fries again. Enjoy!