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  • Parmesan Truffle Fries – Simply Scratch

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    Parmesan Truffle Fries are so simple and full of flavor. Crispy baked French fries are tossed with white truffle oil and topped with freshly grated parmesan cheese, balsamic glaze and minced fresh parsley. The perfect appetizer or side dish. This recipe yields 8 servings.

    Parmesan Truffle Fries

    If truffle fries on a menu, I will indeed order them.

    But a girl needs to be able to make them at home too! Since the few restaurants we typically order these fries from make them differently, I decided to take what I liked about both and combine them. So here are the details; crispy baked French fries are tossed in earthy and fragrant white truffle oil, sprinkled with lots of freshly grated parmesan cheese, drizzled with balsamic glaze and sprinkled with minced fresh parsley. It’s really just that simple.

    The balsamic glaze adds a touch of sweetness which works really well with the earthy truffle oil and the salty parmesan cheese.

    Parmesan Truffle FriesParmesan Truffle Fries

    This recipe will serve 8 but you could definitely make a meal out of these – no shame here!

    Ingredients for Parmesan Truffle FriesIngredients for Parmesan Truffle Fries

    To Make These Parmesan Truffle Fries You Will Need:

    • French fries – Use homemade or store- bought. We like shoestring or “fast food” style fries best for this recipe.
    • white truffle oil – Lends pungent, earthy and slightly nutty flavor.
    • flaky salt – Enhances the flavors of this recipe.
    • parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.
    • balsamic glaze – Use homemade or store-bought.
    • parsley – Adds a pop of color and herbaceous flavor.

    French friesFrench fries

    Make The French Fries:

    You can use frozen fries or make your own. If using store-bought, preheat oven to package directions. Divide 1 bag among two large sheet pans that are lined with parchment and sprayed with olive oil spray. Bake for 20 minutes, rotating the pans halfway through.

    drizzle with truffle oildrizzle with truffle oil

    Once the fries are crisp, remove from oven, add to a bowl (or combine on one of the sheet pans) and drizzle with white truffle oil – about 2 teaspoons.

    toss with oiltoss with oil

    Gently toss to coat.

    season with saltseason with salt

    Transfer to a serving dish and sprinkle with flaky salt.

    top with freshly grated parmesan cheesetop with freshly grated parmesan cheese

    Top with freshly grated parmesan cheese. Again, I eye ball it, but it’s about 1/2 cup.

    drizzle with balsamic glazedrizzle with balsamic glaze

    And drizzle with roughly 2 tablespoons of balsamic glaze.

    top with chopped parsleytop with chopped parsley

    Lastly, sprinkle with minced fresh parsley.

    Parmesan Truffle FriesParmesan Truffle Fries

    Serve as an appetizer or for a side to burgers, wraps or anything, really.

    Parmesan Truffle FriesParmesan Truffle Fries

    And then watch them disappear!

    Parmesan Truffle FriesParmesan Truffle Fries

    These fries are best enjoyed immediately after being made.

    Parmesan Truffle FriesParmesan Truffle Fries

    Enjoy! And if you give this Parmesan Truffle Fries recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Parmesan Truffle FriesParmesan Truffle Fries

    Yield: 8 servings

    Parmesan Truffle Fries

    Parmesan Truffle Fries are so simple and full of flavor. Crispy baked French fries are tossed with white truffle oil and topped with freshly grated parmesan cheese, balsamic glaze and minced fresh parsley. The perfect appetizer or side dish.

    Prep Time: 5 minutes

    Cook Time: 20 minutes

    Total Time: 25 minutes

    • 28 ounces French fries, we like “fast food style” or homemade (linked below)
    • 2 teaspoons truffle oil, more or less to taste
    • 2 pinches flaky salt, or to taste
    • 1/2 cup freshly grated parmesan cheese, more or less to taste
    • 2 tablespoons balsamic glaze, more or less to taste
    • 1 tablespoon finely chopped parsley
    • You can use frozen fries or make your own. If using store-bought, preheat oven to package directions. Divide 1 bag among two large sheet pans that are lined with parchment and sprayed with olive oil spray. Lightly spray the top of the fries and bake for 20 minutes, rotating the pans halfway through.

    • Once the fries are crisp, remove from oven, add to a bowl and drizzle with white truffle oil. Gently toss to coat. Transfer to a serving dish and sprinkle with flaky salt and freshly grated parmesan cheese. Drizzle with a desired amount of balsamic glaze and top with parsely.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 3ounces, Calories: 300kcal, Carbohydrates: 32g, Protein: 5g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 5mg, Sodium: 596mg, Potassium: 441mg, Fiber: 4g, Sugar: 1g, Vitamin A: 96IU, Vitamin C: 7mg, Calcium: 65mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Appetizers & Snacks, Side Dishes

    Cuisine: American

    This post may contain affiliate links.

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    Laurie McNamara

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  • The Best Egg Sandwich Recipe by Oh Sweet Basil

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    It is time to put those hard boiled eggs leftover from Easter to the best use possible…the best egg salad sandwich! This egg salad has an extra burst of flavor from the dill. It’s creamy and delicious!

    So, for years now I’ve been thinking that egg salad looked so lame and gross. I never even tried it because I didn’t see the point. And, let’s be honest, how often are you somewhere that you get offered egg salad? I know I never did.

    A while back, we went to a little sandwich shop that was new in town and my husband ordered an egg salad sandwich. I just looked at him. Seriously? That’s what you are getting? Well, I ordered my turkey and avocado and we ate lunch. I didn’t even think to try his sandwich, but I did say, “since when have you liked those?” I mean, we had been married for over 5 years and not once had I seen him eat egg salad. He explained he had always liked egg salad sandwiches, he just doesn’t think about making it. Huh. Interesting.

    And then I got pregnant and sick and pretty much IV therapy became my source of nutrition. I totally forgot about egg salad. Until this past week. IT’S DELICIOUS! I’ve been missing out all of these years!!! I love deviled eggs so why didn’t I think about trying egg salad?! So, my dear friends, your job this week is to try this. Have it for lunch, for dinner, a snack, a sandwich or a wrap, who cares, just try it!

    There are a million egg salad sandwich recipes out there, but none of them are going to be as glorious as this one. These are the ingredients you will need:

    • Mayonnaise – it has to be Hellman’s…trust me!
    • Dijon or Yellow Mustard – I prefer Dijon, but yellow works fine too.
    • Stoneground Mustard – adds an extra layer of flavor
    • White Vinegar or Lemon Juice – the acid is so key to getting the right flavor
    • Chives (Fresh) – adds an herby onion and garlic flavor
    • Parsley (Fresh) – adds a bright freshness to the salad
    • Dill Weed (Fresh) – you can’t mistake the wonderful taste of dill and the classic flavor you need in an egg salad
    • Kosher Salt – flavor, taste test often and make sure it’s just right
    • Pepper – flavor and the tiniest hint of heat
    • Hard Boiled Eggs – we have posts for making them on the stove top or instant pot
    • 7 Grain Bread – it has to be high quality so it will hold up to the creamy egg salad
    • Green Leaf Lettuce – I love the crunch of green leaf lettuce and the bright freshness it adds.

    The measurements for each ingredient are listed in the recipe card at the end of the post. You can also save or print the recipe from there.

    a photo of hard boiled eggs that have been halved with the yolks showing that have been topped with pepper.

    Here are a few tips that I found really make this egg salad sandwich recipe the best of the best:

    • Bread: The bread matters. Whether you go with a good quality sourdough, classic white sandwich bread or my personal fav, 7 grain, make sure you’re grabbing something ridiculously well made and delicious because when mayo and simple flavors are involved, the vessel you use to carry it from plate to mouth should absolutely add to the experience.
      • BONUS TIP: Toasting the bread with a little butter in a cast iron skillet is soooooo good. Only toast one side for the best texture.
    • Mustard: Using a combo of stoneground and Dijon or yellow is my preference, but if you’re out of one just use double of the one you have on hand.
    • Acid: A little acid like vinegar, lemon juice, or pickle juice (I would never…pickles are disgusting, but some people love them) really helps the flavors pop but depending on the acidity of the mustard you may need to skip it or add a pinch of sugar.
    • Make Ahead: Egg salad is often better on day two because flavors meld but it’s totally up to you. Same day consumption is always welcomed in my house.
    • Season to Taste: Salt and pepper are key! Season to taste always!!!

    a photo of several slices of 7 grain that has been toasted sitting on a white plate.

    Why Does Egg Salad Get Watery?

    The main reason you are getting a watery salad, is because of the salt. Salt is a dehydrator. Almost every recipe I have seen, whether it is chicken, shrimp, crab, or egg salad, they all ask for salt. Salts main job is to pull water out of foods.

    Since water is in pretty much everything we eat, the salt will pull it out, which will leave you with a watery salad. What I do in that case, is let the salt do its job. Then dump the salad into a fine meshed strainer, and strain the water out.Then put the salad back into the serving bowl, and serve.

    The water will be gone, and the flavors will intensify a little more.

    Are Eggs Good For You?

    Eggs are a good source of protein.

    Eggs are also rich sources of vitamin D, B6, B12 and minerals such as zinc, iron and copper.

    a photo of an egg salad sandwich piled high with egg salad filling, a piece of lettuce all between two slices of toasted 7 grain bread.

    How Long Will Egg Salad Keep?

    To maximize the shelf life of egg salad for safety and quality, refrigerate the egg salad in airtight containers. Properly stored, egg salad will last for 3 to 5 days in the refrigerator.

    Once you’ve have put the egg salad on the bread, it doesn’t store very well. The bread will be super soggy, so it’s best to just make what you know will be eaten, then save the egg salad and put it on bread right before serving.

    This egg salad sandwich recipe is creamy, comforting, and so easy to make! It is the perfect lunch and one of my favorite ways to use hard boiled eggs. Invite that friend over who has been on your mind and catch up over the best egg salad sandwiches ever!

    More Sandwich Recipes to Try:

    • 1 Cup Hellman’s Mayonnaise
    • 1 Tablespoon Dijon Mustard, or yellow
    • 1-2 Tablespoons Stoneground Mustard
    • ¼ teaspoon White Vinegar, or lemon juice
    • 2 Tablespoons Chives, minced fine
    • 2 teaspoons Fresh Parsley, chopped
    • 1 teaspoon Fresh Dill Weed, chopped or 1/2 teaspoon dried
    • ½ teaspoon Kosher Salt
    • Pepper, fresh ground to taste
    • 8-10 Hard Boiled Eggs, chopped
    • 7 Grain Bread, pumpernickle, white, etc all work
    • Green Leaf Lettuce

    Prevent your screen from going dark

    • In a small bowl, combine all ingredients for the sauce.

      1 Cup Hellman’s Mayonnaise, 1 Tablespoon Dijon Mustard, 1-2 Tablespoons Stoneground Mustard, ¼ teaspoon White Vinegar, 2 Tablespoons Chives, 2 teaspoons Fresh Parsley, 1 teaspoon Fresh Dill Weed, ½ teaspoon Kosher Salt, Pepper

    • Combine the chopped eggs and sauce.

      8-10 Hard Boiled Eggs

    • Place in the fridge to chill for a couple of minutes or up to 1 day.

    • Toast bread in a pan with a little butter if desired or serve plain.

      7 Grain Bread

    • Place some egg salad on each piece of bread and a leaf of lettuce

      Green Leaf Lettuce

    • Enjoy!!!

    Egg salad will keep, separate from the bread, for up to 5 days.

    Serving: 1sandwich, Calories: 541kcal, Carbohydrates: 2g, Protein: 13g, Fat: 53g, Saturated Fat: 10g, Polyunsaturated Fat: 27g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 397mg, Sodium: 853mg, Potassium: 153mg, Fiber: 1g, Sugar: 2g, Vitamin A: 633IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    a photo of an egg salad sitting on a piece of parchment paper made on multigrain bread with lettuce and thick layer of egg salad.

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    Carrian Cheney

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  • Healthy Fettucini Alfredo

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    Healthy Fettucini Alfredo  |  Kitchen Nostalgia
















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