Ingredients
2 large (16 ounces) each russet potatoes, peeled and ½ inch thick pieces
2 tablespoons vegetable oil
2+1 tablespoons truffle oil, divided – (I used white truffle oil)
1 tablespoon cornstarch
3 tablespoons cornmeal
1 teaspoon salt
2 tablespoons fresh chopped parsley
2 tablespoons (or more) crumbled Gorgonzola cheese (optional)
Preparation
