GUEST-WORTHY CHEF: Chef Emily Henderson
CHEF HENDERSON’S GUEST-WORTHY RECIPE:
Truffle-scented Oven Fries with Baked Goat Cheese and Sage paired with Clos du Bois Lightly Bubbled Rosé
“You won’t miss the extra fat or fuss of deep-fried French fries (frites) in this oven-roasted version. These are wonderful topped with creamy baked cheese and look incredibly elegant when served in individual paper cones. Turn this appetizer into dinner by pairing with fresh arugula. Truffle oil adds an earthy quality to the fries and makes them a perfect pairing with Clos du Bois Lightly Bubbled Rosé.”
3/4 c lightly toasted breadcrumbs
2 tsp minced fresh sage
1 11-ounce log chilled soft fresh goat cheese, cut into six rounds
2 very large (about 1 pound each) baking potatoes, scrubbed and cut into 1/3-inch-thick and three-inch long strips
1/3 c fresh sage leaves
1/3 c lemon zest
Black truffle oil to taste, about one tsp
Combine breadcrumbs and minced sage in a small, shallow bowl.
Brush a small baking sheet lightly with olive oil.
Brush goat cheese rounds generously with olive oil and roll in the breadcrumb mixture until all sides are coated; transfer rounds to prepared baking sheet. (Can be prepared up to one day ahead. Simply cover with plastic and refrigerate.)
Preheat the oven to 400. Brush two heavy, large baking sheets with olive oil.
Toss the potatoes in a large bowl with three tablespoons olive oil. Divide the potatoes between prepared baking sheets and spread out into single layer. Bake until the potatoes begin to turn golden brown, about 20 minutes.
Rotate the potatoes and add the sage leaves to the baking sheets, dividing evenly. Sprinkle the potatoes with salt and return to the oven.
Place the baking sheet with the goat cheese in the oven alongside the fries. Bake until the cheese is soft and the breadcrumbs are golden brown and the potatoes are crisp on the edges yet tender in the inside. Rotate the potatoes once, about 15 minutes.
Drizzle the potatoes with truffle oil to taste. Divide potatoes into paper cones and top with goat cheese rounds, sage leaves, and sprinkled lemon zest to serve.