Pecorino Romano & Parsley Truffle Fries // Oysters on the Half Shell
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Cook time: 
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Serves: 2 people/ 12 oysters / 3-4 cups fries
  • 12, shucked oysters and served on half shell
  • Ice
  • 4 tbsp cocktail sauce
  • 4 lemon wedges
  • Horseradish (optional)
  • 2 russet potatoes, sliced into skinny strips (fries)
  • 2 tsp garlic powder
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 1 tsp black truffle oil
  • ½ cup shaved pecorino romano cheese
  • ¼ cup flat parsley, torn pieces
  1. First preheat your oven to 400 degrees.
  2. Next on a baking sheet add your sliced potato strips, garlic powder, pepper & olive oil. Toss together and then spread out as evenly as possible on baking sheet. Place in oven for about 23-25 minutes, or until desired texture is reached.
  3. Remove fries from oven and toss in truffle oil, shaved cheese & parsley. Salt & pepper to taste.
  4. Place oysters on the half shell over ice and with lemon wedges, optional cocktail sauce & horseradish along with a side of fries.
  5. Serve immediately
Recipe by My Lavender Blues at