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FRIED POTATOES - Shoestring Fries with Truffle Aioli
Nb persons: 6
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Shoestring Fries with Truffle Aioli Recipe courtesy Kelsey Nixon Episode: After Hour Eats INGREDIENTS | |
Vegetable oil, for frying | |
2 large | russet potatoes, (about 1 1/2 pounds), cleaned |
TRUFFLE AIOLI: | |
1/2 cup | mayonnaise |
1/2 cup | creme fraiche |
sour cream, alternative | |
1 tablespoon | white truffle oil |
1 large clove | garlic, grated |
Zest of 1 | lemon |
Kosher salt | |
freshly ground pepper | |
1/2 cup | chopped fresh parsley |
1/4 cup | finely chopped fresh rosemary |
1 tablespoon | white truffle oil, for drizzling |
Heat 2 to 3 inches of oil in a heavy-bottomed pot to 350 degrees F.
Carefully cut the potatoes into shoestrings (or matchsticks) using a mandolin fitted with the narrowest julienne blade (about 1/8-inch wide). Rinse the cut potatoes thoroughly in a bowl of cold water to remove the surface starch. Keep the potatoes in water until you're ready to fry.
For the aioli: Whisk together the mayonnaise, sour cream, truffle oil, garlic, lemon zest and salt and pepper to taste in a bowl. Refrigerate or set aside until ready to use.
Transfer the potatoes to a paper-towel-lined baking sheet and pat them dry, as dry as you can get them. I like to use a kitchen towel for this too; whatever gets them the driest.
Fry the shoestrings in batches until the potatoes are crisp and turn a nice golden brown, 2 to 3 minutes per batch. As each batch of fries comes out, transfer to a large mixing bowl and toss with some of the chopped herbs, a drizzle of the truffle oil and salt to taste. Transfer to a paper-towel-lined baking sheet. Serve with the truffle aioli.
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