Shoestring Fries With Truffle Aioli Recipes
TRUFFLED FRENCH FRIES
During dinner at the W. Fort Lauderdale Hotel, truffled french fries came with our meal. After asking the ingredients, I came home to make them myself. A fun, very delicious, yet high caloric treat! Be sure to buy high quality truffle oil at an Italian or specialty market. My recipe calls for red potatoes, but frozen (shoestring-size) fries do cut down on time and taste almost as good.
Provided by Mia McDonald
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Cut potatoes to desired size, but not too thick. Try to ensure fries are as close to the same size as possible.
- Place fries into a microwave-safe container and microwave for 4 minutes.
- Place oil into a frying pan and heat to 375 degrees F (190 degrees C).
- Place 1 to 2 handfuls of fries in the frying pan and fry until browned and soft, 4 to 5 minutes, turning and tossing frequently to cook evenly.
- Preheat the oven to 225 degrees F (110 degrees C).
- Drain fries in a bowl lined with a paper towel. Toss fries in the bowl to get rid of excess oil; remove paper towel.
- Combine cilantro, Parmesan cheese, garlic, salt, and pepper in a bowl. Toss fries in the mixture until well mixed. Drizzle fries with truffle oil and toss again until well mixed. Transfer fries to an oven-safe container.
- Bake in the preheated oven to allow truffle oil to settle and reheat fries, 5 to 7 minutes. Serve fries while hot.
Nutrition Facts : Calories 435.4 calories, Carbohydrate 61.1 g, Cholesterol 2.9 mg, Fat 18.6 g, Fiber 6.7 g, Protein 9.1 g, SaturatedFat 2.3 g, Sodium 1840.1 mg, Sugar 4 g
SHOESTRING FRIES WITH TRUFFLE AIOLI
Provided by Kelsey Nixon
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 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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- Rinse and scrub your potatoes clean. Use a vegetable peeler to peel the skin off. Cut the potatoes into quarters lengthwise. Then cut further into thinner slices (as thick or thin as you like). Thoroughly pat dry your fries using a paper towel or kitchen towel. Make sure they're as dry as they can be.
- Place the fries in a large pan or a medium pot. Cover the fries with enough oil so that the fries are fully immersed. Turn on the heat to medium low, and let the fries cook for 30 to 35 minutes, or until they're golden and crisp.
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- Preheat oven to 425℉. Place sliced potatoes into a large bowl of cold water. Let soak for 20-30 minutes.
- Once the potatoes have finished soaking, place them in between an even layer of dish towels or paper towels, blotting them until they are very dry. This is important! You want the potatoes to be as dry as possible for optimal crispiness.
- Line a large baking sheet (you'll probably need two) with parchment paper. Lay the potatoes out in an even layer and toss with the olive oil and one teaspoon of the truffle oil. Season with a few pinches of salt. Bake for 30-35 minutes, until golden and crispy, tossing once or twice in between.
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- Begin by following the directions on the McCain package. I chose the curly fries for that extra seasoning that I love, so I preheated the oven 425 degrees F. I spread the fries out in a single layer on a cookie sheet, and baked them for about 10 minutes, flipped them over, and baked them an additional 12 minutes until they were crisp. While the fries were cooking, I also coated 4 garlic cloves {peel still on} in a drizzle of olive oil, wrapped them together in aluminum foil, and baked it alongside the fries for about 25 minutes until the garlic was roasted.
- When the garlic was roasted, I removed it from the peels, mashed it, and combined it with the mayonnaise and remaining olive oil to make the garlic aioli. When the curly fries were hot and crisp, I placed them on a serving dish. I drizzled about a teaspoon of truffle oil over the top.
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