Shoestring Fries with Truffle Aioli

  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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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 or sour cream

1 tablespoon white truffle oil

1 large clove garlic, grated

Zest of 1 lemon

Kosher salt and freshly ground pepper

1/2 cup chopped fresh parsley

1/4 cup finely chopped fresh rosemary

1 tablespoon white truffle oil, for drizzling

Directions

Special equipment:
Special equipment: mandolin slicer

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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