Shoestring Fries with Truffle Aioli
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 511
- Total Fat
- 49
- Saturated Fat
- 6
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 17
- Sodium
- 462
- Total: 30 min
- Active: 30 min
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.