Garlic Truffle Fries
serves 4
If you don't have a mandoline, just do your best to cut the fries evenly, but feel free to make them bigger than shoestring. You'll need to cook the fries longer during both fryings if you are doing thicker fries.Read more about this recipe at Steamy Kitchen.
4 medium Russet potatoes
3 cloves garlic, minced
1/4 cup finely chopped parsley
Truffle oil
Truffle salt
Oil for frying
prep: 1 hour
total: 1 hour 5 minutes
mandoline
large bowl
kitchen (or paper) towels
oil/fryer thermometer
slotted spoon
1. Cut potatoes into fries. Soak the fries in cold water for 1 hour, or rinse several times until water runs clear. Drain and pat very dry with kitchen or paper towels. (Or use a salad spinner.) Combine garlic and parsley. Use kitchen or paper towels to pat dry the garlic/parsley mixture to soak up any moisture.
2. Heat oil to 325F. In batches, cook the fries for 1-2 minutes until cooked but not browned. Remove and drain. (They will be a soggy mess. Don't worry.) Let cool.
3. Heat oil to 375F. In small batches, fry them for a second time for 1-2 minutes. You'll see that the fries will crispy up nicely. Remove and drain.
4. Sprinkle with truffle salt while the fries are hot. Just before serving, toss with the garlic/parsley mixture and a light drizzle of truffle oil.
