Shoestring Fries With Truffle Aioli
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Special equipment: Special equipment: mandolin slicer Heat 2 to 3 inches of oil in a heavy-bottomed pot to 350 degrees F
2
Carefully cut the potatoes into shoestrings (or matchsticks) using a mandolin fitted with the narrowest julienne blade (about 1/8-inch wide)
3
Rinse the cut potatoes thoroughly in a bowl of cold water to remove the surface starch
4
Keep the potatoes in water until you're ready to fry
5
For the aioli: Whisk together the mayonnaise, sour cream, truffle oil, garlic, lemon zest and salt and pepper to taste in a bowl
6
Refrigerate or set aside until ready to use
7
Transfer the potatoes to a paper-towel-lined baking sheet and pat them dry, as dry as you can get them
8
I like to use a kitchen towel for this too; whatever gets them the driest
9
Fry the shoestrings in batches until the potatoes are crisp and turn a nice golden brown, 2 to 3 minutes per batch
10
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
11
Transfer to a paper-towel-lined baking sheet
12
Serve with the truffle aioli