French Fries with Truffle Aioli               

 tags (edit): Easy Bon Appetit Magazine @Vogel @Try Soon! Side Dish Sauces  

 

ICE BAR at Four Seasons Hotel in Dublin Ireland. If you are in your

Ingredients

1 cup Mayonnaise
1 tablespoon White truffle oil
for frying Sunflower oil
3 pounds Russet potatoes peeled, cut into 1/2" thick slices, then 1/2" wide strips
 

Instructions
 Whisk mayonnaise and truffle oil in small bowl to blend. Season with salt and pepper. (Aioli can be made one day ahead; cover and refrigerate.)

Line 2 large baking sheets with paper towels. Attach candy thermometer to side of heavy large deep pots (do not let tip of thermometer touch the bottom of the pot). Add enough sunflower oil to pot to reach depth of 3 inches. Heat the oil to 300°. Pat potatoes dry with kitchen towel. Working in batches (see note), add potatoes to oil and cook until potatoes are just tender, stirring occasionally, about 3 minutes. Transfer to 1 prepared baking sheet to drain.

Increase oil temperature to 375°. Working in batches (see note), add same fries to oil and cook until golden brown, maintaining temperature at 375°, about three minutes per batch. Transfer to second prepared baking sheet and sprinkle with salt. Transfer fries to platter and serve with truffle aioli.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 8 Servings
     Bon Appetit magazine, October 2004, page 62

 notes:  Be sure to add the potatoes in batches to prevent the bubbling oil from overflowing.

Cuisine:  

Main Ingredient:   Potatoes