Truffle Fries Recipe
Crispy thin fries topped with Le Gruyere cheese, black truffle extra virgin olive oil and scallions. Served with garlic aioli.
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Ingredients
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Fries
Toppings
Garlic Aioli
Method
Preparation of Fries
- 1
Cutting the Potatoes
Wash and peel the russet potatoes. Cut each potato into thin strips, about 1/4 inch thick.
- 2
Soaking the Potatoes
Place the cut fries in a large bowl of cold water and soak for at least 30 minutes. This helps to remove excess starch and makes them crispier.
- 3
Drying the Fries
Drain the water and pat the fries dry with a clean kitchen towel.
Frying the Fries
- 4
Heating the Oil
In a large heavy pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 5
Frying the Fries
Carefully add the dried fries in batches to the hot oil. Fry for 4-5 minutes until golden brown and crispy.
- 6
Draining the Fries
Remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle immediately with salt.
Topping the Fries
- 7
Adding Cheese and Oil
While the fries are still hot, sprinkle the Le Gruyere cheese generously on top and drizzle with black truffle extra virgin olive oil.
- 8
Chopping the Scallions
Finely chop the scallions and sprinkle them over the fries for added flavor and garnish.
Making the Garlic Aioli
- 9
Mixing Ingredients
In a small bowl, combine the mayonnaise, minced garlic cloves, lemon juice, and salt. Stir until well blended.
- 10
Chilling
Cover the aioli and refrigerate for at least 15 minutes before serving to let the flavors meld.
