Pomme Frites Recipe
hand cut fried potatoes; tossed in truffle salt & parsley. served with house garlic aioli. make them loaded: creme Aviary fraiche; bacon; blacken seasoning & green onions
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Ingredients
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Pomme Frites
House Garlic Aioli
Loaded Pomme Frites (Optional)
Method
Pomme Frites
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thin strips (about 1/4 inch thick) to form fries.
- 2
Soak the Fries
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch, making them crispier.
- 3
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Potatoes
Drain the soaked fries and pat them dry with paper towels. Carefully add a batch of fries to the hot oil. Fry for about 5-7 minutes or until golden brown.
- 5
Drain and Season
Remove the fries from the oil and drain them on paper towels. While they are still hot, sprinkle with truffle salt and chopped fresh parsley. Toss to coat.
House Garlic Aioli
- 6
Make the Aioli
In a bowl, combine mayonnaise, minced garlic (crushed or finely chopped), lemon juice, and salt. Mix well until smooth and creamy.
- 7
Chill
Cover the aioli and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Loaded Pomme Frites (Optional)
- 8
Prepare the Toppings
Chop the cooked bacon and green onions. Set aside.
- 9
Load the Fries
Once the fries are seasoned, top them with crème fraîche, chopped bacon, a sprinkle of blackened seasoning, and green onions.