Stoopid Fries Recipe
double-fried French fries, onsen egg yolk, fried capers, truffle aioli, chives (gf)
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Ingredients
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French Fries and Toppings
Method
Preparation and Cooking
- 1
Prepare the potatoes
Wash and peel the russet potatoes. Cut them into thin fries and soak them in cold water for at least 30 minutes to remove excess starch.
- 2
Double fry the fries
Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Drain and dry the soaked fries, then fry in batches for about 5 minutes until soft but not browned. Remove and let them cool for 10 minutes.
- 3
Second fry
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels and season with salt and black pepper.
- 4
Fry the capers
In a small pan, heat a tablespoon of oil. Add the capers and fry until they are crispy, about 2-3 minutes. Remove and drain on paper towels.
- 5
Make truffle aioli
In a bowl, mix mayonnaise, truffle oil, garlic powder, and season with salt and pepper to taste.
- 6