Truffle Fries Recipe
beef tallow fries, truffle butter, grana padano, truffle aioli, herbs
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Ingredients
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SIDES
Method
SIDES
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into evenly sized fries, about 1/4 inch thick.
- 2
Soak the Potatoes
Place the cut fries in a bowl of cold water and soak for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.
- 3
Heat the Beef Tallow
In a deep pot or fryer, heat the beef tallow to 350°F (175°C).
- 4
Fry the Potatoes
Carefully add the dried fries to the hot beef tallow in batches. Fry until golden brown and crispy, about 5-7 minutes per batch. Use a slotted spoon to remove the fries and place them on a paper towel-lined plate to drain excess fat.
- 5
Prepare the Truffle Aioli
In a bowl, combine the mayonnaise, minced garlic, lemon juice, truffle oil, salt, and black pepper. Mix well until smooth. Adjust seasoning to taste.
- 6
Add Truffle Butter
Once all fries are fried, place them in a large mixing bowl. Melt the truffle butter and pour it over the hot fries. Toss well to coat.
- 7
Serve the Fries
Grate the Grana Padano cheese over the fries while they are hot. Top with chopped fresh herbs. Serve immediately with truffle aioli on the side.