Shoestring Fries w Truffle Aioli

Shoestring Fries w Truffle Aioli

40 min
4 Pers


  1. Fries

    1. Vegetable oil
    2. 2 st large russet pot
  2. Truffel Aioli

    1. 0,5 Cup mayonnaise
    2. 0,5 Cup Creme Fraiche
    3. 1 tbsp Truffle Oil
    4. 1 Clove Garlic
    5. 1 pcs Zest of Lemon
    6. Salt
    7. Pepper
    8. 0,5 Cup Parsley
    9. 0,25 Cup Chopped Rosemary
    10. 1 tbsp Truffle oil for driz

Gör så här

    1. 1.

      Heat 2 to 3 inches of oil in a heavy-bottomed pot to 175 degrees C.

    2. 2.

      Carefully cut the potatoes into shoestrings (or matchsticks) using a mandolin fitted with the narrowest julienne blade (about 1/8-inch wide). Rinse the cut potatoes thoroughly in a bowl of cold water to remove the surface starch. Keep the potatoes in water until you're ready to fry.

    3. 3.

      For the aioli: Whisk together the mayonnaise, sour cream, truffle oil, garlic, lemon zest and salt and pepper to taste in a bowl. Refrigerate or set aside until ready to use.

    4. 4.

      Transfer the potatoes to a paper-towel-lined baking sheet and pat them dry, as dry as you can get them. I like to use a kitchen towel for this too; whatever gets them the driest.

    5. 5.

      Fry the shoestrings in batches until the potatoes are crisp and turn a nice golden brown, 2 to 3 minutes per batch. As each batch of fries comes out, transfer to a large mixing bowl and toss with some of the chopped herbs, a drizzle of the truffle oil and salt to taste. Transfer to a paper-towel-lined baking sheet. Serve with the truffle aioli.

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