Shoestring Fries with Truffle Aioli

TOTAL TIME: 40 min
Prep: 30 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • Vegetable oil, for frying
  • 2 large russet potatoes (about 1 1/2 pounds), cleaned
  • TRUFFLE AIOLI:
    • Kosher salt and freshly ground pepper
    • 1/2 cup chopped fresh parsley
    • 1/4 cup finely chopped fresh rosemary
    • 1 tablespoon white truffle oil, for drizzling
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Heat 2 to 3 inches of oil in a heavy-bottomed pot to 350 degrees F.

    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.

    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.

    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.

    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.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Simply Laura

    Get Cooking Channel on your TV.