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
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    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.

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