Restaurant Style Truffle Fries
Created by ForeverMama on October 21, 2022
- Servings: 6
- Prep Time: 20-25m
- Cook Time: 30m
- Recipe #39701
Ingredients
- NOTE: In place of making fries from scratch, you can also make it easy and use frozen fries and follow package directions for frying and proceed with the recipe as noted.
- Fries
- 2 cups Idaho Russet Potatoes (this serves 1 and so does the amounts listed below, increase to desired amount to serve more)
- 2 teaspoons Kosher salt
- Enough oil to fill a fryer or large pan (make sure is has semi-higher sides to minimize the oil from splattering on your stove top)
- 1/4 cup Parmesan Lime Aioli (see recipe below)
- 2 tablespoons (more or less) Parmesan cheese, freshly grated
- 1 tablespoon black truffle oil
- 1 teaspoon truffled sea salt
- Parmesan Lime Aioli. (makes enough to serve more than 1)
- 1 cup mayonnaise
- 1 1/2 ounce lime juice
- 1/2 cup Parmesan cheese, freshly grated
- 1 1/2 teaspoon fresh thyme, finely chopped
- 2 - 3 teaspoons garlic, finely diced
How to Make
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Fry Prep Instructions
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Step 1: To wash: Fill large bowl 1/2 way with cold water. Slice potatoes into 1/4-3/8 inch strips. Place cut potatoes directly into cold water. Agitate potatoes to remove dirt and excess starch. Set aside.
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Step 2: To make a salt water bath: Fill a second large bowl 1/4 way with warm water (not hot), add Kosher salt, stir to dissolve. Add 1/4 way with cold water. Transfer potatoes from first bowl to salted water bath. Potatoes can be stored in the refrigerator until you are ready to blanch.
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Step 3: To Blanch: Heat oil in fryer to 300-degrees F. Shake excess water from potatoes and place in a fryer in batches (the "batches" is when you are making more than just for 1 serving). Drop into oil and allow to cook for 2 minutes and 15 seconds. Remove from oil with a large perforated spatula and shake aggressively to separate fries, if required. Place cooked fries on a sheet tray lined with paper towels. Wait for fry oil temperature to return to 300-degrees F before continuing with next batch. Once done, make sure they are fully cooled until ready for final cooking step. At restaurants, they place the blanched fries into refrigerator.
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Step 4: Place fries of blanch potatoes in hot fryer until crisp. Remove fries with large perforated spatula and place on paper towel-lined sheet to drain well. Place fries in a metal mixing bowl and toss with grated Parmesan cheese, truffle oil and salt. Enjoy and dip in Parmesan Lime Aioli.
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Parmesan Lime Aioli
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Step 5: In a small bowl, whisk all ingredients together until well distributed. As it sits, the flavors meld beautifully. Keeps in fridge for a while, therefore, can be made ahead.
Nutritional Facts
- Serving Size: 1 (115.6 g)
- Calories 176.8
- Total Fat - 9.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 16.6 mg
- Sodium - 1580.3 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 1.8 g
- Sugars - 2.5 g
- Protein - 4.6 g
- Calcium - 128 mg
- Iron - 0.6 mg
- Vitamin C - 8 mg
- Thiamin - 0 mg