5.0 – 2 reviews • Side Dish
| Level: |
Intermediate |
| Total: |
30 min |
| Active: |
30 min |
| Yield: |
4 to 6 servings |
Ingredients
- Vegetable oil, for frying
- 2 large russet potatoes (about 1 1/2 pounds), cleaned
- 1/2 cup mayonnaise
- 1/2 cup creme fraiche or sour cream
- 1 tablespoon white truffle oil
- 1 large clove garlic, grated
- Zest of 1 lemon
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
511 |
| Total Fat |
49 g |
| Saturated Fat |
6 g |
| Carbohydrates |
18 g |
| Dietary Fiber |
2 g |
| Sugar |
1 g |
| Protein |
3 g |
| Cholesterol |
17 mg |
| Sodium |
462 mg |