Garlic Truffle Fries
The amount of garlic that you use is directly proportionate to how much after-dinner lovin' you plan on participating in. If you aren't a big garlic-lover, just skip it. Don't try to use garlic powder on these fries. Thats like installing a $5,500 Bose home theater system and only using it to watch cartoons (ahem).</em> <em>If you don't have a mandoline, just do your best to cut the fries evenly, but feel free to make them bigger than shoestring. You'll need to cook the fries longer during both fryings if you are doing thicker fries.
- Russet potatoes (about 1 medium potato per person)
- Garlic - smushed through garlic press or finely minced
- Parlsey - chopped finely
- Truffle Oil
- Truffle Salt
- Oil to fry
- Equipment: Mandoline & oil thermometer
Cut potatoes. Soak in cold water for 1 hour or rinse several times until water drains clear. Drain. Pat very very dry or use salad spinner. Combine garlic and parsley. Use a paper towel to pat the garlic/parsley mixture to soak up any moisture.
Heat oil to 325F. Fry the fries in batches, for 1-1/2 minutes until cooked but not browned. Remove and drain. They will be a soggy mess. Don't worry. Let cool.
Heat oil to 375F. Fry them for a second time, in small batches for 1-1/2 minutes. You'll see that the fries will crispy up nicely. Remove and drain.
Sprinkle with Truffle Salt while the fries are hot. Just before serving, toss with the garlic/parsley mixture and just a lightest drizzle of Truffle Oil.Optional: top with grated parmigiana or pecorino romano