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White Truffle Fries

By 12:30 PM , ,

Our 3rd anniversary was last week, and that called for a little something special.

The Wife took the flavors from our wedding cake and made cupcakes for dessert, while I made appetizers and dinner. I wanted the entire evening to have a casual elegance to it, with wine paired with the courses.

For an appetizer we started with truffle fries complemented by Thibaut-Janisson Virginia Sparkling Chardonnay. This is also the wine that The White House served at the president's first state dinner


The Wife loved these, in fact saying they were better than the ones at Balliceaux.

The trick, I've learned from too much Food Network, to getting great homemade fries is to soak them in water before cooking and actually fry them twice. The first time cooks the potatoes through, and the second frying makes them crispy on the outside without drying them out.

Ingredients:
4 Russett Potatoes
Salt
Pepper
White Truffle Oil
White Truffle (if you can find it - I couldn't but I imagine it would make these over the top)

Directions:
Cut potatoes into french fry size sticks, about 3/4 inches wide. Soak them in ice water for at least 30 minutes before cooking - some people say up to overnight. When you're ready to cook, preheat your oil to 300 degrees. Pat your potatoes dry with a paper towel and once your oil is hot, fry for 3-4 minutes. Depending on the size of your fryer, you'll want to cook them in small batches so the temperature of the oil doesn't drop too dramatically.


They won't get brown, and won't be cooked all the way through - that's fine.

Let the potatoes cool and come to room temperature - go ahead and turn off your oil, this could take about 30 minutes or longer. When your potatoes have cooled, preheat your oil to 375 degrees and drop them again. This time for 7-8 minutes - or until golden brown. Again, cook in smaller batches.

Drain your fries on paper towels for a quick second to remove excess oil, then toss in a bowl with 1-2 tablespoons of white truffle oil (depending on whether you're tossing the whole batch, or half batches as they come out of the fryer.)

Season with salt and pepper - if you have it grate a truffle over top.

Serve immediately - Enjoy!!!

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