Since I enjoy the strong taste of garlic, I did not use roasted garlic or minced canned garlic, to ensure the aioli has a fresh, garlicky taste. Dipping Sauce. First you need to find the right ingredients. ( Log Out / pkg. In a large bowl or gallon-sized plastic bag, toss the cut Idaho potatoes sticks with about 1 - 2 tablespoons of olive oil until lightly coated. (32-oz.) Start with fresh oil. Since it was so cold outside this weekend and I was too lazy to drive to a restaurant and order takeout, I decided to use the ingredients I have at home to make some yummy homemade truffle fries! Gently chop or squeeze the roasted garlic, so that it can be easily mixed into the other ingredients. The recipe I came across online was very easy to follow, although I did make a few tweaks. Fry in batches. The potatoes need to be dried before cooking (especially if you're frying). Line a rimmed baking pan with foil. Set aside. Your email address will not be published. Serve hot fries immediately with Garlic Aioli Dipping Sauce. I like my fries to be very thin cut. Let cool until warm and enjoy with aioli. By now, your garlic should be finished roasting. If using a deep-fryer, heat deep-fryer to 350°F, or you can add enough vegetable oil to fill a deep saucepan half of the way full and heat over high heat. Make Garlic Aioli Dipping Sauce: Combine mayonnaise, lemon juice, parsley, garlic, salt, and pepper in a medium bowl. Fancy up your homemade French fries and turn them into the best truffle fries and a bit of parmesan to garnish! *To keep warm, place fries in 250°F oven until ready to serve*. Check out how I made the fries below. Freshly ground white pepper. It’s not tricky, all you need to do is to find quality ingredients that will elevate the food to tastes the best it can. Carefully add the fries and cook until golden, about 3 - 5 minutes. Freshly grated Parmesan is best, although sometimes you can find freshly grated in the specialty cheese case. To make sure you are enjoying the best quality potatoes for your recipes, look for the certified grown in Idaho label. Spread fries on baking sheet. Preheat oven to 425°F. In the future, I might skip the step of adding roasted garlic since it’s a bit time consuming and didn’t feel like it added enough garlic flavor. Bake for 15 to 20 minutes or until fries are golden brown and tender, turning fries halfway through. I prefer homemade baked fries to frozen reheated fries and I added a lot of extra garlic to my aioli! 1 small black truffle. Increase oven temperature to 450 and insert fries for 35 minutes or until golden brown. Hy-Vee frozen straight-cut French fried potatoes. If you can only find black truffle oil, and you find it too strong, you can add a little extra virgin olive oil to it to tone down the flavor. French fries, they are amazing! Place potatoes on an ungreased cookie sheet. Squeeze garlic out of the garlic head. Truffle Aioli Sauce and Garlic Aioli Sauce are probably the best bets. Now mix together the mayo, truffle oil, truffle salt and the roasted garlic. Salt. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. While fries are hot, sprinkle with the salt mixture and toss. Once these items are mixed together, you can put the aioli in the fridge as you wait for the fries to finish cooking. Carefully add the fries and cook until golden, about 3 - 5 minutes. Next up, put the cloves in tin foil and fully cover it. Preheat oven to 450 degrees. Drizzle fries with truffle oil and toss with Parmesan mixture. Remove fries and heavily coat with Parmesan cheese and remaining truffle salt (~1/2 tsp). I’m Stacey, I’m passionate about food photography, food styling, travel, slow living & strong coffee. Make sure you leave plenty of air in the bag so the potatoes have enough room to move around and get fully coated with oil. Once you take them out of the oven, heavily sprinkle the fries with Parmesan cheese (I used a boxed grated cheese, though you can use fresh Parmesan) and lightly dust them with truffle salt. Set aside and keep warm. 1 tablespoon minced shallots. *You don’t have to roast the garlic. Place into bowl. Parmesan truffle fries honestly don’t even need dipping sauce, but if you insist on dipping, check out my list of easy aiolis. So you end up with some burnt fries while the rest are okay. BE CAREFUL. Dump the bag of oil-covered potatoes on a cookie sheet and loosely spread out the fries. pkg. Your fries should be done by now. I tend to prefer a fluffy potato overall in all of my dishes, but that’s just my personal taste. Preheat oven to 450 degrees. Chives, for garnish Truffle Oils! This is when you can pump up the oven temperature to to 450 and put in the fries. Change ), You are commenting using your Facebook account. You could just add some salt and be happy, or you could take it a step further and turn those gorgeous French fries into a masterpiece, truffle fries! Place into bowl. Instead, I found a Sabatino Tartufi white-truffle infused olive oil and Trader Joes Himalayan salt with truffles. Required fields are marked *. I always grab a ziploc bag, a gallon ziploc would be best due to the large number of potato cuts, toss in the olive oil, close the bag and shake it. Squeeze garlic out of the garlic head. Make sure that you pay close attention when cutting the potatoes so they are all nearly equal in size. You can make them at home, whenever you crave them, along side a homemade Garlic Aioli Dipping Sauce. Don’t make the mistake of taking out the fries early and trying to toss them. One of my favorite dishes to order anywhere is truffle fries. ( Log Out / Cut off top of a garlic head. I also prefer my fries to have the skin removed. 1/2 cup heavy cream. Put aioli in fridge. ( Log Out / You can stick with traditional ketchup or even fry sauce. Put them in the oven for about 20 minutes. All opinions are my own. Add mayonnaise, truffle oil and half the truffle salt (1/2 tsp). *To keep warm, place fries in 250°F oven until ready to serve*. Fry in batches. Spread the Idaho potato sticks on the baking sheet in a single layer and bake in the preheated 425°F oven for about 30 minutes or until starting to get crispy, making sure to turn fries over halfway through baking time. A note on some products I used–for the truffle oil and truffle salt, I did not use pure oil or salt. Line a rimmed baking pan with foil. Serve hot fries immediately with Garlic Aioli Dipping Sauce. For the seasonings, again, using recently bought herbs and spices will make that dish amazing. They’ll solidly stick to the pan while they’re cooking if you take them out too early and if you try to move them, they’ll just get mashed up. Using a slotted spoon or spider strainer, remove fries once they are golden and drain on a paper towel-lined plate. There’s no arguing with that. If you are adding Parmesan cheese to your truffle fries, which I highly recommend, then I suggest finding a wedge of quality Parmesan in the deli or specialty cheese case in your local grocery store. In a small bowl, combine the salt, Litehouse freeze-dried garlic, and parsley. Since this is added at the end as a garnish, you will want the flavor to be outstanding and the grated stuff in the can near the dried pastas won’t do your recipe justice. Your email address will not be published. Once they start to turn golden, you can take them out and toss them a bit so all the sides get cooked well. Place the cut potatoes in the water and soak for about 20 - 30 minutes. Bake for 15 to 20 minutes or until fries are golden brown and tender, turning fries halfway through. This time, I cut off the top and then manually cut off the top of the straggling cloves. Chop and/or smash. Add optional raw garlic sauce for taste (~1 tsp). Regardless if you’re garnishing, frying, or baking in the oven, you’ll want to use fresh oil. I’ll have to try it out next time and see if it’s too strong. DO NOT LEAVE HOT OIL UNATTENDED. Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. While you wait for the fries to cool, you can begin preparing the aioli. Toss your tin foil wrapped garlic head in the oven for about 45 minutes and begin to prep the potatoes. I always have trouble cutting off the top because the cloves tips typically rest in different areas of the clove, so whenever I cut off the top, I always miss a few garlic cloves. And I love the garlic/mayo aioli sauce that usually accompanies it. Lightly drizzle with truffle oil, and garnish with grated Parmesan. So easy to make and absolutely tasty good! Oils tend to go rancid after a while and that rancid flavor can and will come through in the flavor of your final dish. This is mostly because I couldn’t find pure truffle oil at my local grocery store and pure truffle salt was incredibly expensive. Peel and thinly cut potatoes. amzn_assoc_placement="adunit0";amzn_assoc_search_bar="true";amzn_assoc_tracking_id="littfigg01-20";amzn_assoc_ad_mode="manual";amzn_assoc_ad_type="smart";amzn_assoc_marketplace="amazon";amzn_assoc_region="US";amzn_assoc_title="My Amazon Picks";amzn_assoc_linkid="f4afa73351769ef34ecc5466f7bc216e";amzn_assoc_asins="B076F53G13,B00004R958,B00009ZK08,B0076NOK64"; « Preserves: Peach and Toasted Almond Jam Recipe. Wrap in tin foil and put into the oven for 45 minutes.
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