Truffle Fries Recipe

Just when you thought Truffled Fries are passé!

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Despite truffled French fries having become something of a controversy (there have been many debates over the flavour and whether they do in fact live up to the culinary hype), it appears these beauties are here to stay.

4 – 6 large Dry/Floury Potatoes (see note), skin on or off to your desire.
Ice Cold Water.
Oil, enough for deep frying.
Salt (fine sea salt or truffle salt), to taste.
1 tablespoon plus 1 teaspoon Truffle Oil (premium quality recommended).
Black Pepper, optional.
Parmesan, grated, optional.

Cut each potato into half lengthwise. Lay the cut side flat on a chopping board and cut into ½ inch to ¼ inch slices and then into sticks. Repeat with remaining potatoes.

Put the cut potatoes in a large bowl filled with cold water and soak for at least 20 minutes (up to an hour if you have time). This step pulls out excess starch, resulting in fluffier and crisper fries.

Drain the potatoes and pat them dry with paper towels. Arrange them in a single layer on a clean kitchen towel to dry thoroughly.

This recipe is for twice-frying technique, if you are not keen on frying twice, see note below.

1st Fry: If you have a deep fryer, use it. Otherwise, bring at least 2 – 3 inches of oil in a large heavy pot to about 160°C (325°F). When hot, fry the potatoes in batches until the fries are cooked through but still look as pale as they were when you put them in the oil, about 5 – 8 minutes.

Lift fries out of the oil using a slotted spoon or frying basket (deep-fryer). Drain them on a cooling rack (set over a baking sheet or pan to catch the drips) or on layers of paper towels.

Let fries sit until completely cool – at least 30 minutes and up to several hours (you can prepare the fries up through this step up to a day ahead of serving them).

2nd Fry: Bring the oil up to the 180°C – 190°C (350°F – 375°F) range. Use a thermometer or test the oil by dropping a fry in it – the oil should sizzle actively but not violently, around the fry immediately. If it sputters and sizzles aggressively, bring the temperature down until you get an active yet steady sizzle when you add a fry to the oil.

Add the fries (working in batches) and cook until golden or starting to turn golden brown, depending on how well done you like your fries, about 2 – 5 minutes.

Lift the fries out of the oil with slotted spoon and drain them again, on a cooling rack set over a pan or on layers of paper towels.

Sprinkle fries with fine sea salt or truffle salt while they are still laid out in a single layer draining, then pile them onto a platter or into a bowl and drizzle truffle oil over them.

Grate some parmesan cheese on top of fries for a luxurious treat. You may also like a sprinkling of chopped fresh herbs like rosemary or parsley.

Serve immediately for maximum impact!

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Serve hot with side dips of sweet chilli sauce, mayonnaise or aioli.

The ideal French fry is golden brown in colour; crisp on the outside, fluffy on the inside, and not too oily. Ideal potatoes are dry/floury potatoes i.e. Russet Burbank and Maris Piper. It is also critical to note that the potato be neither too wet nor too dry.

Dry/Floury Potatoes – this group of potatoes has a starch content of 20-22%. They have a mealy texture and crumble easily after cooking. They make great baked potatoes, mashed potatoes, french fries and potato chips. When fried, this type of potato tends to absorb less oil, so they are less greasy. Waxy potatoes will hollow out when you fry them, because they have more water in them and the water evaporates while they cook.

As soon as you cut the fries, you’re going to transfer them to a bowl of cold water with a tablespoon of lemon juice added. Cut potatoes will start to discolour if they’re exposed to oxygen for too long — even if they’re in water (there’s oxygen in water, after all). But a little bit of acid in the water helps keep the potatoes nice and white. Transfer them to the cold water as you go. Soak the cut potatoes in ice cold water for at least 20 minutes and up to 1 hour. This step pulls out excess starch, resulting in fluffier and crisper chips when you fry them later.

Refined peanut oil is the best oil to use for making french fries. While it is not always necessary to use fresh cooking oil when preparing fries (restaurants don’t but they only cook fries in used oil that is exclusive for frying fries), old oil can easily taint the flavour of the fries, plus any crumbs in the oil can burn when reheated which, in turn, will also spoil the taste of the fries. Always strain cooking oil once cooled before using again.

Why fry twice? We fry once at a lower temperature, so that the inside of the potato gets cooked; and then a second time at a higher temperature, which is when the fries turn golden brown and crispy.

Always drain well and pat dry with paper towels after soaking and frying (1st and 2nd fry).

Twice-frying Technique: After the 1st fry, you can refrigerate them until you’re ready to use them, or at the very least let them stand at room temperature for 30 minutes (15 minutes if you’re in a rush) to completely cool off before the 2nd fry. Remember to turn off the heat under the oil during this time.

If you are not using the twice-frying technique: Heat the oven to 100°C (200°F) to keep fries warm while you are frying the rest when working in batches.

Salt generously (salt gives flavour).

Serve right away: Truffle French Fries (or for that matter, French fries in general) do not keep well and can soften fairly quickly. Also, when left too long, the scent of the truffle will disappear.

Happy cooking, eating and bonding! 🙂

Click here for Sweet Potato Fries Recipe.

Recipe, Information and Text Credit:

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