Truffle French Fries (as hacked from the menu at the Culver Hotel)
2½ lb Yukon Gold potatoes (+/- 6 medium, and yes, it MUST be Yukon Gold, this recipe will not work otherwise), scrubbed & dried and cut into ¼" x ¼" sticks 6 c. peanut oil or "pure" (i.e., NON Extra Virgin) olive oil 6 large basil leaves, minced as finely as your patience will allow (flat-leaf parsley is OK too) ¼ c. truffle oil (take it easy, this stuff is strong) Parmigiano-Reggiano cheese, grated finely with a rasp-style grater Sea salt
1. Combine potatoes and oil in large (it MUST be twice as big as the volume of oil, you do not want to have hot oil boiling over) nonstick stockpot or Dutch oven. Cook, over high heat, until oil has reached rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes
2. Using tongs, stir potatoes, gently scraping up any that stick to the pot, and continue to cook, stirring occasionally, until golden and crisp. (Start looking at them around the 5 minute mark, but don't let them go longer than 10 minutes. Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with truffle oil, and toss, then season with salt, basil and Parm, serve immediately with aioli and jalapeño ketchup.