Monday, February 14, 2011

My St. Valentine's Day gift to you.

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.

Posted by Joke at 11:31 PM

3 Comments

  • Blogger Paola posted at 3:34 AM, February 19, 2011  
    Now ... where to find Yukon potatoes around here ...
    I'll give this a try with plain old Italian ones to start.
  • Anonymous Joke posted at 10:02 PM, February 19, 2011  
    Paola, just make sure the potatoes are the ones that are yellow on the inside, that will work best.
  • Blogger Meggie posted at 6:03 AM, February 28, 2011  
    Drooling at the sight!!
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