1 gi-normous Idaho potato = $1. Truffle-infused olive oil = $17. Truffle salt = $15.
Truffle fries you can feel good about eating? Priceless.
Seriously – who doesn’t D.I.E. for truffle fries? Give me the name of one person. I guarantee it’s only because they’ve never had them. Truffles and potatoes were made for each other – heck, truffles plus {fill-in-the-blank-here} were made for each other, when I think about it…eggs, mac and cheese, garlic bread…
As good as these fries are, I almost feel I should keep them a secret from you.
Because if you’re anything like me, your self-control will have no chance against these fries. Once you learn how easy it is to make these steakhouse/bistro/Houston’s-like french fries in your own home, things may get out of hand – and fast.
Shoestring Bistro-Style Fries
Adapted from Saveur
Pour oil to a depth of 2″ into a large heavy-bottomed dutch oven and heat over medium-high heat until a deep-fry thermometer registers 375°.
Meanwhile, julienne potatoes lengthwise using the narrowest setting of a mandoline with a julienne attachment or by hand with a sharp knife; as you’re going, dump them into a bowl of cold water so that they won’t stick together as they fry in the oil. Drain potatoes, transfer to kitchen or paper towels, and pat dry well.
Working in 4 batches, fry potatoes, stirring constantly with a slotted spoon and maintaining an oil temperature of at least 350° (adding the potatoes will cause the temperature to drop), until potatoes are light golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer fried potatoes to paper towels to drain. Season potatoes with plenty of salt while they’re still hot, and serve.
Makes 3 to 4 servings.
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