Shoestring Fries with Truffle Aioli
Need a gluten free and lacto ovo vegetarian side dish? Shoestring Fries with Truffle Aioli could be an outstanding recipe to try. This recipe serves 6. One portion of this dish contains approximately 3g of protein, 25g of fat, and a total of 325 calories. Head to the store and pick up creme fraiche, kosher salt and pepper, lemon zest, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.
Special equipment: Special equipment: mandolin slicer
Heat 2 to 3 inches of oil in a heavy-bottomed pot to 350 degrees F.
Carefully cut the potatoes into shoestrings (or matchsticks) using a mandolin fitted with the narrowest julienne blade (about 1/8-inch wide). Rinse the cut potatoes thoroughly in a bowl of cold water to remove the surface starch. Keep the potatoes in water until you're ready to fry.
Whisk together the mayonnaise, sour cream, truffle oil, garlic, lemon zest and salt and pepper to taste in a bowl. Refrigerate or set aside until ready to use.
Transfer the potatoes to a paper-towel-lined baking sheet and pat them dry, as dry as you can get them. I like to use a kitchen towel for this too; whatever gets them the driest.
Fry the shoestrings in batches until the potatoes are crisp and turn a nice golden brown, 2 to 3 minutes per batch. As each batch of fries comes out, transfer to a large mixing bowl and toss with some of the chopped herbs, a drizzle of the truffle oil and salt to taste.
Transfer to a paper-towel-lined baking sheet.
Serve with the truffle aioli.