|One of my most favorite french fries is the shoestring fry. Houston's has a great shoestring fry and now I can replicate it at home. I made half the batch with truffle oil and the other half without. Of course, C preferred the plain version better. These fries are easy to make and the truffle flavor really makes them decadent. This recipe polished off my bottle of white truffle oil, so I am in the market for another. I got this one at Williams-Sonoma and it was so-so. Amazon seems to have a large selection, anyone have any recommendations?>>|
2 russet potatoes
2 teaspoons kosher salt
1 teaspoon truffle oil
Peel potatoes and cut into a 1/8” julienne slice using a mandoline. Soak in cold water for 1 hour. Drain. Pat dry.
Heat oil to 350F. Fry the fries in batches, for 3 to 5 minutes until browned. Remove and drain. Let cool.
Sprinkle with salt while the fries are hot. Just before serving, drizzle with the truffle oil.
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