Truffled Fries – GFCFSF

February 10, 2013

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Truffled Fries - GFCFSF

2 medium sweet potato OR 3 large russet potatoes (about 2 pounds total)
2 tablespoons fresh rosemary, chopped
salt and pepper, to taste
3-4 tablespoons truffle oil (white or black, whichever you prefer)
Peanut oil, for frying

Scrub potatoes and cut into 1/3" fries, lengthwise. Place in cold water for up to an hour. Heat peanut oil on medium high. Lay a clean dish towel down, and put a large handful of fries on it, wrap it up and dry the fries well.

When the peanut oil is hot, cook the fries until they float for 1-2 minute and are lightly golden brown. Remove to a pan to hold while you cook the rest of the potatoes. Continue cooking until all of the potatoes are cooked for the first time.

Then, EITHER refry the potatoes in batches until crispy, remove to plate and sprinkle with truffle oil, salt, pepper and rosemary OR place fries in oven-proof pan with rosemary, salt, pepper and truffle oil and bake at 425 for 20 minutes or until crispy, turning several times.

Cooks note: For the second round of cooking, the sweet potato fries are better fried and the russets are better baked, but they are both good either way.

Serve with Roasted Garlic Aoili for a to-die-for dish!

Truffled Fries - GFCFSF
Truffled Fries - GFCFSF (Russet and Sweet potatoes in this picture)