Oven Baked Truffle Fries

Oven-Baked Truffle Fries

Nothing quite says “opulent” like truffles.

Lauded by 19th century gastronome Jean Anthelme Brillat-Savarin as the “diamonds of the kitchen,” truffles are the enduring pinnacle of the fungi family, and right now, they’re in season. The most truffle-obsessed local Chicagoans are, at this very moment, indulging in $99 truffle pizzas from Lincoln Park’s Balena and $20 white truffle doughnuts from the Loop’s Do-Rite Donuts. Excessive? Yes. Understandable? Yes. Delicious? Yes (well, for now, I can only assume).

To get in on a piece of the action, try these fancy-pants oven baked truffle fries sprinkled with truffle salt, Parmigiano-Reggiano, and parsley, tossed in black truffle oil, and paired with a homemade truffle-chive aioli that adds a touch of tanginess to an otherwise earthy flavor profile.

Why baked and not fried? One reason: there are far more households with ovens than there are with deep-fryers. If you want to deep-fry your ‘taters, go right ahead– I, too, believe in the merits of cooking things in a vat of oil.

Want to buy black truffle oil online? Click here! Want to buy truffle salt online? Click here!

*Note: You will have plenty of leftover truffle-chive aioli– use it on paninis, burgers, and more!

Oven Baked Truffle Fries

Oven-Baked Truffle Fries

Oven-Baked Truffle Fries

Oven Baked Truffle Fries

Oven Baked Truffle Fries

Ingredients

    For the fries:
  • 2 russet potatoes, sliced into 1/3" strips (leave skins in tact for a more rustic feel)
  • Truffle salt, to taste
  • Fresh cracked black pepper, to taste
  • 2 Tablespoons fresh grated Parmigiano-Reggiano, separated
  • 2 Tablespoons truffle oil, separated
  • Finely chopped parsley for garnish
  • For the homemade truffle aioli:
  • 2 egg yolks
  • 1 whole egg
  • 1 Tablespoon dijon mustard
  • Truffle salt, to taste
  • Fresh cracked black pepper, to taste
  • 1 garlic clove, minced
  • 1/4 cup fresh lemon juice
  • 2 cups olive oil
  • 1 Tablespoon truffle oil
  • 1/2 cup chives, finely chopped

Instructions

  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper
  2. Slice potatoes into 1/3-inch strips and place in medium mixing bowl
  3. Add truffle salt, black pepper, and 1 Tablespoon each Parmigiano-Reggiano and truffle oil to bowl
  4. Toss potatoes until well coated
  5. Lay potatoes in a simple layer on parchment-covered baking sheet
  6. Bake potatoes for 18-22 minutes, turning potatoes halfway through to ensure even baking
  7. While potatoes are baking, add eggs, mustard, salt, and pepper to a food processor, blend well for 1 minute
  8. Add lemon juice and garlic, blend for 1 minute
  9. Add olive oil and truffle oil, blend until thickened to desired consistency
  10. Fold in chives with a spatula
  11. Remove fries from oven
  12. Toss fries in remaining truffle oil and Parmigiano-Reggiano and parsley until coated and serve with truffle aioli for dipping
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