Truffled French Fries
- Peanut oil (for frying)
- 3 pounds russet potatoes (about 3 large), peeled, cut into 2 1/2x1/3-inch strips
- 1 tablespoon truffle oil*
- Line 2 large baking sheets with paper towels. Attach candy thermometer to side of large deep pot (do not let tip touch bottom). Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over medium heat to 300u0b0F. Place potatoes between 2 kitchen towels and pat dry. Working in batches, add potatoes to oil and cook until potatoes are just tender, stirring occasionally and maintaining heat at 300u0b0F, about 3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain. Heat same oil until temperature reaches 360u0b0F to 365u0b0F. Working in batches, add same fries to oil and cook until golden brown, maintaining temperature between 360u0b0F and 365u0b0F, about 2 minutes per batch. Transfer to second prepared baking sheet to drain. Transfer french fries to serving dish; sprinkle with salt, then toss with truffle oil and serve.
- *Truffle oil is available at Italian markets, specialty foods stores, and some supermarkets.
peanut oil, russet potatoes, truffle oil
Taken from www.epicurious.com/recipes/food/views/truffled-french-fries-230655 (may not work)