Home-Cooked Vegan Comfort Food by Celine Steen

Author:Celine Steen
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2013-09-15T04:00:00+00:00

GARLIC TRUFFLE FRIES

GLUTEN FREE SOY FREE

Taking french fries from yum to whoa! A deep fryer works best here, but if you don’t have one a pot filled with about 4 inches (10 cm) of oil will work just fine.

INGREDIENTS:

1 pound (454 g) russet potatoes, peeled

2 tablespoons (30 ml) black truffle oil

1/2 teaspoon sea salt

2 cloves garlic, pressed

Vegetable oil, for frying

1 tablespoon (2 g) dried parsley

DIRECTIONS:

Cut the potatoes into thin fries. You can make them thicker, but thinner means crispier, and more surface area to absorb the flavors! If you have a mandolin, this would be an excellent time to use it. If not, just use your awesome knife skills to cut them into a thin julienne.

Rinse the fries in ice cold water to get rid of the extra starch and prevent discoloration. Pat dry with a kitchen towel, being sure to get rid of excess moisture; wet potatoes can be dangerous when they come into contact with hot oil.

In a large, heat-resistant bowl, whisk together the truffle oil, salt, and garlic.

Preheat the oil to 350°F (180°C). Have ready a wire cooling rack with a kitchen towel or paper towels under it to catch the excess oil.

Add the fries in small batches to the oil and fry for about 1 1/2 minutes. Transfer to the wire rack to drain and cool. Repeat until all the fries have been cooked.

Now repeat the process, this time leaving the fries in a little longer to get golden and crispy. Transfer to the wire rack to drain for a few moments.

Transfer to the bowl and toss to coat with the truffle mixture while they are still hot. Sprinkle with parsley and give a final toss to coat before serving.

YIELD: 1 pound (454 g) of fries … how many servings that is, well, that is subjective!

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