Shoestring Fries With Truffle Aioli Recipes
SHOESTRING CARROT FRIES
Provided by Food Network
Categories side-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Put the oil in a medium pot and heat over medium-high heat until a deep-frying thermometer registers 325 degrees F. Line a plate with paper towels and put it next to the pot. Add the vinegar to a 3-ounce travel spray bottle and set aside.
- Line another plate with paper towels, put the carrots on the plate and pat with additional paper towels to dry thoroughly. This will prevent the oil from splattering when the carrots are added.
- Working in batches, fry the carrots until light brown and crispy, 2 to 3 minutes. Transfer to the paper towel-lined plate.
- Season the carrot fries with salt, sprinkle over the mint and orange zest and spray with a couple of spritzes of cider vinegar.
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- Preheat oven to 425℉. Place sliced potatoes into a large bowl of cold water. Let soak for 20-30 minutes.
- Once the potatoes have finished soaking, place them in between an even layer of dish towels or paper towels, blotting them until they are very dry. This is important! You want the potatoes to be as dry as possible for optimal crispiness.
- Line a large baking sheet (you'll probably need two) with parchment paper. Lay the potatoes out in an even layer and toss with the olive oil and one teaspoon of the truffle oil. Season with a few pinches of salt. Bake for 30-35 minutes, until golden and crispy, tossing once or twice in between.
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