16 May 2010

Truffled Pomme Frites or French Fries with truffle oil for the unpretentious

This is totally a food blog. I swear. Hence, I am going to be talking about food.

Dinner tonight is being delivered in two parts. The first was from Costco and some ready made Asian wrap, which tasted a lot better until I read the ingredients. For whatever reason I can't deal with food coloring. I know that most foods have it in some capacity, but if I see it in the ingredients list and it seems unreasonable for it to be there, I stop being able to eat whatever it is that has the food dye. It looked like it was supposed to be spinach wrap, but instead it was just a normal flour wrap with green food coloring. It took a whole lot for me not to throw up in my mouth.

So we took a break. I started making part two and Colby chopped down a tree.

Part II:

Truffled Pomme Frites

2 medium sized potatoes
vegetable oil

2 cloves garlic, finely minced
1/4 c fresh flat leaf parsley, chopped fine
sea salt
1/2 T truffle oil

Peel and cut the potatoes and then mandolin them to get a consistent size. Rinse under cold water. Place in a large pot and try to make it a single layer on the bottom. Pour in just enough oil to cover and then put on low heat. Stir occasionally to make sure that they don't stick. Check to see when the fries, I mean pomme frites, are starting to get really tender and raise the heat to medium low. (This will take like an hour, btw.) Let fries get golden and crispy and take them out of the oil with a spider to drain over a cookie sheet. Toss the fries with sea salt, garlic, parsley, and truffle oil.



astrochris said...

I suspect that those fries are physically impossible. Mine came out disappointingly not crispy, although the introduction of truffle oil and Parmesan cheated them into deliciousness.

julie k h said...

I think that you need to make sure that you only have a single layer and you need to gently stir to make sure they don't stick to the bottom.