Shoestring Fries with Truffle Mayo

Shoestring Fries with Truffle Mayo | rock + paper + skillet

I just spent this past weekend in Boston with two of my adorable girlfriends from college and, hand to God, every menu we saw had truffle SOMETHING on it. Truffle fries, truffle eggs, truffle pizza. IT WAS EVERYWHERE. The city just smells like truffle right now. Which got me thinking, “I have white truffle oil in the pantry, don’t I? Let’s see what kind of trouble I can get in to!” First I topped a homemade gluten-free pizza with a little drizzle. HEAVEN. Then I thought it’d be nice to finish off some scrambled eggs with a bit. SWOON. And then I turned on the Today Show Wednesday morning and saw that more burgers will be consumed this weekend than any other holiday weekend – including July 4th! I realized it was opening weekend for grillers nationwide, and hell if those backyard holiday weekend get-togethers weren’t going to have something special this year! NOT ON MY WATCH. So please, do yourself and your neighbors a solid and make my Shoestring Fries with Truffle Mayo this weekend, m’kay?

Shoestring Fries with Truffle Mayo | rock + paper + skillet

You might think homemade fries are a lot of work. YEA RIGHT. It’s the freakin’ weekend – I wouldn’t do that to you. Spin a few Russet potatoes through the spiralizer, spray some oil, shake some seasonings, and into the oven they go. The mayo is another quick mix of prepared mayo and spices, plus the truffle oil. BOOM. I mean, it’s barely a recipe. It’s that simple. Shoestring Fries with Truffle Mayo. Check. But let’s be real. You might as well make a double batch of the mayo. The burgers will be hella jealous of those fries! (Shortcut: If you’re in a pinch for time or don’t own a spiralizer then just bake off your favorite frozen fries and whip up the mayo. The condiment is the real star here anyway.)

Shoestring Fries with Truffle Mayo | rock + paper + skillet

One quick-ish note about the truffle oil, as it might be a new addition to your kitchen. You can really go as high- or low-end as you want here. I picked up some Roland White Truffle Oil from from my local NYC chain grocery store a year or so ago for around $12. It’s worked well but I’m already eyeing a bottle of the Olivier & Co.’s White Truffle Oil. You know I’m a huge fan of their Premium Balsamic Vinegar of Modena so I know the quality is there. Wal-Mart, Target, Whole Foods, and of course on Amazon carry a variety of brands. You can spend as little as $10, or all the way up to $30 and beyond, depending on the quality and amount. A little goes a LOOOOOONG way so my advice would be to start with a small bottle, say 4 ounces or less, and go from there. I’ve had my little 3.4 oz. number for over a year and have barely made a dent.

Now enough chatter – scroll down for the recipe!

Shoestring Fries with Truffle Mayo | rock + paper + skillet

Shoestring Fries with Truffle Mayo

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Category: side dish, vegetable

American

Yield: 4 servings

Serving Size:

Shoestring Fries with Truffle Mayo

Yes you CAN make bistro-style shoestring fries at home! Paired with an easy truffle mayo this burger sidekick will steal the show.

Ingredients

Shoestring Fries

2 medium Russet potatoes, scrubbed

1 teaspoon onion powder

1/2 teaspoon garlic powder

kosher salt & fresh ground pepper, to taste

cooking spray (I use Pompeian Coconut Oil Non-Stick Cooking Spray)

Truffle Mayo

1/2 cup prepared mayo (I use Sir Kensington's Classic)

2 teaspoons white truffle oil

1/2 teaspoon onion powder

1/2 teaspoon garlic pepper

kosher salt & fresh ground pepper, to taste

Instructions

First, prepare the oven and pans. Arrange 2 oven racks in the upper and middle sections of your oven. Preheat the oven to 400 degrees. Line two jelly roll pans with parchment paper. NOT FOIL. The potatoes stick to that like crazy, no matter how much oil you use.

Now get the fries going. Slice the ends off the potatoes and discard. Depending on what spiralizer tool you have, set it to blade D or the "shredder" plate. (Basically use the blade with the smallest holes that looks like it would make spaghetti-like strands.) Spiralize the potatoes, cutting the strands into various lengths with kitchen shears as you go. Divide the spiralized potatoes between the two jelly roll sheets. Spray potato strands with cooking oil and season with the onion powder, garlic powder, salt and pepper. Toss to coat. Bake for 30-45 minutes, checking at about the 15-minute mark to switch the rack position of the pans and shake the potatoes a bit. When finished cooking set aside to cool slightly, then transfer to a serving bowl.

Time to whip up the truffle mayo. It's a little complicated so stay with me. Add all of the Truffle Mayo ingredients to a medium bowl and blend with a spatula to combine. Ha! Gotcha!

Serve the Shoestring Fries with the Truffle Mayo and watch it all disappear. Should you have mayo leftover I love adding it to burgers, sandwiches or making diluting it with a non-dairy milk/water for a quick dressing. Enjoy!

http://rockpaperskillet.com/2017/05/25/shoestring-fries-with-truffle-mayo/

Shoestring Fries with Truffle Mayo | rock + paper + skillet

You really MUST make this over the weekend! Once you see how easy and tasty homemade fries are you’ll be making them all. the. time. Oh, and if you make one of my recipes snap a pic and tag me on Instagram at @rockpaperskillet. It makes my day! Happy Memorial Day weekend everyone!

xoxo,
maggie

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