Viral Truffle Long Fries
Ingredients:
- 3–4 Maris Piper potatoes, peeled and cut into cubes
- 80g cornflour
- Oil, for frying
- Freshly grated Parmesan
- Fresh chives, finely chopped
- 120g mayonnaise
Directions:
- Place the potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender.
- Drain well and transfer the potatoes to a bowl. Mash until completely smooth. Add 2 tbsp minced truffle and the cornstarch, then mix until fully combined.
- Line a baking sheet or tray with parchment paper. Spread the potato mixture evenly into a smooth layer, about 1 cm thick. Cover with another sheet of parchment paper and refrigerate for at least 1 hour, or until fully chilled and firm.
- Once chilled, carefully cut the potato mixture into fry-shaped pieces using a knife or dough cutter.
- Heat a generous amount of oil in a deep pot or large skillet to 400°F (200°C). Maintaining the oil temperature is important, if the oil is not hot enough, the fries may fall apart.
- Carefully fry the potatoes in small batches, making sure they do not stick together. Cook for 2–3 minutes, or until golden brown and crispy.
- Remove the fries and place them on a cooling rack or paper towel. Season immediately with salt.
- In a small bowl, mix together the mayonnaise and 2 tbsp minced truffle. Serve the fries topped with freshly grated Parmesan and chopped chives, alongside the truffle mayonnaise for dipping.
Truffle Long Fries (Serves 2) ✨Pre-Order Our Recipe Book
- 3–4 Maris Piper potatoes, peeled and cut into cubes
- 80g cornflour
- Oil, for frying
- Freshly grated Parmesan
- Fresh chives, finely chopped
- 120g mayonnaise
Directions:
- Place the potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender.
- Drain well and transfer the potatoes to a bowl. Mash until completely smooth. Add 2 tbsp minced truffle and the cornstarch, then mix until fully combined.
- Line a baking sheet or tray with parchment paper. Spread the potato mixture evenly into a smooth layer, about 1 cm thick. Cover with another sheet of parchment paper and refrigerate for at least 1 hour, or until fully chilled and firm.
- Once chilled, carefully cut the potato mixture into fry-shaped pieces using a knife or dough cutter.
- Heat a generous amount of oil in a deep pot or large skillet to 400°F (200°C). Maintaining the oil temperature is important, if the oil is not hot enough, the fries may fall apart.
- Carefully fry the potatoes in small batches, making sure they do not stick together. Cook for 2–3 minutes, or until golden brown and crispy.
- Remove the fries and place them on a cooling rack or paper towel. Season immediately with salt.
- In a small bowl, mix together the mayonnaise and 2 tbsp minced truffle. Serve the fries topped with freshly grated Parmesan and chopped chives, alongside the truffle mayonnaise for dipping.
