slot bet 100 Garlic Truffle Fries – Eric Theiss

Garlic Truffle Fries

Garlic Truffle Fries


3 Idaho potatoes, peeled & cut into French fries
1 bowl ice water
1 tbsp. granulated garlic
3 tbsp. truffle oil
1 tbsp. sea salt
1 tsp. ground black pepper
2 qt. canola oil


  1. Place cut potatoes into the bowl of ice water. Place in refrigerator for at least an hour.
  2. Place the Copper Chef on medium-high heat and fill halfway with canola oil. Heat the oil to 365o F.
  3. Carefully place the fry basket into the Copper Chef.
  4. Remove the fries from the water and dry. Place a handful of fries in the basket at a time. Slowly and carefully drop the fries into the oil and cook for 3 minutes to blanch them. Remove the fries and set aside until all the fries are blanched.
  5. Place a handful at a time of the blanched fries back into the basket. Cook until golden.
  6. Before serving, toss the cooked fries with the granulated garlic, truffle oil, sea salt, and black pepper.

Eric’s Tip: One of my absolute favorite things in this world is eating these fries topped with a homemade Hollandaise sauce. A local restaurant I go to lists them on the menu as “Sexy Fries.”

Leave a Reply

Your email address will not be published. Required fields are marked *



judi bola