Recipe in collaboration with Esther Samson
Preparation time: 35-40 minutes
Yield: 2-4 servings
To successfully achieve exquisite fries every time, we recommend the "cold start frying" technique, attributed to the famous French chef Joël Robuchon. The advantages of this method are numerous: it requires 1/3 less oil for cooking and the fries are more flavourful, less greasy, tender on the inside, crispy on the outside and much more!
We invite you to try this frying technique with our Perfect Oil™ to achieve a result that is simply... perfect!
INGREDIENTS
- 600 g (1.3 lbs) potatoes, cut into sticks (ideally Yukon Gold)
- 500 ml (2 cups) Maison Orphée's Perfect Oil TM
- 60 ml (1/4 cup) parmesan cheese, grated
- A few leaves of fresh parsley, finely chopped
- 60 mL (1/4 cup) of Maison Orphée's Fresh Mayonnaise
- 15 ml (1 tablespoon) truffle purée (optional)
PREPARATION
- Put the potato sticks in a bowl of ice water. Let soak for 30 minutes. Then spread the potato sticks on paper towels and pat dry well.
- Place the potatoes in a large saucepan with a thick bottom. Cover with oil. Cook over high heat until the oil bubbles. Separate the potatoes using an appropriate utensil to ensure they do not stick together. Cook for another 10-15 minutes, gently shaking the potatoes.
- Once the potatoes are golden brown, cook for another 5 minutes while closely monitoring them. Remove them and place them on paper towels. Season with salt.
- In a bowl, mix the mayonnaise and truffle purée.
- Top the fries with parsley and parmesan. Serve with truffle mayonnaise.
Even though this isn't a traditional frying method, it's important to never leave oil unattended on the stove to avoid any risk of injury or accidents.
Photo credits: Pub Photo