Recipe by Victoria Dwek, Leah Schapira

Basil Fries

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Basil Fries
Basil Fries
Dairy Dairy
Medium Medium
2 Servings
Allergens

Contains

- Dairy - Egg
40 Hours
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar

Fries with garlic-truffle mayo and Parmesan. Recipe courtesy of Basil Pizza and Wine Bar, located in Crown Heights, Brooklyn.

Ingredients

Fries

  • 5 Idaho potatoes, sliced into French fries

  • oil, for frying

  • 2 pinches kosher salt

  • pinch freshly ground Gefen Black Pepper or crushed peppercorns

  • pinch chopped fresh parsley

  • 1 tablesopoon freshly grated Parmesan cheese

Truffle Mayonnaise

Directions

Prepare the Basil Fries

1.

Rinse cut potatoes well with cold water to remove the starch (this prevents them from sticking together). Drain and dry completely to avoid splattering.

2.

Prepare the mayonnaise: In a blender or food processor (a Vitamix is recommended), combine egg yolks, egg, lemon juice, and vinegar. Blend for 30 seconds. Add canola oil in a slow stream while blending; blend until emulsified. Add salt. Continue to blend while adding olive oil in a slow stream. Finally, slowly add in truffle oil while blending. Add roasted garlic.

3.

Heat oil in a deep fryer to 250 degrees Fahrenheit. Add French fries and fry for five to six minutes. Remove from oil and place on a baking sheet. Place sheet in the refrigerator for half an hour, until French fries are cold.

4.

Heat oil in a deep fryer to 350 degrees Fahrenheit. Add cooled French fries and fry again for two to three minutes, until golden and crisp. Season with salt, pepper, and parsley. Sprinkle with Parmesan cheese.

5.

Serve truffle mayonnaise in a ramekin alongside fries.

Tips:

When we asked various chefs for French fry tips, they all told us that the best potato to use is the pricey Kennebec. It’s rare to find the Kennebec in grocery stores. Finer restaurants buy these potatoes through suppliers.   Chef José E. Soto recommends D’Allesandro Truffle Oil, the brand used in the restaurant

Notes:

The truffle mayo will yield about 3 cups, more than you need for the fries. Use it for all your mayo and dipping needs all week, or divide recipe in half (the only challenge will be splitting the whole egg).

Acknowledgement

Reproduced from Secret Restaurant Recipes by Victoria Dwek and Leah Schapira with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

Recipe tags

chips comfort food eggs french fries fried fried food fries fry hannuka Hanukkah homemade homemade fries homemade mayonaisse homemade version idaho potato kosher restaurants mayonnaise dressing milchige Parmesan cheese potatoes restaurant recipes roasted garlic Secret Restaurant Recipes truffle oil
Basil Fries

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