12 oz Fry Prep – GVG (see recipe)
2 fl oz Parmesan Lime Aioli (see recipe)
1 oz Parmesan cheese, grated
½ oz Black Truffle Oil
1 tsp Truffled Sea Salt
Place 12 oz of Fry Prep in hot fryer until crisp. Drain well. Place drained fries in a metal mixing bowl and toss with grated cheese, truffle oil and salt. Makes 1 portion
10 pounds Idaho Russet Potatoes
2 gallon Kosher Salt
To wash: Fill sink ½ way with cold water. Slice potatoes into 1/4 – 3/8 inch strips. Place cut potatoes directly into cold water. Agitate potatoes to remove dirt and excess starch. Bring 2 quarts of water to a simmer. Add salt and stir to dissolve. Pour salt water into a large container. Add remaining 6 quarts cold water. Transfer potatoes from sink to salted water. Potatoes can be stored in the refrigerator until you are ready to blanch.
To blanch: Heat fry oil in fryer to 300 degrees. Shake excess water from potatoes and place in fry basket in batches. Drop into oil and allow to cook for 2 minutes and 15 seconds. Remove from oil and shake aggressively to separate fries. Place cooked fries on a sheet tray and keep cold until ready for final cooking step. Wait for fry oil temperature to return to 300 degrees before continuing with next batch. Yields – 7 pounds blanched potatoes
Parmesan Lime Aioli
2 cups Mayonnaise
1 fl oz Lime Juice
½ cup Parmesan cheese, grated
¼ tsp chopped fresh Thyme
½ tbsp chopped fresh Garlic
In a food processor, mix all ingredients until will combined. Makes – 2 ½ cups
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.