rosemary truffle fries

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I’ve pondered over how to start this post for about an hour now…




Do I start with truffles? Or Jolly Pumpkin? For those you who are not familiar with JP, it’s a restaurant/brewery in Ann Arbor, MI that has THE BEST TRUFFLE FRIES EVER. No ifs, ands, or buts about it. They also have locations in Detroit and Traverse City, so if you ever get the chance to go to Jolly Pumpkin… DO IT. And order the truffle fries plus a sour beer. Seriously… JP, in my opinion, is best known for two things: sour beer and truffle fries. You must order BOTH these things or you’re doing it wrong.

Soooo what’s the deal with this truffle stuff? I know at least half of you are probably thinking that. Black truffles are a species of truffles which are essentially really awesome and expensive mushrooms plus… they taste like heaven. These rosemary truffle fries use both black truffle sea salt and black truffle oil. DOUBLE THE TRUFFLE. Double the fun.

1. According to my spice guy… “Black truffle sea salt utilizes the unique power of sea salt to intensify the aroma and complex flavors of the exquisite mushroom.”

2. Truffle oil is top-quality olive oil that has been infused with either white or black truffles. TIP: Make sure you’re buying the real stuff… If the label says “truffle essence” or “truffle aroma” or something like that, it is synthetic yo.

All in all, some describe black truffle smell as musky, earthy, pungent, or even sexy. I’m going to go with sexy. THEY SMELL SEXY GUYS. I could seriously sit and sniff my bottle of black truffle sea salt for hours. Is that weird? Nahhh.

Side note: try truffle salt on egg dishes, pasta, mashed potatoes, red meat…even on popcorn!




rosemary truffle fries

servings: 2 as a hearty snack | 4 as a side

total time: about 1.5 hours (including 1 hour soak time)

specialty diet(s): dairy-free, egg-free, gluten-free, vegan, vegetarian

equipment: deep fryer or oil/candy thermometer with a cast iron pot + mandoline or fry slicer


Ingredients:

2 lbs russet potatoes, peeled

canola oil for frying (I used about 48oz in my deep fryer up to the max fill line… Just fill to your max fill line. 48 oz should be enough with cast iron pot and oil thermometer too)

1-2 tablespoons black truffle oil, to taste

1-2 teaspoons black truffle sea salt, to taste

1-2 teaspoons garlic powder, to taste (personally I found that garlic powder worked better on the fries, minced garlic turned the fries mushy)

1-2 teaspoons dried rosemary, to taste

Directions:

1. Slice potatoes into fries using your mandoline on the julienne setting or using this handy dandy fry slicer (we received this as a wedding gift lol). You can also just slice the potatoes into fries using a knife. Obviously, this will take much longer. Just try your hardest to cut evenly shaped fries. Otherwise they will cook differently.

2. Soak potatoes in cold water for 1 hour. Drain then pat until VERY VERY (VERY) DRY. Wet fries into hot oil = BAD. Why soak? Soaking will get rid of excess starch and result in crispier fries. SCORE.

3. Using a deep fryer or cast iron pot with an oil thermometer, heat canola oil to 325F. Fry the fries in small batches (like 3-4) for about 2 minutes – fries will be partially cooked but not browned. Remove from oil and drain. I found the best way to “drain” the fries was to place then on a cooling rack with a cook sheet lined with paper towel below. Continue until all the fries have been fried once. Though, you’ll likely have to wait between batches to allow the oil to come back up to temperature.

4. Heat canola oil to 375F. Fry fries for a second time, in small batches for about 2-3 minutes. Basically until the fries are crispy enough for your liking. Remove and drain like in step 3. Continue until all the fries have been fried twice. Again, you’ll likely have to wait between batches to allow the oil to come back up to temperature.

5. Place all the fried fries in a large bowl, mix in truffle oil, truffle salt, garlic powder, and rosemary until fries are completely coated. I recommend starting with a little of each ingredient, mixing to coat the fries then tasting a fry to see what more (if anything) should be added.

6. Devour by yourself or share with friends whom will now love you FOREVER.

Guys… I turned 28 today. I remember when I turned 26… I said I was in my late twenties, which wasn’t true but it made me feel cool. Now I actually am in my late twenties. Am I an adult yet?! Pshhhh no. MAKE FRIES.

If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your truffle-ious fries in action. Peace, friends!

– a

P.S. There are some pretty pin-able photos with text are below. Feel free to do your thing if you love Pinterest.

Yum

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2 Comments

  1. Reply

    Aimee

    February 22, 2017

    Oh these do look amazing! I have only made sweet potato fries so I’ll have to try your truffle fries. And as for pondering over how to start posts… Ah, it happens to me all the time!!

    • Reply

      Adrienne Brady

      February 22, 2017

      Sweet potato fries are wonderful as well! Basically… I love fries no matter the type of potato haha 🙂 Glad I’m not alone in the struggle of starting blog posts! Thanks for stopping by!!

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