This recipe is simply an exercise in how to make good french fries, and how to make them utterly decadent. If you haven’t tried black garlic before, it’s the process of taking perfectly ordinary garlic and browning it using the Maillard reaction (the way toast browns) until it turns into an exquisitely mellow form of the original. But who are we kidding, the focus of any recipe with truffle is the truffle! Break one into pieces over an batch of fries and aioli for a delicious dose of pure luxury.
French Fries with double garlic aioli
- Potatoes, cut into matchsticks…let the cut potatoes sit in water while you work
- 2 tbsp vinegar
- Safflower (or other high-heat oil) for frying
- Black truffle
- Sea salt
- 4 cloves black garlic
- 4 cloves fresh garlic
- ¾ cup Sir Kensington’s Fabanaise
- 3-4 tbsp. rice vinegar
To make fries:
Drain cut potatoes and put into a pot with water and vinegar to boil. Once boiling, cook for about 10 min until fork-tender. Drain and let rest for 5 minutes. Heat safflower oil; put fries in batches and cook for about 50 seconds only. Drain on paper towels and allow to cool to room temperature. Heat safflower oil again and fry potatoes until crispy, about 3.5-4 minutes. Fry the 3-4 cloves of fresh garlic as well, set aside. Salt fries while hot!
To make aioli:
Mix vegan mayo, rice vinegar, fried garlic, black garlic, and sea salt until well blended.
Crumble black truffle over French fries, dip into aioli and enjoy !