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I’ve got beautiful chips here today that are as tasty as fries. They come with a delicious dip made from mayo, garlic, mustard, truffle salt and tarragon. (Can never go wrong with tarragon, right?) Altogether a very unhealthy but irresistible appetizer!
- ¼ cup mayonnaise
- ½ teaspoon Dijon mustard
- 1 garlic clove, minced or pressed
- ⅛ teaspoon truffle salt
- about 20 tarragon leaves, chopped
- 2 Russet potatoes, sliced very thin on a mandoline
- peanut oil for frying
- Mix all ingredients together.
- Heat about 2 inches or peanut oil in a Dutch oven.
- Carefully drop one of the potato slices into the hot oil, if it sizzles, the oil is hot enough.
- Add the potato slices to the oil in batches, making sure that they don't stick together, and fry until golden brown (just a minute or so per batch).
- Drain the slices on a paper towel and serve with the aioli.
Food Photography and Styling: I wanted to shoot from a fairly low angle to show the nice curvy shapes of the fries but at the same time I had to be sure to prominently show the sauce since it’s an important part of the recipe. I did that by placing the sauce in a glass bowl so that it was easily visible and putting it onto the trivet, which served as a pedestal to elevate the food. My favorite part of this little wire trivet is its little feet and I made sure to place the little metal ball that was visible such that it was sitting roughly at a third of the frame, both vertically and horizontally. I lit the set from the side with my strobe and put the Guinness and its bottle cap in the background to fill the negative space a bit.
Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.