Fries with Tarragon Truffle Aioli

Fries with Tarragon Truffle Aioli Recipe

To license this image please contact me at nicole@thespicetrain.com.

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!

Fries with Tarragon Truffle Aioli
 
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 2
Ingredients:
For the aioli:
  • ¼ cup mayonnaise
  • ½ teaspoon Dijon mustard
  • 1 garlic clove, minced or pressed
  • ⅛ teaspoon truffle salt
  • about 20 tarragon leaves, chopped
For the chips:
  • 2 Russet potatoes, sliced very thin on a mandoline
  • peanut oil for frying
Instructions:
For the aioli:
  1. Mix all ingredients together.
For the chips:
  1. Heat about 2 inches or peanut oil in a Dutch oven.
  2. Carefully drop one of the potato slices into the hot oil, if it sizzles, the oil is hot enough.
  3. 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).
  4. 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.

6 comments

  1. Nagi@RecipeTin Eats says:

    Those look so perfect they are like something I’d pay a fortune for at my gourmet store!! I’ve never attempted to make chips myself at home. I’ll have to give it a go! And thank you as always for your photography tips. Love hearing how your expert mind / brilliant eye works!

  2. Maggie says:

    I wasn’t thinking about photography when looking at this picture, because the chips just look too delicious :)
    It’s a great tip on how to show the curve of the chips and I love the composition of this picture!

Leave a Reply