Fries with Tarragon Truffle Aioli

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fries with tarragon truffle aioli

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?)

You simply fry these chips in hot peanut oil inside a Dutch oven, then briefly set them on a paper towel to dry and then serve with the aioli as the dipping sauce.

Altogether a very unhealthy but irresistible appetizer!

fries with tarragon truffle aioli
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Fries with Tarragon Truffle Aioli

An easy recipe for delicious fries with an irresistible tarragon truffle aioli.
Course: Appetizer
Cuisine: American
Keyword: fries, tarragon
Servings: 2
Calories: 440kcal

Ingredients:

For the aioli:

  • 1/4 cup mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1 garlic clove, minced or pressed
  • 1/8 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:

  • Mix all ingredients together. Set aside.

For the chips:

  • Fill a Dutch oven with peanut oil about 2 inches high.
  • Heat the oil to about 300 degrees F., measured with a candy thermometer. If you don't have a thermometer, heat the oil, then 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.

Nutrition

Calories: 440kcal

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6 comments

  1. 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!

  2. 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!

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