French fries with black truffle sea salt and roasted garlic aioli
Sodium snobs love sea salt, a type of salt that is recovered through the evaporation of seawater. Fuse the gourmet’s go-to salt with another pricy vice – black truffles – and you’ll shake out some heady mushroom aroma and luxurious flavor that are worth the hefty price tag ($18).
Use it: As a decadent seasoning for egg dishes, pastas, risottos, fish and meats. It brings french fries and simple vegetables to new heights. Sprinkle atop foccacia or flatbreads. Become addicted to black truffle sea salt-buttered popcorn.
Find it: Di Olivas, 118 West County Center, Des Peres, 314.909.1171 and 617 S. Main St., St. Charles, 636.724.8282,
stores.diolivas.com
Ingredients
1 head garlic2 Tbsp. olive oil, divided
Black truffle sea salt to taste
Freshly ground black pepper to taste
Vegetable oil
4 lbs. russet potatoes
1/3 cup mayonnaise
Preparation
• Preheat the oven to 400 degrees.
• Cut off the top of the garlic head to expose the cloves. Drizzle 1 tablespoon of olive oil on the garlic head, sprinkle with black truffle sea salt and black pepper. Wrap in foil and roast for 45 minutes.
• Heat oil in a deep-fryer. (If you don’t have a deep-fryer, heat 4 to 5 inches of oil in a Dutch oven or large pot.)
• Meanwhile, peel the potatoes. Slice lengthwise into ¼-inch slices, then into ¼-inch strips. Set in a bowl filled with cold water. When the oil is hot, drain the potatoes to remove excess water.
• Working in batches deep-fry slices until golden yellow and crisp, then drain on a surface lined with a paper towel. Immediately sprinkle each batch of fries with black truffle sea salt.
• When the garlic is finished roasting, squeeze the garlic cloves out of the peel and, using a food processor or potato masher, blend with the mayonnaise and remaining tablespoon of olive oil until smooth. Season with black truffle sea salt and black pepper to taste. Transfer to a serving bowl.
• Transfer the hot fries to a bowl and, if desired, season with a few more pinches of black truffle sea salt. Serve with roasted garlic aioli.
