There are two secrets to cook a great French fry. One is under your control, the other is not. What you can’t control is the spud’s history: If the potato was ever refrigerated below 50 degrees, it just won’t crisp up properly, although it will still taste just fine. Unfortunately, there’s no way to know a given potato’s refrigeration history, so you “ll just have ti chance it. But the thing you can control is the double-frying method. Be sure to monitor your oil temperatures closely, and don’t skip the step of letting the fries cool, at least to room temperature, before the second immersion in hot oil.
1 large egg yolk
1 teaspoon grainy mustard
1 teaspoon fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/2 cup grapeseed oil
1/3 cup white truffle oil
1 tablespoon finely sliced chives
1 tablespoon chopped parsley
1 teaspoon chopped thyme leaves
2 large Idaho potatoes that have never been refrigerated below 55 degrees F
3 cups grapeseed or canola oil, for deep-frying sea sal, for sprinkling
How to Make the Mayonnaise: In a medium bowl, whisk together the egg yolk, mustard, lemon juice, salt, and black pepper. Slowly – on drop at a time – whisk in the oils. As the mixture begins to emulsify, you can start adding the oils in a slow, steady stream. When the oil is completely incorporated, stir in the herbs. The mayonnaise can be prepared a day in advance and refrigerated.
How to Make the Potatoes: Peel the potatoes and cut them into 1/4-inch stripes. Place the potato strips in large bowl of water and refrigerate for at least 30 minutes, then drain and pat dry. In a large, deep, heavy pot, heat the oil to 330 degrees F. Fry the potatoes in batches for about 3 minutes each. Using a slotted spoon, remove them to a baking sheet, then refrigerate, uncovered, until the next frying. Heat the oil to 365 degrees F. Fry the pre-blanched potatoes until they are golden brown, 2 to 4 minutes. Drain on a paper towel, sprinkle with salt, and serve with the truffle mayonnaise.
makes 2 servings