Instructions
🎙️ Cook with voice coach- 1. Prepare potatoes: Peel and cut 3 medium Yukon Gold potatoes into uniform 1/4-inch thick rectangles. Simmer in generously salted water for 10 minutes until the edges just begin to soften. Drain thoroughly and spread on a tray. Freeze for 30 minutes to dehydrate the surface.
- 2. Glaze potatoes: Melt 3 tbsp Wagyu beef tallow. Remove potatoes from freezer and toss thoroughly with the melted tallow until evenly glazed.
- 3. First air fry: Preheat air fryer to 325°F (163°C). Cook fries for 12 minutes to develop a structural crust.
- 4. Second air fry: Increase air fryer temperature to 400°F (204°C). Cook for an additional 10-12 minutes until fries are exceptionally crisp and mahogany brown.
- 5. Prepare Saffron Aioli: In a small ramekin, whisk together 1/2 cup high-quality mayonnaise, 1 pinch saffron threads bloomed in 1 tsp warm water, 1 tsp fresh lemon juice, 1/2 clove grated garlic paste, and a pinch of salt. Let sit for at least 10 minutes for flavors to meld.
- 6. Finish fries: Transfer hot fries to a metal bowl. Drizzle with 1 tsp white truffle oil and toss with 1 tsp fleur de sel and 1 tbsp minced fresh chives.
- 7. Serve: Serve the hot fries immediately alongside the Saffron Aioli for dipping.
Nutrition per serving
Calories
180
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