Wild Onion And Potato Fry

Name: Wild Onion and Potato Fry (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: French
Ingredients: 1.5 lbs Fingerling Potatoes-halved or quartered if large; 1 cup Wild Onions-cleaned, bulbs and greens separated; 1 cup Duck Fat; 1 tsp Fleur de Sel; 1/2 tsp Freshly Ground Black Pepper; 1/2 cup Homemade Mayonnaise; 1/4 cup Wild Onion Greens-finely chopped; 1 tsp White Truffle Oil; 1 clove Garlic-minced

⏱1h 15m

👥4

🔥550 cal

Hard

🍽️French

Luxurious potato fries fried in duck fat, complemented by the delicate flavor of wild onions and a decadent truffle aioli.

1.5 lbs Fingerling Potatoes-halved or quartered if large

1 cup Wild Onions-cleaned, bulbs and greens separated

1 cup Duck Fat

1 tsp Fleur de Sel

1/2 tsp Freshly Ground Black Pepper

See all 9 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥550 cal

Hard

🍽️French

Luxurious potato fries fried in duck fat, complemented by the delicate flavor of wild onions and a decadent truffle aioli.

#fry #potatoes #wild onion #duck fat #truffle #aioli

Instructions

Bring Duck Fat to 325°F (160°C) in a deep fryer or large pot.
Blanch Potatoes in boiling salted water for 5 minutes. Drain and pat dry.
Fry Potatoes in batches for 3-4 minutes per batch, until golden brown and crispy. Drain on paper towels and season with Fleur de Sel and Black Pepper.
While potatoes fry, prepare Truffle Aioli: Combine all Truffle Aioli ingredients in a small bowl and mix well.
In the last 2 minutes of frying, add Wild Onion bulbs to the duck fat.
Remove from duck fat and toss with Wild Onion greens. Serve immediately with Truffle Aioli.

Ingredients

1.5 lbs 680 g Fingerling Potatoes-halved or quartered if large
1 cup 120 g Wild Onions-cleaned, bulbs and greens separated
1 cup 237 mL Duck Fat
1 tsp 5 mL Fleur de Sel
1/2 tsp 2.5 mL Freshly Ground Black Pepper
1/2 cup 120 mL Homemade Mayonnaise
1/4 cup 30 mL Wild Onion Greens-finely chopped
1 tsp 5 mL White Truffle Oil
1 clove 3 g Garlic-minced

Equipment

Deep Fryer or Large Pot
Slotted Spoon
Paper Towels
Small Bowl

Instructions

Bring Duck Fat to 325°F (160°C) in a deep fryer or large pot.
Blanch Potatoes in boiling salted water for 5 minutes. Drain and pat dry.
Fry Potatoes in batches for 3-4 minutes per batch, until golden brown and crispy. Drain on paper towels and season with Fleur de Sel and Black Pepper.
While potatoes fry, prepare Truffle Aioli: Combine all Truffle Aioli ingredients in a small bowl and mix well.
In the last 2 minutes of frying, add Wild Onion bulbs to the duck fat.
Remove from duck fat and toss with Wild Onion greens. Serve immediately with Truffle Aioli.

Nutrition per serving

Calories 550

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Wild Onion And Potato Fry

Wild Onion And Potato Fry

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