Skip to main content

Truffle Fries with a Chardonnay Dipping Sauce

Bev Cooks Recipe by
(3 reviews)
Truffle Fries with a Chardonnay Dipping Sauce
  • Prep Time 2 hr 15 min
  • Total Time 3 hr 0 min
  • Servings 4
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Truffle Fries with a Chardonnay Dipping Sauce

Rustic homemade fries with a WINE dipping sauce? I mean come on.

Ingredients

2
pinches coarse salt and freshly ground pepper
1/4
cup freshly grated parmesan cheese
1/2
cup chardonnay wine
1/2
cup heavy cream
2
tablespoons all-purpose flour
2
tablespoons butter
2
teaspoons truffle oil (or truffle salt)
2
tablepsoons extra-virgin olive oil
1
russet potato, sliced thinly

Directions

  • 1 Place the thinly sliced potatoes in a large bowl of cold water. Let sit for two hours. After 2 hours, rinse the potatoes a few more times to get most of the starches out. Pat them dry really well.
  • 2 Dry out the bowl, and toss the fries back into it. Toss with the olive oil and a good pinch of salt and pepper. Arrange on a baking sheet and slide into a 475°F oven. Bake for 15 minutes. Flip them and bake another 15 minutes. Based on your oven you might need a little more time.
  • 3 Remove from oven and place on a paper towel-lined plate. Lightly dash the fries with the truffle oil, and another good pinch of salt.
  • 4 For the sauce, melt the butter in a small saucepan. Add the flour and whisk for a good minute, until well combined and that flour taste is gone. Slowly add in the cream and wine; whisk until combined. Simmer and reduce the sauce for about 5 minutes. Add in the parmesan cheese and a good pinch of salt and pepper. Continue to simmer another 5 minutes. Taste. Add a little more salt if needed.
  • 5 Serve truffle fries with chardonnay dipping sauce.
See Step By Step

Step By Step  

Truffle Fries with Chardonnay Dipping Sauce

As prepared by Bev Cooks,

Bonjouuuuur, mon amieee! Comment allez-vous, ce soir? Moi? Je vais bien, merci!


You guys, I barely had to look any of that up and I'm so not joking right now. I was like, really really good in French class. All 6 years of it.

I'm JOKING!

5 years.

So yes, Bastille Day is like 20 minutes from now, so it's time to get out your black and white striped shirts, berets, cigarettes (not really, mom), and get your truffle on with these here truffle fries and a WINE dipping sauce. Wine. Dipping. Sauce. I mean I know.

Now, I don't own a truffle farm in my back yard like I used to, but I'll tell you what, a couple of drizzles from the bottle will work some dang magic on some dang French fries.

ET, ET, ET (that's French for "and"), when you whisk together some dry Chardonnay wine with heavy cream, flour, butter and parmesan cheese? Ummmm, OUI.

Allons-y!

Grab a tater, some truffle oil, salt, pepper, WINE, butter, flour, cream and Parmesan cheese. Which is not pictured because my family was about to arrive and I was freaking.

Ingredients for Truffle Fries with Chardonnay Dipping Sauce

First you'll hand cut the fries super thin, and soak them in a bowl of cold water for about 2 hours.

Hand cut fries

Then you'll drain them and pat them as dry as you possibly can. Go ahead and wipe out the bowl too.

Drained and patted fries

Throw them back into the bowl and toss with a couple tablespoons of olive oil, a good pinch of salt and pepper. Tossidy tosserton. I wonder how to say that in French…

Tossed fries with salt and pepper

Arrange them in a single layer on a baking sheet (you might need two, or a very big one) and slide them in the oven for about half an hour. But check them at the half way mark and give them a flip.

Arranged fries on baking sheet

I also wonder what "OMG" is in French. Because you'll lightly dash the fries with the truffle oil and probably pass out from the scent.

Dashing fries with truffle oil

Bebeeeeeeee, bebeeeeeeeee.

Truffle Fries with Chardonnay Dipping Sauce, ready to eat

Oh! Before I forget, a word about the dipping sauce. I didn't take photographs because my family had just walked in the door and I panicked and forgot. SILLY ME. But what you do IS: start by melting some butter in a small pan, add some flour and make a roux. The slowly add the cream and wine. Continue to whisk and simmer on a medium heat for about 5 minutes. Add the Parmesan cheese and good pinch of salt and pepper. Let it thicken another 5 minutes, taste and slip into a coma.

Aaaaand serve.

Truffle Fries in Chardonnay Dipping Sauce

I got your Bastille Day RIGHT HERE.

Au revoir!

More Fries Recipes





Bev looked it up; OMG is in fact OMG in French. Who knew!? For more musings, visit her blog Bev Cooks and her Tablespoon profile.
See Recipe
Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (3)

Add a Review

From Around the Web

powered by ZergNet