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Spiralized Shoestring Garlic Truffle Fries with @Famous Idaho Potatoes potatoes, truffle oil, truffle salt, and a dip
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Spiralized Shoestring Truffle Fries with Aioli

Spiralized shoestring garlic truffle fries served with aioli.
Course Appetizer
Cuisine American
Keyword Truffle fries
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 215kcal
Author Susan Pridmore

Ingredients

Shoestring Garlic Truffle Fries

  • 3 large Idaho® potatoes
  • 2 - 3 tablespoon truffle oil
  • 2 tablespoon chopped garlic or 1 tablespoon Gourmet Garden Chunky Garlic Paste
  • 1 teaspoon truffle salt
  • 1 tablespoon minced Italian parsley

Aioli

  • ¼ cup mayonnaise
  • 1 teaspoon mustard
  • 2 teaspoon minced garlic

Instructions

Shoestring Garlic Truffle Fries

  • Preheat the oven to 400˚F. Line 2 baking sheets with parchment paper, foil, or Silpats.
  • Spiralize 3 potatoes (no need to peel them) using the smallest spaghetti blade. Toss with the truffle oil and divide between the 2 baking sheets. Bake for 20 minutes.
  • Add the garlic and truffle salt, and toss the potatoes using tongs. Reverse the baking sheets so that the baking sheet that was on top is now on the bottom. Bake another 10 minutes, or until crispy. Keep an eye on the potatoes in the last 5 minutes to make sure they don't over crisp.
  • Transfer the potatoes to paper towels for 5 minutes before serving with a flourish of parsley. Serve with aioli for dipping.

Aioli

  • Stir together all of the ingredients.

Notes

Calories were calculated using the VeryWell Fit nutrition calculator for 6 servings.

Nutrition

Calories: 215kcal