"In the Pacific Northwest, the potato is king. Today we dress-up shoestring fries for the party, serving them with a fragrant, warm cheese sauce. Crispy Shoestring Fries with Truffled Fonduta."
Crispy Shoestring Fries with Truffled Fonduta
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Prep time 10mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 10 oz Italian Fontina cheese cut in cubes
- 1/4 cup milk
- 1/4 cup heavy cream
- 3 tbsp butter, cut in cubes
- 2 egg yolks
- 1/2 package Frozen super-crispy shoestring fries
- 1/2 teaspoon black truffle salt
- 1 teaspoon white truffle oil
- 10 small cornichon pickles
- 1 teaspoon fresh oregano for garnish
- 2 teaspoon chopped chives for garnish
Method
Step 1
Cook the Super Crispy Shoestring Cut Fries according to the package directions. While the fries are cooking, make the Fonduta. The fries should take about 15-20 minutes at 375.
Step 2
In a saucepan combine the Fontina, milk and cream and cook over medium heat, stirring until the cheese starts to melt, about 5 minutes. Reduce the heat to low and whisk in the butter and egg yolks and cook until the cheese has melted. Season with salt and pepper. Keep the Fonduta warm while the fries finish cooking.
Step 3
Place the fries on a serving platter and season with the black truffle salt and black pepper. Spoon some of the warm fonduta over the fries. Drizzle the fries with some white truffle oil, then pour the rest of the warm fonduta into a dipping bowl and drizzle with white truffle oil. Sprinkle the oregano and chives over the fries and serve the cornichons on the side.