Truffle and Parsley Chips

Truffle and parsley chips with a truffle and mayonnaise dip

Bored of having the same chips/fries every time? Try kicking it up a notch … or three … by adding some tasty chopped parsley and truffle oil, along with a mayonnaise dip on the side. Delicious.
Continue reading“”


Truffle and Parsley Chips

10 mins preparation
45 mins cooking
Easy
4 servings
Roast duck

Equipment

  • Large saucepan
  • Sharp knife
  • Baking dish
  • Small serving bowl
  • Deep-fat fryer (or large pan)
  • Thin kitchen spatula
  • Colander
  • Cooling rack
  • Mixing or salad bowl
  • Potato peeler (optional)
Caution: Deep-fat frying in a large open top pan can be very dangerous. There are some good, inexpensive and, most importantly safe, deep-fat fryers available. We recommend the use of these items from a safety perspective.

There are several deep fat fryers available from Amazon and other retailers.

Truffle and parsley chips with roast duck

Ingredients

  • 1 kg potatoes (Maris Piper, King Edward)
  • 1 tbsp salt
  • 1 tbsp duck or goose fat
  • Sunflower oil
  • 1.5 tsp truffle oil
  • Chopped parsley
  • 4 tbsp mayonnaise
The key ingredient is truffle oil. Look closely at the bottle, if it says “truffle-flavoured” it is probably not good. I tried a Waitrose one, it tasted synthetic, didn’t use it.

The Truffle Hunter black truffle oil is very good and what I use. It is available from amazon.co.uk and some delicatessens.

Tossing the chips in a salad bowl with oil and parsley

Method

  1. Peel and chip the potatoes, then wash them with water until the water is clear.
  2. Put the baking dish in oven. Preheat oven to 220°C (200°C for fan).
  3. Boil chips in hot water for five minutes, then drain them. Gently rocking the chips in their saucepan to rough up edges.
  4. When the oven is ready, remove the baking dish from oven, add duck/goose fat. Distribute the chips into the baking dish, lightly coating with fat. Bake chips in oven for 25 minutes.
    • Remove the baking dish at intervals, rock dish to prevent chips sticking.
  5. Fry the chips in deep fat fryer at 180°C/355°F until done, then decant them onto drying rack.
  6. Add 1 tsp of truffle oil to a mixing bowl, smear around the surface. Add dried chips to bowl, sprinkle with chopped parsley and salt, toss to lightly coat with truffle oil.
  7. Add 4 tbsp mayonnaise to a small serving bowl, mix in 0.5 tsp truffle oil for a dip.
Truffle and parsley chips served with roast duck rubbed with Dizzy Pig Game On

Hints, Tips and Pictures

  1. See the triple cooked duck fat chips blog post for general hints.
  2. Sprinkle a little grated Parmesan cheese on instead of the parsley.
  3. The truffle oil pairs well with roast duck lightly coated with Dizzy Pig Game On rub.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s