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12 oz Fry Prep – GVG (see recipe)
2 fl oz Parmesan Lime Aioli (see recipe)
1 oz Parmesan cheese, grated
½ oz Black Truffle Oil
1 tsp Truffled Sea Salt
Place 12 oz of Fry Prep in hot fryer until crisp. Drain well. Place drained fries in a metal
mixing bowl and toss with grated cheese, truffle oil and salt.
Makes 1 portion
10 pounds Idaho Russet Potatoes
2 gallon Kosher Salt
Fill sink ½ way with cold water. Slice potatoes into 1/4 - 3/8 inch strips. Place cut potatoes directly into
cold water. Agitate potatoes to remove dirt and excess starch.
Bring 2 quarts of water to a simmer. Add salt and stir to dissolve.
Pour salt water into a large container. Add remaining 6 quarts cold water.
Transfer potatoes from sink to salted water.
Potatoes can be stored in the refrigerator until you are ready to blanch.
Heat fry oil in fryer to 300 degrees.
Shake excess water from potatoes and place in fry basket in batches.
Drop into oil and allow to cook for 2 minutes and 15 seconds. Remove from oil and shake aggressively to
separate fries. Place cooked fries on a sheet tray and keep cold until ready for final cooking step.
Wait for fry oil temperature to return to 300 degrees before continuing with next batch.
Yields - 7 pounds blanched potatoes
Parmesan Lime Aioli
2 cups Mayonnaise
1 fl oz Lime Juice
½ cup Parmesan cheese, grated
¼ tsp chopped fresh Thyme
½ tbsp chopped fresh Garlic
In a food processor, mix all ingredients until will combined.
Makes – 2 ½ cups
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale.
Please adjust as to your taste and portion size.
This recipe is property of Quaintance-Weaver, Inc.
Unauthorized commercial use is forbidden.