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Follow along with Eric and learn how to make this easy parmesan truffle fries recipe in your Air Fryer today accompanied by this HOT bruschetta dip. To learn more about the product Eric is using visit:
About the Chef:
Eric’s culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”
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Parmesan Truffle Fries with Hot Bruschetta Dip
Serves 2-3
2 medium Yukon gold potato, scrubbed (and peeled if you prefer) (about 6 oz)
1 tablespoon olive oil
½ teaspoon kosher salt
1/4th teaspoon black pepper, to taste
½ cup parmesan cheese, grated
1/4th cup chopped Italian parsley
Truffle oil to drizzle
2 tablespoons olive oil
2 pints cherry or grape tomatoes
¼ cup chopped red onion
½ teaspoon red chili flakes
3 tablespoons cream cheese
Kosher salt and ground black pepper to taste
1 teaspoon tomato paste
4 basil leaves plus 2 more for garnish
3 garlic cloves
Balsamic Glaze for Garnish
1. Slice the potatoes into a French fry shape, about 1/4-inch thick (if you have a mandolin, you may wish to use that). Submerge cut potatoes in a bowl of cold water and let soak for 20 minutes.
2. When the fries are almost done soaking, preheat the air fryer to 375ºF.
3. Drain potatoes and pat dry with a paper towel. Dry the bowl and place fries back in the bowl.
4. Drizzle with olive oil and sprinkle with salt and pepper
5. Place a single layer of fries in the basket of the air fryer and cook for 10-15 minutes or until crispy and golden brown. Keep an eye on them towards the end.
6. Remove fries from the oven and toss immediately in parmesan and chopped parsley.
7. Drizzle with truffle oil.
8. While the fries are cooking, Heat the oil in a medium pot or pan over medium-high heat. When the oil begins to swirl, add the tomatoes, and cook, stirring intermittently, so the tomato skins begin to sear and brown.
9. Once the skins begin to burst, add the red onions and red chili flakes. Season everything with a pinch of salt and a few grinds of black pepper.
10. Cook, lightly stirring until the onions are tender, and the tomatoes release their juices, mashing them gently as you stir.
11. Remove a tablespoon of the tomato mixture and set it aside.
12. Add the cream cheese, tomato paste, basil, and garlic. Stir and cook until the tomato paste blends into everything, about 5 minutes.
13. Lower the heat and simmer until the garlic is tender about 10 minutes.
14. Remove the basil leaves and discard them. Pour the contents into a blender or use an immersion blender to blitz everything until smooth.
15. Top with tomato mixture that was set aside and garnish with some julienne basil.
16. Serve hot with French fries.
#PowerXL #recipes #julienneFries #Fries #foodie #eeeeeats
How to make #Truffle Fries with HOT Bruschetta dip recipe in the PowerXL Vortex Air Fryer with @Eric Theiss