Spring Onion, Black Pepper & Basil Infused Oil
A bright, aromatic finishing oil with layered freshness: spring onion for savoury lift, basil for green sweetness, and black pepper for structure.
4 servings 10 min prep 35 min cook Easy 580 calories
Pistachio‑Flavoured Truffle Fries
By taste Kitchen
A luxe take on truffle and pistachio fries: warm pistachio‑truffle oil and finished with crushed pistachios, basil, and a whisper of parmesan.
INGREDIENTS
- For the fries
- 4 large potatoes (Maris Piper or Russet)
- Vegetable oil for frying
- Salt
- For the pistachio‑truffle oil
- 1/4 cup neutral oil (grapeseed or sunflower)
- 2 tablespoons finely chopped raw pistachios
- 1 tablespoon truffle oil
- 1 tablespoon finely chopped basil
- 1/2 teaspoon cracked black pepper
- Zest of 1/4 lemon
- For finishing
- 2 tablespoons crushed pistachios
- 1 tablespoon finely grated parmesan (optional)
- Extra basil, finely sliced
DIRECTIONS
- 1.Cut potatoes into fries and soak in cold water for 20 minutes.
- 2.Drain and pat dry thoroughly.
- 3.Fry at 160°C for 5–6 minutes until pale and soft. Remove and rest.
- 4.Increase oil temperature to 190°C and fry again for 3–4 minutes until crisp and golden.
- 5.Season immediately with salt.
- 6.Warm the neutral oil gently until just lukewarm.
- 7.Add chopped pistachios, truffle oil, basil, cracked black pepper, and lemon zest. Stir to combine.
- 8.Toss the hot fries in the pistachio‑truffle oil until evenly coated.
- 9.Finish with crushed pistachios, parmesan if using, and a sprinkle of basil.
- 10.Serve immediately.
CHEF'S NOTES
Use raw pistachios for a clean, green flavour. Truffle oil should be used sparingly — it’s a finishing note, not a sauce. Warm the pistachio oil gently to bloom the flavour before tossing. Fries must be hot when dressed so the aromatics cling properly.
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