Truffled Frites Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top 1/4 off the garlic bulb to expose the cloves, place on a small piece of foil, drizzle 1 tablespoon olive oil over exposed cloves, wrap tightly and roast for 30–35 minutes until cloves are soft and lightly golden. Let cool slightly.

Make the aioli base

Squeeze the roasted garlic cloves from their skins into a small bowl and mash to a smooth paste with the back of a spoon. In a separate bowl whisk the egg yolk, Dijon mustard, lemon juice and white wine vinegar until combined.

Emulsify

While whisking continuously, add the mayonnaise to the yolk mixture, then slowly whisk in 1 teaspoon truffle oil. Stir in the roasted garlic paste. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust acidity or salt as needed. If you prefer a thinner aioli, whisk in up to 1–2 teaspoons water. Refrigerate while you prepare the frites.

Note: If you prefer to avoid raw egg yolk, use 3 tablespoons prepared mayonnaise instead of the yolk and adjust seasoning — the aioli will be slightly different but still rich.

Prepare the potatoes

Wash and peel the russets (peel optional). Cut into 1/4–1/2 inch batons for classic frites. Rinse the cut potatoes under cold water until the runoff is clear to remove surface starch, then soak in a bowl of cold water for 30 minutes (or up to 2 hours) in the refrigerator.

Par-dry and toss with cornstarch

Drain the potatoes and pat thoroughly dry with clean kitchen towels or paper towels. Transfer to a large bowl and sprinkle 2 tablespoons cornstarch over them; toss gently to coat evenly. This creates a crisp, crunchy exterior.

First fry — blanching

Heat 3–4 cups neutral oil in a heavy pot or deep fryer to 300°F (150°C). Fry the potatoes in batches for 4–6 minutes until pale and tender but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let cool for 10 minutes.

Second fry — crisping

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on a rack or paper towels. Immediately sprinkle with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper while hot so the seasoning adheres.

Finish and plate

Transfer frites to a serving platter. While hot, sprinkle evenly with 1 cup grated Parmigiano-Reggiano and the thinly sliced green parts of 3 scallions. If using, scatter 2 tablespoons chopped parsley for color. Serve alongside the roasted garlic truffle aioli.