Truffled Frites (gf) Recipe

Roast the garlic

Preheat oven to 400°F (205°C). Slice the top 1/4 off the garlic head to expose the cloves. Drizzle with 1/2 teaspoon olive oil, wrap tightly in foil and roast on a small baking sheet for 30–35 minutes until cloves are soft and caramelized. Remove and let cool until manageable.

Make the aioli

Squeeze the roasted garlic cloves from the skins into a small bowl and mash to a smooth paste with a fork. In a separate bowl, combine 1 cup mayonnaise, roasted garlic paste, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon extra-virgin olive oil, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Whisk until fully combined and smooth. Taste and adjust lemon or salt. Cover and chill in refrigerator while you prepare the frites (at least 15 minutes).

Prep the potatoes

Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper or lightly oil it. Scrub the russet potatoes well; you may peel them if you prefer, but skins add texture. Cut potatoes into 1/3–1/2-inch sticks for shoestring-style frites or thicker if you like. Place cut potatoes in a large bowl of cold water and soak for 20–30 minutes to remove excess starch (this yields crisper fries).

Dry and season

Drain the potatoes and lay them out on clean kitchen towels or paper towels. Pat completely dry. Toss the dried potato sticks with 2 tablespoons neutral oil, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper until evenly coated.

Roast

Arrange potatoes in a single layer on the prepared baking sheet with space between pieces (use two sheets if necessary). Roast at 450°F (230°C) for 20 minutes, then flip or shake the pan and roast an additional 12–18 minutes until golden and crisp at the edges. Oven times vary; watch for deep golden color and firm crisp texture.

Finish with truffle and cheese

Remove frites from oven and immediately drizzle 1 teaspoon truffle oil over them, tossing gently to coat. While still hot, sprinkle 1 tablespoon finely grated Parmesan and the thinly sliced scallions evenly over the frites so the cheese melts slightly.

Transfer the truffled frites to a serving bowl or platter. Serve with a side bowl of roasted garlic aioli. If desired, finish with additional grated Parmesan to taste, a light sprinkle of flaky sea salt, and an optional extra very light drizzle (about 1/4 tsp) of truffle oil for emphasis. Serve immediately so fries remain crisp.