CAJUN TRUFFLE FRIES Recipe
creole spice, white truffle oil, parmesan reggiano, parsley, garlic aioli
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Ingredients
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Fries
Garlic Aioli
Method
Preparing the Fries
Cutting the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips to make fries.
Soaking the Potatoes
Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
Frying the Potatoes
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain the fries and pat them dry. Fry them in batches until golden brown and crispy, about 5-7 minutes.
Seasoning the Fries
Remove the fries from the oil and place them on paper towels to drain. Immediately toss with creole seasoning and white truffle oil while they are still hot.
Adding Cheese and Parsley
Grate the Parmesan Reggiano cheese and sprinkle it over the fries. Top with chopped fresh parsley.
Making the Garlic Aioli
Mixing the Aioli
In a bowl, combine mayonnaise, minced garlic, lemon juice, and salt. Mix well until fully combined.
Chilling
Cover the aioli and refrigerate for at least 15 minutes to let the flavors meld.