Parmesan Truffle Fries Recipe
Crispy fries tossed in truffle oil, truffle salt, parmesan, & Romano, served with garlic aioli.
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Ingredients
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Fries
Garlic Aioli
Method
Fries
- 1
Prepare the Potatoes
Peel the russet potatoes and cut them into evenly sized sticks, about 1/4 inch thick.
- 2
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Potatoes
Drain and pat the potatoes dry with paper towels. Fry them in batches for about 5-7 minutes or until golden brown and crispy.
- 5
Drain and Season
Remove fries from the oil and drain on paper towels. While they are still hot, drizzle with truffle oil, sprinkle with truffle salt, and toss with grated Parmesan and Romano cheese.
Garlic Aioli
- 6
Prepare the Aioli
In a bowl, combine mayonnaise, minced garlic (finely chopped or pressed), and lemon juice. Mix well.
- 7
Season the Aioli
Add salt and black pepper to taste. Adjust seasoning as needed.
- 8
Chill
Cover and refrigerate the aioli for at least 30 minutes to allow flavors to meld.