Truffle Fries Recipe
Grana Padano, truffle zest, parsley, served with charred tomato aioli
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Ingredients
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Fries
Toppings
Charred Tomato Aioli
Method
Fries Preparation
- 1
Prepare the Potatoes
Peel and cut the Russet potatoes into thin strips, about 1/4 inch thick. Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
- 2
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Potatoes
Remove the potato strips from the water and pat them dry with paper towels. Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
- 4
Season the Fries
While the fries are still hot, sprinkle them with salt to taste.
Topping the Fries
- 5
Add Cheese and Truffle Zest
In a large bowl, toss the hot fries with grated Grana Padano cheese and truffle zest until evenly coated.
- 6
Garnish
Sprinkle chopped parsley over the fries for color and added flavor.
Charred Tomato Aioli Preparation
- 7
Char the Tomatoes
In a skillet over medium heat, add the cherry tomatoes and cook, turning occasionally, until charred and blistered, about 5-7 minutes. Remove from heat and let cool slightly.
- 8
Make the Aioli
In a blender or food processor, combine the charred tomatoes, mayonnaise, minced garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
