Parmesan Fries Recipe
bistro fries, extra virgin olive oil, parmigiano reggiano, truffle aioli, ketchup
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Ingredients
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Fries
Truffle Aioli
Ketchup
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thin fries, about 1/4 inch thick.
- 2
Soak the Fries
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes them crispier.
- 3
Preheat the Oven
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 4
Dry the Fries
After soaking, drain the fries and dry them thoroughly using a clean kitchen towel.
- 5
Season and Bake
In a large bowl, toss the dried fries with extra virgin olive oil, salt, and black pepper. Spread them out in a single layer on the baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- 6
Add Parmesan
Remove the fries from the oven and immediately sprinkle the grated Parmesan cheese over the hot fries. Toss gently to coat.
Truffle Aioli
- 7
Make the Aioli
In a small bowl, combine mayonnaise, truffle oil, minced garlic, and lemon juice. Mix well until all ingredients are incorporated. Adjust the seasoning with salt if needed.
Ketchup
- 8
Serve with Ketchup
Pour the ketchup into a small bowl for dipping.
