Truffle Fries Recipe
House-cut fries with parmesan, parsley, truffle oil, and truffle aioli.
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Ingredients
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Fries
Toppings
Truffle Aioli
Method
Preparation of the Fries
- 1
Cut the Potatoes
Wash and scrub the Russet potatoes. Cut them into even-sized fries, about 1/4 inch thick.
- 2
Soak the Fries
Place the cut fries in a bowl of cold water and soak for at least 30 minutes. This helps to remove excess starch.
- 3
Dry the Fries
Drain the fries and pat them dry with a clean kitchen towel to remove moisture.
- 4
Heat the Oil
In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
Frying the Fries
- 5
Fry the Potatoes
Carefully add the fries to the hot oil in batches, making sure not to overcrowd the pot. Fry for about 4-5 minutes or until golden brown.
- 6
Drain and Season
Remove the fries from the oil with a slotted spoon and drain on paper towels. While they are still hot, sprinkle with salt.
Adding Toppings
- 7
Add Parmesan and Parsley
While the fries are still hot, sprinkle them generously with grated Parmesan cheese and chopped fresh parsley.
- 8
Drizzle with Truffle Oil
Drizzle the truffle oil over the fries to enhance the flavor.
Making Truffle Aioli
- 9
Combine Ingredients
In a bowl, combine the mayonnaise, minced garlic, lemon juice, and truffle oil. Mix well until smooth.
- 10
Chill the Aioli
Cover the aioli and refrigerate for at least 15 minutes before serving to allow the flavors to meld.