Exile Truffle Fries Recipe
Tossed in truffle oil, dusted w/mixed herbs & parmesan. Served w/ truffle aioli. Want them Nashville style? +.50
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Ingredients
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For the Truffle Fries
For the Truffle Aioli
For Nashville Style (Optional)
Method
For the Truffle Fries
- 1
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into even 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 to remove excess starch and makes for a crispier fry.
- 3
Preheat the Oven
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 4
Dry the Fries
Drain the soaked fries and pat them dry with a clean kitchen towel to remove excess moisture.
- 5
Season the Fries
In a large bowl, toss the dried fries with olive oil, salt, black pepper, and mixed dried herbs until evenly coated.
- 6
Bake the Fries
Spread the seasoned fries in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- 7
Add Truffle Oil and Parmesan
Remove the fries from the oven and immediately drizzle with truffle oil and sprinkle with grated parmesan cheese. Toss to combine.
For the Truffle Aioli
- 8
Prepare the Aioli
In a mixing bowl, combine mayonnaise, minced garlic, lemon juice, and truffle oil.
- 9
Season the Aioli
Add salt and black pepper to taste, then whisk until smooth and well combined.
For Nashville Style (Optional)
- 10
Add Nashville Seasoning
If desired, sprinkle Nashville hot chicken seasoning over the fries just before serving for an added kick.
