Truffle Shuffle Fries Recipe
crispy French fries tossed in truffle, parmesan, and parsley, served with a truffle aioli
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Ingredients
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Fries
Truffle Toss
Truffle Aioli
Method
Preparing the Fries
- 1
Cut the Potatoes
Wash and peel the russet potatoes. Cut them into even strips to form fries, about 1/4 inch thick.
- 2
Soak the Fries
Place the cut fries in a large bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes the fries crispier.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 4
Fry the Potatoes
Drain and pat the soaked fries dry with paper towels. Fry them in batches for about 5-7 minutes until golden brown. Remove and drain on paper towels.
- 5
Season the Fries
While the fries are still hot, sprinkle with salt to taste.
Tossing with Truffle
- 6
Combine with Truffle Oil
In a large mixing bowl, toss the hot fries with truffle oil, grated parmesan cheese, and chopped fresh parsley until evenly coated.
Making the Truffle Aioli
- 7
Mix the Ingredients
In a bowl, combine the mayonnaise, minced garlic, lemon juice, truffle oil, and salt. Mix well until smooth.
- 8
Adjust Seasoning
Taste the aioli and adjust the salt if necessary.