Truffle Fries Recipe
Sidewinder fries topped with truffle salt and herbs. Served with rosemary aioli
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Ingredients
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Fries
Rosemary Aioli
Method
Fries
Prepare potatoes
If using fresh potatoes: wash and scrub 1 lb of russet or other high-starch potatoes. Using a spiralizer or curly fry cutter, cut into sidewinder/curly shapes. Rinse cut potatoes under cold water until water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels. If using frozen curly fries, skip to step 3 and follow package thawing instructions if necessary.
Heat oil
Pour about 2 cups of neutral oil into a heavy-bottomed pot or deep-fryer to a depth that will fully submerge fries (about 2–3 inches). Heat oil to 350°F (175°C). Use a thermometer to maintain steady temperature.
Fry in batches
Work in small batches to avoid dropping oil temperature. Fry the sidewinder fries for 3–5 minutes per batch until golden and crisp. If using frozen fries, follow package fry time and aim for a crisp golden exterior. Remove fries with a slotted spoon or spider and transfer to a paper-towel-lined baking sheet. Season immediately with 1 tsp fine sea salt while hot so salt adheres.
Finish and season
While fries are hot, sprinkle 1 tsp truffle salt evenly over the fries and toss gently to distribute. Add 2 tbsp finely chopped parsley and 1 tbsp sliced chives and toss lightly. Grind about 1 tsp black pepper over the fries. If using, sprinkle 2 tbsp grated Parmesan over the fries while still hot so it melts slightly. Taste and adjust truffle salt or regular salt to taste.
Keep warm
If making multiple batches, keep finished fries in a single layer on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish remaining batches.
Rosemary Aioli
Combine
In a small bowl, add 1 cup mayonnaise, 1 tsp minced fresh rosemary, 1 tbsp lemon juice, 1 grated or minced garlic clove, 1 tsp Dijon mustard and 1 tsp extra-virgin olive oil.
Serve
Spoon the rosemary aioli into a small serving dish alongside the fries or drizzle over fries just before serving.