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Ingredients
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Fries
Grainy Mustard Aioli
Method
Fries
Prepare potatoes
Wash and scrub the russet potatoes well. Using a sharp chef's knife or mandoline, cut each potato into 1/3-inch (about 8 mm) sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch (this yields crisper fries).
Dry and pre-blanch
Drain the soaked fries and rinse under cold water. Spread them on clean kitchen towels or paper towels and pat completely dry. Heat a heavy-bottomed pot with about 1 inch (2.5 cm) of neutral oil to 300°F (150°C) for blanching (use a thermometer). Working in batches, cook the fries for 5–6 minutes until softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.
Freeze briefly (optional)
For extra-crisp results, spread the blanched fries in a single layer on a sheet tray and freeze for 15–20 minutes to firm up before the final fry. This step is optional but recommended.
Final fry
Increase oil temperature to 375°F (190°C). Fry the blanched (and optionally chilled) fries in batches for 2–3 minutes until golden and crisp. Don't overcrowd the pot. Remove fries with a slotted spoon and drain on a wire rack or paper towels.
Season and finish
While fries are still hot, immediately sprinkle with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper and toss gently to coat. Add the grated parmesan (3/4 cup) and toss lightly so the cheese warms and adheres to the fries. Drizzle the truffle oil (2 tsp) evenly over the fries and toss gently to distribute. Finish with the chopped parsley (2 tbsp) and taste, adjusting salt if needed.
Grainy Mustard Aioli
Make aioli
In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp whole-grain mustard, 1 tbsp freshly squeezed lemon juice, and 1 clove finely grated garlic. Whisk until smooth and uniform.
Rest
Cover and refrigerate the aioli for at least 10 minutes to let flavors meld. Bring to room temperature for 5 minutes before serving if chilled.
Serve
Serve the truffle parmesan fries hot alongside the grainy mustard aioli for dipping. The aioli also pairs well drizzled sparingly over fries if desired.