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Ingredients
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Fries
Grainy Mustard Aioli
Method
Preparing the Fries
- 1
Cutting the Potatoes
Wash and peel the Russet potatoes. Cut them into thin strips or wedges, as desired.
- 2
Soaking
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
- 3
Drying
Drain and dry the potatoes thoroughly using a clean towel or paper towels.
- 4
- 5
Draining and Seasoning
Remove the fries from the oil and drain on paper towels. While still hot, drizzle with truffle oil, sprinkle with Parmesan cheese, salt, and pepper.
Making the Aioli
- 6
Mixing Ingredients
In a bowl, combine mayonnaise, grainy mustard, lemon juice, and minced garlic. Mix until smooth.
- 7
Seasoning
Add salt and black pepper to taste. Adjust the seasoning as necessary.
- 8
Serving
Serve the truffle Parmesan fries hot with a side of grainy mustard aioli for dipping.
