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Ingredients
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Fries
Grainy Mustard Aioli
Method
Fries
Prepare potatoes
Wash and peel the potatoes if you prefer (peels left on are fine). Cut each potato into 1/3–1/2-inch evenly sized sticks. Rinse the cut fries under cold running water until the water runs clear to remove surface starch.
Soak
Place the rinsed fries in a large bowl of cold water and soak at least 30 minutes, or up to 2 hours in the refrigerator. This helps remove more starch and yields crisper fries.
Dry
Drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry—any surface moisture will cause oil to spit and will reduce crispness.
Par-fry (blanch)
Heat 1 to 1.5 inches of neutral oil in a heavy pot or deep fryer to 325°F (160°C). Working in batches, fry the potatoes for 4–5 minutes until they are softened and just beginning to take color but not crisp. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Let the oil return to temperature between batches.
Final fry
Increase the oil temperature to 375°F (190°C). Fry the par-fried potatoes in batches for 2–3 minutes, until golden brown and crisp. Remove with a slotted spoon and transfer to a baking sheet lined with paper towels or a wire rack.
Season and dress
While the fries are still hot, immediately sprinkle with the 2 tsp fine sea salt and 1 tsp freshly ground black pepper, tossing gently to coat. Drizzle the 1 tsp white truffle oil evenly over the fries and toss lightly (use sparingly—truffle oil is concentrated). Sprinkle the 1 cup grated Parmesan cheese and the chopped parsley evenly over the fries and toss gently so cheese melts slightly from the residual heat.
Grainy Mustard Aioli
Combine ingredients
In a small bowl, whisk together 3 tbsp mayonnaise, 1 tbsp whole-grain mustard, 1 tsp fresh lemon juice, and the grated garlic clove until smooth and uniform.
Chill briefly
For best flavor, cover and refrigerate the aioli for at least 10–15 minutes to let flavors meld. Bring to cool room temperature before serving if desired.