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Ingredients
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Fries
Grainy Mustard Aioli
Method
Fries
- 1
Prep the Potatoes
Wash and peel the Russet potatoes. Cut them into thin strips, about 1/4 inch thick, to create fries.
- 2
Soak the Potatoes
Place the cut fries into a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes the fries crispy.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature for frying.
- 4
Fry the Potatoes
Drain and pat the soaked fries dry with paper towels. Carefully add a batch of fries to the hot oil and fry until golden brown and crispy, about 4-5 minutes. Remove them with a slotted spoon and drain on paper towels.
- 5
Season the Fries
While the fries are still hot, drizzle them with truffle oil, and sprinkle with grated Parmesan cheese, salt, and black pepper. Toss to combine.
Grainy Mustard Aioli
- 6
Combine Ingredients
In a medium bowl, combine the mayonnaise, grainy mustard, minced garlic, lemon juice, salt, and black pepper.
- 7
Mix Well
Whisk the mixture together until smooth and well combined. Adjust seasoning to taste.
- 8
Serve
Transfer the aioli to a serving bowl and refrigerate until ready to serve alongside the truffle Parmesan fries.