Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Mustard Aioli
Method
Fries
- 1
Prepare 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 in a large bowl of cold water and soak for at least 30 minutes to remove excess starch. This will help them become crispier when fried.
- 3
Heat the Oil
In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 4
Fry the Potatoes
Drain and pat dry the soaked fries with paper towels. Fry them in batches for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 5
Season the Fries
While the fries are still hot, drizzle with truffle oil and sprinkle with salt and grated Parmesan cheese. Toss gently to combine.
Mustard Aioli
- 6
Mix the Ingredients
In a medium bowl, combine mayonnaise, grainy mustard, minced garlic, and lemon juice. Stir until well combined.
- 7
Season the Aioli
Add salt and black pepper to taste. Adjust the seasoning according to your preference.
- 8
Chill the Aioli
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
