Restaurants›JOEY Mayfield›Truffle Parmesan Fries Recipe

Truffle Parmesan Fries Recipe

Inspired by JOEY Mayfield
Time1h
Serves2

grainy mustard aioli

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Ingredients

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Fries

Grainy Mustard Aioli

Method

Fries

1

Prep potatoes

Wash and scrub the russet potatoes. Leaving the skin on (optional), cut each potato into 1/4–1/2 inch thick sticks. Rinse the cut fries under cold water until water runs clear to remove excess starch.

2

Soak

Place the rinsed fries in a large bowl of cold water and soak in the refrigerator for at least 30 minutes, up to 2 hours. This firms the potatoes and removes more starch for crispier fries.

3

Dry

Drain the soaked fries and spread them on a clean kitchen towel or paper towels. Pat completely dry — moisture will cause oil splatter and reduce crispness.

4

Fry — first cook (blanch)

Pour about 1 inch of vegetable oil into a large heavy skillet or saucepan (or heat a deep fryer) and heat to 325°F (163°C). Working in batches, fry the potatoes for 3–4 minutes until softened but not browned. Remove with a slotted spoon and drain on paper towels.

5

Rest

Let the blanched fries cool for 10–15 minutes. This step can be done ahead; refrigerate for up to an hour before final frying.

6

Fry — second cook (crisp)

Increase the oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden brown and crisp. Remove to a wire rack or paper towels to drain.

7

Season and finish

While still hot, toss the fries in a large bowl with olive oil, kosher salt, black pepper and grated Parmesan so the cheese adheres to the fries. Drizzle the white truffle oil over the fries and add chopped parsley; toss gently to combine. Taste and adjust salt if needed.

Grainy Mustard Aioli

8

Combine mayonnaise, grainy mustard, Dijon mustard, lemon juice, minced garlic, honey, salt and black pepper in a small bowl. Whisk until smooth and homogenous. Taste and adjust acidity (more lemon), sweetness (more honey) or salt as desired.

9

Cover and refrigerate the aioli for at least 15 minutes to let flavors meld. Serve chilled alongside the hot truffle Parmesan fries.

To Serve

10

Arrange fries on a platter or individual plates. Spoon or pipe the grainy mustard aioli into a small bowl for dipping. Serve immediately so fries remain crispy.