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Ingredients
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Fries
Grainy Mustard Aioli
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thin strips, about 1/4 inch thick.
- 2
Soak the Potatoes
Place the cut potato strips in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes the fries crispier.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 4
- 5
Season the Fries
While the fries are still hot, drizzle with truffle oil and sprinkle with grated Parmesan cheese, salt, and black pepper. Toss to coat evenly.
Grainy Mustard Aioli
- 6
Make the Aioli
In a medium bowl, combine mayonnaise, grainy mustard, lemon juice, and minced garlic (mince the garlic clove finely).
- 7
Season the Aioli
Mix well and season with salt and black pepper to taste. Adjust as necessary.
- 8
Serve
Transfer the aioli to a serving bowl and serve alongside the truffle Parmesan fries.
