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Ingredients
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Fries
Grainy Mustard Aioli
Method
Fries
- 1
Prepare the Potatoes
Wash the Russet potatoes thoroughly to remove any dirt. Cut them into evenly sized sticks, about 1/4 inch thick.
- 2
Soak the Potatoes
Place the cut fries in a bowl of cold water and soak for at least 30 minutes to remove excess starch. This will help them become crispy when baked.
- 3
Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 4
Season the Fries
Drain the soaked fries and pat them dry with paper towels. In a large bowl, combine the fries with olive oil, truffle oil, salt, and black pepper. Toss well to coat evenly.
- 5
Bake the Fries
Spread the fries evenly on the prepared baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
- 6
Add Parmesan
Remove the fries from the oven and immediately sprinkle grated Parmesan cheese over the hot fries. Toss gently to combine.
Grainy Mustard Aioli
- 7
Prepare the Aioli
In a medium bowl, combine mayonnaise, grainy mustard, lemon juice, minced garlic, salt, and black pepper. Mix well until smooth and creamy.
- 8
Taste and Adjust
Taste the aioli and adjust seasoning as needed, adding more salt, pepper, or lemon juice to suit your preference.
- 9
Serve
Transfer the aioli to a serving bowl and serve alongside the truffle Parmesan fries for dipping.
