Truffle Fries Recipe
Topped with truffle salt & parmesan cheese. Served with rosemary – garlic aioli.
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Ingredients
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Fries
Rosemary-Garlic Aioli
Method
Fries Preparation
- 1
Cut the Potatoes
Wash and peel the russet potatoes. Cut them into fries, about 1/4 inch thick. Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- 2
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to check the temperature.
- 3
Dry the Fries
Drain the soaked fries and pat them dry with paper towels to remove excess moisture.
- 4
Fry the Potatoes
Carefully add a batch of fries to the hot oil, frying for 4-6 minutes until they are golden brown and crispy. Avoid overcrowding the pot.
- 5
Drain and Season
Remove the fries with a slotted spoon and place them on a paper towel-lined plate to drain the excess oil. While they are still hot, sprinkle with truffle salt and grated parmesan cheese.
Aioli Preparation
- 6
Combine Ingredients
In a mixing bowl, combine the mayonnaise, minced garlic, finely chopped rosemary, and lemon juice. Mix until smooth.
- 7
Season the Aioli
Add salt and black pepper to the aioli mixture to taste. Adjust seasoning as necessary.
- 8
Chill
Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld.
