Truffle Fries Recipe
truffle oil, grana padano, garlic aioli
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Ingredients
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Fries
Garlic Aioli
Method
Fries
- 1
- 2
Fry the Potatoes
Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 325°F (165°C). Fry the potatoes in batches for about 4–5 minutes until soft but not colored. Remove and drain on paper towels. Increase the oil temperature to 375°F (190°C) and fry the potatoes again in batches for 2–3 minutes until golden and crispy. Drain and transfer to a large mixing bowl.
- 3
Season and Finish
While the fries are still hot, drizzle with white truffle oil, sprinkle with salt and black pepper, and toss to coat evenly. Plate the fries and top with finely grated Grana Padano cheese and chopped parsley if using.
Garlic Aioli
- 4
Make the Aioli
In a medium bowl, whisk together the egg yolk, lemon juice, Dijon mustard, and minced garlic. Slowly drizzle in the olive oil and vegetable oil while whisking continuously to emulsify the mixture. Continue whisking until the aioli is thick and smooth. Season with salt and black pepper to taste. Refrigerate until ready to serve.