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Ingredients
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For the Pommes Frites
For the Preserved Truffle Aïoli
Method
For the Pommes Frites
- 1
- 2
Dry the Potatoes
After soaking, drain the potatoes and lay them out on a clean kitchen towel. Pat them dry thoroughly to remove moisture.
- 3
Heat the Oil
In a large, deep pot, heat the vegetable oil to 325°F (160°C). Use a thermometer to ensure the correct temperature.
- 4
Fry the Potatoes (First Fry)
Working in batches, carefully add the dried potato strips to the hot oil. Fry for about 4-5 minutes until they are soft but not browned. Remove them with a slotted spoon and let them drain on paper towels.
- 5
Increase the Oil Temperature
Raise the oil temperature to 375°F (190°C) for the second fry.
- 6
Fry the Potatoes (Second Fry)
Again, in batches, fry the potatoes until they are golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels. While still hot, sprinkle with salt.
For the Preserved Truffle Aïoli
- 7
Combine Egg Yolk and Garlic
In a mixing bowl, whisk together the egg yolk and minced garlic until smooth.
- 8
Add Dijon Mustard and Lemon Juice
Add the Dijon mustard and lemon juice, whisking until well combined.
- 9
Emulsify the Oil
Slowly drizzle in the vegetable oil while whisking constantly to create an emulsion. Continue until the mixture thickens.
- 10
Incorporate Truffles and Season
Fold in the chopped preserved truffles, salt, and black pepper. Adjust seasoning to taste.