Truffle Fries Recipe
truffle salt, truffle oil, & parsley w/ black garlic aioli
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Ingredients
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Fries
Black Garlic Aioli
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into evenly-sized fries (about 1/4 inch thick).
- 2
Soak the Fries
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch for a crispier fry.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the correct temperature.
- 4
Fry the Potatoes
Drain the fries from the water and pat them dry with a clean towel. Carefully add them to the hot oil in batches to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes per batch.
- 5
Season the Fries
Remove the fries from the oil and place them on paper towels to drain excess oil. While they are still hot, toss them with truffle salt, truffle oil, and chopped parsley.
Black Garlic Aioli
- 6
Mix the Ingredients
In a mixing bowl, combine the mayonnaise, minced black garlic, lemon juice, garlic powder, salt, and black pepper.
- 7
Blend Until Smooth
Whisk the ingredients together until well blended and smooth. Taste and adjust seasoning if necessary.
- 8
Chill the Aioli
Cover the aioli with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
