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Ingredients
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Fries
Truffle Parmesan Topping
Garlic Aïoli
Method
Fries
prepare potatoes
Wash and peel the russet potatoes if desired (skin on is fine). Cut into 1/3–1/2 inch thick batonnet fries so they cook evenly. Place cut fries in a large bowl of cold water and let sit for 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse.
dry and coat
Thoroughly dry the drained potatoes with clean kitchen towels or paper towels. Place the dried fries in a bowl, toss with cornstarch until lightly and evenly coated (this helps them crisp).
par-cook (optional oven method)
If you prefer baking instead of deep frying: preheat oven to 425°F (220°C). Toss the coated fries with 2 tablespoons olive oil (or use 2 tbsp from Truffle Parmesan Topping if preferred), spread on a single layer on a parchment-lined sheet, and bake 18–25 minutes, turning once, until golden and crispy. Proceed to finish with truffle-parm topping and parsley.
fry
Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches without crowding for 4–5 minutes until tender and pale gold. Remove to a wire rack or paper towels and let rest for 5 minutes. Increase oil temperature to 375°F (190°C). Return fries in batches and fry again for 2–3 minutes until deep golden and crisp. Drain on paper towels and immediately season with 1 tsp fine sea salt and 1 tsp black pepper while hot.
finish
Transfer hot fries to a large serving bowl or platter. Drizzle the 2 tbsp extra-virgin olive oil over the fries (from Truffle Parmesan Topping), immediately sprinkle the 3 tbsp grated Parmesan (and optional 1 tbsp Pecorino Romano) and the 1 tsp truffle oil evenly over the fries. Toss gently to coat so cheese melts slightly from the heat. Sprinkle chopped parsley on top.
Garlic Aïoli
In a small bowl, combine 3 tbsp mayonnaise, minced garlic, 1 tsp lemon juice, 1 tsp Dijon mustard, a pinch of sea salt, and a pinch of black pepper. Whisk until smooth. If the aïoli is too thick, whisk in up to 1 tsp water to reach desired dipping consistency. Taste and adjust salt, lemon, or garlic to preference.
Chill for at least 10 minutes to let flavors meld, or serve immediately at room temperature alongside the fries.