Parmesan Truffle Fries Recipe
Crispy fries tossed in salt and truffle oil. Finished with fresh grated parmesan and chives. Served with a parmesan lime aioli.
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Ingredients
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Fries
Parmesan Lime Aioli
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips, about 1/4 inch thick.
- 2
- 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 oil reaches the proper temperature.
- 4
Fry the Potatoes
Drain and pat the soaked potatoes dry. Carefully add them to the hot oil in batches, frying for about 5-7 minutes or until they are golden brown and crispy. Remove them using a slotted spoon and drain on paper towels.
- 5
Season the Fries
While the fries are still hot, drizzle with truffle oil and sprinkle with salt. Toss to coat evenly.
- 6
Add Cheese and Chives
Immediately sprinkle the fresh grated Parmesan cheese and chopped chives over the fries. Toss again to ensure even distribution.
Parmesan Lime Aioli
- 7
Combine Ingredients
In a medium bowl, combine the mayonnaise, fresh lime juice, minced garlic, and quarter cup of Parmesan cheese.
- 8
Mix Well
Stir all the ingredients together until smooth and well combined. Season with salt to taste.
- 9
Chill
Cover the aioli with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld.