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Ingredients
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Fries
Parmesan Aioli
Finishing Touch
Method
Prepare the Fries
- 1
Cut the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips (about 1/4 inch thick) to form fries.
- 2
Soak the Potatoes
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 and makes the fries crispier.
- 3
Dry the Potatoes
Drain the soaked fries and pat them dry with paper towels to remove excess moisture.
- 4
Heat the Oil
In a deep fryer or a large pot, heat the vegetable oil to 350°F (175°C).
- 5
Fry the Potatoes
Carefully add the dried potato strips to the hot oil in batches. Fry for about 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels. Sprinkle with salt immediately.
Make the Parmesan Aioli
- 6
Combine Ingredients
In a mixing bowl, combine mayonnaise, grated Parmesan cheese, minced garlic, lemon juice, salt, and black pepper.
- 7
Mix Well
Stir the mixture until all ingredients are well combined. Adjust seasoning to taste.
- 8
Chill
Cover and refrigerate the aioli for at least 30 minutes before serving to let the flavors meld.
Finish the Dish
- 9
Drizzle with Truffle Oil
Once the fries are ready, transfer them to a serving plate and drizzle with white truffle oil.
- 10
Garnish
Sprinkle with chopped fresh parsley for a pop of color and added flavor.
- 11
Serve with Aioli
Serve the truffle fries hot with the Parmesan aioli on the side for dipping.