Garlic Truffle Fries Recipe

Prep potatoes

Wash and peel potatoes if desired. Cut each potato into 1/4- to 1/3-inch fries (matchstick). Rinse cut fries under cold water until the rinse runs clear to remove surface starch.

Soak the rinsed fries in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to remove more starch; this yields crisper fries. Drain and pat completely dry with clean kitchen towels or paper towels.

Toss the dried fries in a large bowl with the cornstarch, ensuring an even, light coating. This helps create a crunchy exterior.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). If you don't have a thermometer, the oil should shimmer but not smoke.

Blanch fry batch: Fry fries in two or three small batches for 3–4 minutes each until just tender and pale (do not brown). Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Let cool 5–10 minutes.

Increase oil temperature to 375°F (190°C). Fry the cooled, partially cooked fries in batches for 2–3 minutes or until golden brown and crisp. Drain on a wire rack or paper towels.

While fries are hot, immediately transfer them to a large mixing bowl. Add the fine sea salt and black pepper and toss to season evenly.

In a small warm skillet, add the extra-virgin olive oil over low heat. Add the minced garlic and cook gently for about 30–45 seconds until fragrant but not browned. Remove from heat.

Pour the garlic-infused olive oil over the hot fries and toss gently to coat. Then drizzle the white truffle oil over the fries and toss again to distribute the truffle flavor evenly (start with 1 tablespoon; you can adjust next time if stronger aroma is desired).

Add the grated Parmesan and chopped parsley to the fries and toss until evenly combined. Serve immediately so fries remain crisp.

In a small bowl combine mayonnaise, finely chopped rosemary, minced garlic, lemon juice, salt, and black pepper. Stir until smooth and well combined.

Taste and adjust seasoning. If you want a hint of truffle in the aioli, stir in the optional 1/4 teaspoon white truffle oil a little at a time and re-taste so it doesn't overpower the aioli.

Cover and chill for at least 15 minutes to let flavors meld. Serve chilled alongside the hot fries for dipping.