Truffle Parm Fries Recipe

Prepare potatoes

Cut the scrubbed potatoes into 1/3–1/2-inch (8–12 mm) fries. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch. Drain and then place in a large bowl of cold water; refrigerate for at least 30 minutes or up to 2 hours (this helps them crisp).

Dry and par-cook

Drain the soaked potatoes and pat completely dry with clean kitchen towels or paper towels. Heat 400 ml of oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Working in batches to avoid crowding, fry the potatoes for 4–5 minutes until pale and just tender but not browned. Remove with a slotted spoon and drain on paper towels. Let rest 5 minutes.

Final fry

Increase oil temperature to 375°F (190°C) by adding the remaining oil to reach temperature if needed. Fry the par-cooked potatoes in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a rack or paper towels immediately.

Season and finish

While still hot, place the fries in a warm bowl. Sprinkle the 1.5 tsp fine sea salt, 1 tsp freshly ground black pepper, 3 tbsp grated Parmesan, and 2 tbsp chopped parsley over the fries. Drizzle 1.5 tsp truffle oil evenly over and toss gently with tongs to coat without crushing. Taste and adjust seasoning with more salt or pepper if needed.

Make the aioli

In a small bowl whisk together 1 cup mayonnaise, 1 tbsp fresh lemon juice, 1/2 tsp lemon zest, 1 finely minced garlic clove, 0.75 tsp truffle oil, 1/2 tsp Dijon mustard, 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper until smooth and emulsified. Taste and adjust lemon, truffle oil, or salt to preference. Cover and chill for at least 15 minutes to allow flavors to meld.

Serve

Serve the hot truffle Parmesan fries immediately with the chilled truffle & lemon aioli on the side for dipping. For portioning roughly 200 calories for the aioli per serving (as listed), spoon about 2 tbsp of aioli per serving alongside the fries.