Truffle Parm Fries Recipe

Inspired by Moxies - Victoria

Time1h

Serves4

Truffle & lemon aioli

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Ingredients

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Fries

4 medium Russet potatoes

4 cups Tuscany sunflower oil

1 tsp Celtic sea salt

2 tbs Truffle oil

1 cup Parmesan cheese

1 tbs Fresh parsley

Lemon Aioli

1 large Egg yolk

1 clove Garlic

2 tbs ReaLemon lemon juice

1 cup olive oil

to taste Celtic sea salt

to taste black pepper

Method

Fries Preparation

Cut and Soak Potatoes

Wash and cut the russet potatoes into thin fries. Soak them in cold water for at least 30 minutes to remove excess starch.

Heat Oil

In a large pot, heat vegetable oil to 350°F (175°C).

Fry Potatoes

Drain and pat dry the soaked potatoes. Fry them in batches until golden brown and crispy, about 4-5 minutes per batch.

Season and Toss

Remove fries from the oil and drain on paper towels. While hot, toss with salt, truffle oil, and grated Parmesan cheese. Garnish with chopped parsley.

Lemon Aioli Preparation

Make the Aioli

In a bowl, whisk together the egg yolk, minced garlic, and lemon juice until combined. Slowly drizzle in the olive oil while whisking continuously until the mixture thickens.

Season

Season the aioli with salt and black pepper to taste.