Wash and peel the potatoes (peeling optional—leave skins on for more texture). Cut each potato into 1/2 inch (about 1.2 cm) thick sticks so pieces are uniform for even cooking. Place cut fries into a large bowl of cold water as you work to remove surface starch.

Soak the cut potatoes in cold water with 1 tablespoon coarse kosher salt for at least 30 minutes, ideally 1 hour. This removes more starch and helps achieve crispness. After soaking, drain and rinse the fries, then pat completely dry with clean kitchen towels or paper towels.

Toss the dried fries with 2 teaspoons cornstarch until lightly and evenly coated. The cornstarch gives an extra-crispy exterior without affecting flavor.

Heat the frying oil in a heavy Dutch oven or deep fryer to 325°F (163°C). Fry the potatoes in batches (do not overcrowd) for 4–5 minutes per batch until soft but not browned—this is the first blanching fry. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined tray to drain and cool for 10 minutes.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes or until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle each batch lightly with a pinch of salt while still hot.

Garlic Aioli

While fries are resting or frying, make the garlic aioli. In a small bowl combine 120 g mayonnaise, 2 grated garlic cloves, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon extra-virgin olive oil. Whisk until smooth.

Season to taste with a small pinch of salt and a pinch of freshly ground black pepper. Cover and refrigerate at least 15 minutes so flavors meld. Adjust acidity/salt before serving if needed.

Seasoning & Finish

When all fries are golden and drained, place them in a large warm bowl or on a serving platter. Immediately drizzle 1 teaspoon truffle oil over the fries, then add 1 teaspoon extra-virgin olive oil if using. Toss gently to coat; truffle oil is potent, so toss lightly to distribute aroma without overpowering.

Sprinkle the fries with 40 g finely grated Parmigiano-Reggiano, 2 tablespoons chopped parsley, 1 teaspoon chopped thyme leaves and 1 teaspoon freshly cracked black pepper. Toss gently to combine so cheese and herbs adhere to the hot fries.

Serve the Batatas Fritas hot with the garlic aioli on the side for dipping. Recommend portioning into 4 appetizer servings or 2–3 side-dish servings.