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Frequently paired with
The best thing to pair and share with Truffle Fries
Ingredients
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Fries
Dijon Aioli
Toppings
Method
Fries Preparation
Cutting the Potatoes
Wash and peel the russet potatoes. Cut them into even sticks, about 1/4 inch thick.
Soaking the Potatoes
Place the cut fries in a large bowl of cold water and soak for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.
Heating the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
Frying the Potatoes
Carefully add the fries in batches to the hot oil and fry for about 4-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Seasoning the Fries
While the fries are still hot, sprinkle with truffle salt to taste and toss to coat evenly.
Dijon Aioli Preparation
Mixing the Ingredients
In a medium bowl, combine the mayonnaise, Dijon mustard, minced garlic clove, and lemon juice.
Seasoning
Add salt to taste and mix well until smooth and creamy.
Serving
Serving the Dish
Place the hot fries on a serving platter and sprinkle freshly grated Parmesan cheese on top. Serve immediately with the Dijon aioli on the side for dipping.