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Ingredients
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APPETIZERS - FRIES
SAUCE - TRUFFLE AÏOLI
Method
PREP AND FRY FRIES
- 1
Prepare and cut potatoes
Scrub potatoes clean and cut into evenly sized fries about 1/4 inch (6 mm) thick.
- 2
Soak to remove starch
Place cut fries in cold water and soak 30-60 minutes to remove excess starch; drain and pat dry thoroughly.
- 3
Heat oil
Heat neutral frying oil in a heavy pot or fryer to 325°F (165°C).
- 4
First fry
Blanch fries in batches for 3-4 minutes until pale and flexible. Remove and drain on paper towels.
- 5
Second fry for crispness
Increase oil temperature to 375°F (190°C). Fry batches again 2-4 minutes until deep golden and crisp.
- 6
Season and finish
While fries are hot, season with kosher salt and black pepper. Toss with shaved truffle and grated Parmesan until evenly coated.
PREPARE TRUFFLE AÏOLI
- 7
Make aioli base
In a bowl, whisk together mayonnaise, minced garlic, and lemon juice until smooth.
- 8
Finish aioli with truffle
Whisk in truffle oil and salt. Adjust with more lemon or truffle oil to taste.
- 9
Chill (optional)
Let aioli rest in the fridge for 15-30 minutes to meld flavors.
TO SERVE
- 10
Arrange hot truffle fries on a platter. Serve with truffle aioli on the side for dipping, or drizzle a small amount on top just before serving.
