Truffle Fries. Recipe

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.

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.

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.