Truffle Parmesan French Fries Recipe
Shaved fresh with black truffle aïoli
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Ingredients
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Fries
Truffle Aïoli
Finish and garnish
Method
Fries
- 1
Prep and cut potatoes
Scrub the potatoes clean and pat dry. Cut into uniform batons about 1/2 inch (1.25 cm) thick for even cooking.
- 2
Soak and dry thoroughly
Soak cut potatoes in cold water for 30–60 minutes to remove surface starch. Drain well and pat completely dry with a clean towel.
- 3
Toss with coating and seasonings
In a large bowl, toss the potato batons with cornstarch until evenly coated. Add sea salt, black pepper, garlic powder, and smoked paprika; toss again to distribute.
- 4
- 5
Second fry to crisp
Increase oil temperature to 375°F (190°C). Fry the potatoes in batches until deep golden and crisp, about 2–4 minutes. Drain on paper towels.
- 6
Final seasoning
While hot, season the fries lightly with additional sea salt if desired.
Truffle Aïoli
- 7
Base emulsion
In a bowl, whisk together mayonnaise, minced garlic, and lemon juice until smooth.
- 8
Flavor with truffle
Stir in black truffle paste and season with salt and pepper. If desired, drizzle in olive oil to loosen the emulsion.
