Jul 14 2026
Restaurants›Terza›Truffle Fries With Garlic Aioli Recipe

Truffle Fries With Garlic Aioli Recipe

Inspired by Terza
Time1h
Serves4

pecorino, truffle oil, florentine spice.

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Ingredients

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For the Truffle Fries

For the Garlic Aioli

Method

For the Truffle Fries

  1. 1

    Prepare the Potatoes

    Wash and peel the Russet potatoes. Cut them into thin strips or wedges, about 1/4 inch thick.

  2. 2

    Soak the Potatoes

    Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes to remove excess starch. This helps achieve a crispier fry.

  3. 3

    Heat the Oil

    In a deep fryer or a large pot, heat the vegetable oil to 350°F (175°C). Ensure there is enough oil to fully submerge the fries.

  4. 4

    Fry the Potatoes

    Drain the soaked potatoes and pat them dry with paper towels. Carefully add the potatoes in batches to the hot oil. Fry for about 4-5 minutes or until golden brown and crispy.

  5. 5

    Drain and Season

    Remove the fries from the oil and drain on paper towels. While still hot, drizzle with truffle oil and sprinkle with grated Pecorino cheese, Florentine spice, and salt. Toss gently to coat.

For the Garlic Aioli

  1. 6

    Combine Ingredients

    In a mixing bowl, combine mayonnaise, minced garlic, and lemon juice. Stir well to mix all ingredients.

  2. 7

    Season

    Add salt and black pepper to taste, adjusting to your preference.

  3. 8

    Chill

    Refrigerate the aioli for at least 15 minutes before serving to allow the flavors to meld.

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