Parmesan Truffle Fries Recipe

Preparation

1. 1

   Prepare the Potatoes

   Wash and peel the Russet potatoes. Cut them into thin strips (about 1/4 inch thick) to resemble fries. Place them in a bowl of cold water and let them soak for at least 30 minutes to remove some starch.

2. 2

   Make the Garlic Aioli

   In a small bowl, combine 1/2 cup mayonnaise, 1 clove minced garlic, 1 tsp lemon juice, and salt to taste. Mix well and set aside in the refrigerator.

3. 3

   Fry the Potatoes

   Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Drain the soaked potatoes and pat them dry with paper towels. Carefully add the potatoes to the hot oil in small batches, frying until golden brown and crispy, about 4-5 minutes per batch.

4. 4

   Season and Serve

   Remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle with salt, black pepper, grated Parmesan cheese, and drizzle with truffle oil. Toss gently to coat. Serve immediately with garlic aioli on the side.