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Ingredients
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Fries
Method
Preparation
Prepare the Fries
1. Peel the Russet potatoes and cut them into thin strips. Rinse in cold water and soak for at least 30 minutes to remove excess starch. Drain and pat dry.
Fry the Potatoes
2. In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Carefully add the potato strips in batches, frying until golden brown and crispy, about 4-5 minutes per batch.
Season the Fries
3. Remove the fries from the oil and drain on paper towels. While they are still hot, sprinkle with salt, black pepper, and half of the Parmesan cheese. Drizzle with truffle oil and toss to coat.
Prepare the Truffle Aioli
4. In a small bowl, combine the mayonnaise, minced garlic, truffle oil, lemon juice, and salt. Mix well until smooth.
Serve
5. Serve the fries hot, topped with remaining Parmesan cheese and alongside the truffle aioli for dipping.
