Truffle Fries Recipe
White Truffle Oil, Parmesan, Fried Parsley, Calabrian Chile Aioli
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Ingredients
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Fries
Toppings
Calabrian Chile Aioli
Method
Fries Preparation
- 1
Cut the Potatoes
Wash and peel the Russet potatoes. Cut them into thin strips to form fries.
- 2
Soak the Fries
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.
- 3
Dry the Fries
Drain the soaked fries and pat them dry using a clean kitchen towel.
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 5
Fry the Potatoes
Fry the potatoes in batches, avoiding overcrowding. Fry until golden brown and crispy, about 5-7 minutes per batch.
- 6
Season the Fries
Remove the fries from the oil and drain them on paper towels. Immediately sprinkle with salt while still hot.
Toppings Assembly
- 7
Add Truffle Oil
Drizzle the white truffle oil over the hot fries while they are still warm.
- 8
Add Parmesan Cheese
Grate the Parmesan cheese and sprinkle it generously over the fries.
- 9
Fry the Parsley
In the same oil used for frying, add the fresh parsley and fry for about 30 seconds until crispy. Remove and drain on paper towels.
- 10
Garnish with Parsley
Top the fries with the crispy fried parsley.
Calabrian Chile Aioli Preparation
- 11
Mix Ingredients
In a bowl, combine mayonnaise, Calabrian chili paste, minced garlic, lemon juice, and salt. Mix until smooth.
- 12
Chill
Refrigerate the aioli for at least 15 minutes before serving.