Truffle French Fries, Herb Aioli Recipe

Name: Tropical Beach Cafes Truffle French Fries, Herb Aioli Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 3 servings
Cuisine: French
Ingredients: 3 medium Russet potatoes; 1 l Vegetable oil (or canola oil) for frying; 2 tsp Truffle oil (white or black, preferably extra virgin); 1 tsp Fine sea salt; 1 tsp Freshly ground black pepper; 2 tbsp Fresh flat-leaf parsley, finely chopped; 3 tbsp Grated Parmesan (optional); 3 tbsp Mayonnaise (preferably full-fat); 2 tbsp Sour cream or Greek yogurt; 1 tsp Lemon juice, freshly squeezed; 1 clove Garlic, grated or finely minced; 1 tbsp Fresh chives, finely chopped; 1 tbsp Fresh flat-leaf parsley, finely chopped; 1 tsp Fresh tarragon or basil (optional), finely chopped; 1 tsp Truffle oil (for aioli; optional but recommended); 1 tsp Fine sea salt; 0.5 tsp Freshly ground black pepper

Inspired by Tropical Beach Cafe

Time1h 10m

Serves3

Make Truffle French Fries, Herb Aioli Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fries

3 medium Russet potatoes

4 1/4 cup (1 l) Vegetable oil (or canola oil) for frying

2 tsp Truffle oil (white or black, preferably extra virgin)

1 tsp Fine sea salt

1 tsp Freshly ground black pepper

2 tbsp Fresh flat-leaf parsley, finely chopped

3 tbsp Grated Parmesan (optional)

Herb Aioli

3 tbsp Mayonnaise (preferably full-fat)

2 tbsp Sour cream or Greek yogurt

1 tsp Lemon juice, freshly squeezed

1 clove Garlic, grated or finely minced

1 tbsp Fresh chives, finely chopped

1 tbsp Fresh flat-leaf parsley, finely chopped

1 tsp Fresh tarragon or basil (optional), finely chopped

1 tsp Truffle oil (for aioli; optional but recommended)

1 tsp Fine sea salt

1/2 tsp Freshly ground black pepper

Method

Fries

Prep potatoes

Wash and peel the russet potatoes (peeling optional). Cut into even 1/3- to 1/2-inch sticks. Place cut potatoes in a large bowl of cold water and let them soak for 30 minutes to remove excess starch (helps fries crisp).

Rinse and dry

After soaking, drain and rinse the potatoes under cold running water until the water runs clear. Spread them in a single layer on clean kitchen towels or paper towels and pat completely dry. Any surface moisture will cause oil splatter and soggy fries.

First fry (blanch)

Pour about 1 liter of oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C). Working in batches, fry the dried potato sticks for 4–5 minutes until they are soft and pale (no color). They should be cooked through but not browned. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Let cool for at least 10 minutes. Meanwhile, keep the oil at 325°F between batches.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the cooled potatoes again in batches for 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season and finish

While the fries are still hot, place them in a large bowl. Immediately toss with the 2 tsp truffle oil, 1 tsp fine sea salt, 1 tsp freshly ground black pepper, and the 2 tbsp chopped parsley. If using, sprinkle the 3 tbsp grated Parmesan and gently toss to combine so the cheese melts into the hot fries.

Serve

Transfer the truffle fries to a serving dish and serve hot alongside the herb aioli.

Herb Aioli

Combine base ingredients: In a small bowl, whisk together 3 tbsp mayonnaise and 2 tbsp sour cream (or Greek yogurt) until smooth.

Add aromatics and herbs: Stir in 1 tsp fresh lemon juice, the grated or minced clove of garlic, 1 tbsp chopped chives, 1 tbsp chopped parsley, and 1 tsp chopped tarragon or basil if using.

Season and finish: Add 1 tsp truffle oil (optional), 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. Taste and adjust—add more lemon for brightness, more truffle oil for earthiness, or a pinch more salt as needed.

Chill briefly: Cover and refrigerate the aioli for at least 10 minutes to allow flavors to meld. Bring to room temperature for a few minutes before serving if chilled longer.

Serve: Spoon the herb aioli into a small ramekin. Serve alongside the hot truffle fries for dipping.