Truffle Fries Recipe
Our classic fries, tossed in truffle oil and topped with grated Parmesan and fresh parsley. Served with Chef Paul’s truffle aioli.
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Ingredients
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Fries
Truffle Aioli
Method
Preparing the Fries
- 1
Cutting the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips to form fries.
- 2
Soaking the Potatoes
Soak the cut fries in cold water for at least 30 minutes to remove excess starch, then drain and pat dry.
- 3
- 4
Tossing with Truffle Oil
In a large bowl, toss the hot fries with truffle oil, salt, and black pepper until evenly coated.
- 5
Adding Cheese and Parsley
Sprinkle grated Parmesan cheese and finely chopped fresh parsley over the fries before serving.
Making the Truffle Aioli
- 6
Mixing the Ingredients
In a small mixing bowl, combine mayonnaise, minced garlic, lemon juice, and truffle oil. Mix well until creamy and smooth.
- 7
Seasoning the Aioli
Add salt to taste and mix again. Adjust seasoning if necessary.
