This recipe makes homemade truffle fries served with garlic herb aioli.
Yield: 4 servings
Ingredients
Garlic Herb Aioli:
1/3 cup light mayonnaise
2 tablespoons chives
1 tablespoon parsley
1/2 tablespoon lemon juice
2 garlic cloves, minced
Salt, to taste
Black pepper, to taste
Truffle Fries:
2 to 3 large russet potatoes
Avocado oil, for frying
2 tablespoons truffle oil
1/4 cup grated Parmesan
2 tablespoons parsley
Salt, to taste
Black pepper, to taste
Instructions
1. Mix the mayonnaise, chives, parsley, lemon juice, garlic, salt, and black pepper until fully combined. Set the aioli aside.
2. Cut the potatoes into 1/2-inch-thick fries and soak them in ice water for at least 30 minutes to remove excess starch. Drain and dry thoroughly.
3. Heat the avocado oil to 325°F (165°C). Fry the potatoes in batches for 5 minutes, taking care not to overcrowd the pan.
4. Remove the fries from the hot oil and place them in the refrigerator.
5. Increase the oil temperature to 375°F (190°C). Fry the potatoes a second time for 3 to 4 minutes, or until golden and crisp.
6. Transfer the cooked fries to a cooling rack, then place them into a large bowl.
7. Drizzle the fries with truffle oil and toss with the Parmesan, parsley, salt, and black pepper.
8. Serve immediately while hot with the garlic herb aioli for dipping.
Recipe note: The original recipe does not specify how long the par-cooked fries should remain in the refrigerator before the second fry.
