Truffle Parmesan Fries with Homemade Aioli
I mean, you can't go wrong with truffle, you just can't. It's A beautifully complex flavor that pairs perfectly with the parmesan on these crispy, golden homemade fries. The aioli is yet another vehicle to get the truffle into your mouth. If you're going all out and making this dish with fresh truffles, first, jealous, second, pair it with a Barolo!
Ingredients
For the Fries
- 2 lbs russet potatoes peeled, cut to fries ¼ inch thick
- oil or more, depending on the size of your pot. It come at least half way up the sides of your pot.
- 2 teaspoon salt or truffle salt
- ½ C parmesan cheese grated
- 1 tablespoon thyme leaves for garnish
For the Aioli
- 2 eggs one whole egg, one yolk, room temperature
- 1 c vegetable oil
- 1 clove garlic diced
- 1 tablespoon Dijon mustard
- 2 teaspoon lemon juice
- ½ teaspoon salt
- ½ teaspoon truffle oil you can add more, to taste, just add a little at a time
Instructions
- Place the cut and peeled fries in a large bowl of cold water. Let sit for at least one hour, up to three.
- Heat a medium pot of water over high heat. Strain the fries, and add them to the pot. Let them boil for five minutes Strain and cool.
- Dry the fries on a cooling rack for two hours (or overnight if you can manage it). Dry them completely before the next step using clean tea towels or paper towels. The drier they are, the crispier they get.
- Heat a large pot with oil for deep fat frying over medium high heat. You want the temperature of the oil to be around 350°F. Add the fries in batches, so the form a single layer at the top of the oil. cook for 7-10 minutes, then remove to a wire cooling rack on top of a baking sheet. The fries will not be golden yet.
- After all the fries have cooked once, allow the oil in the pot to come back up to 350°F. Repeat the process batching the fries. This time, cook for 3-5 minutes, or until they turn golden brown. Remove to your baking sheet. Sprinkle with salt or truffle salt. Let them rest for 5 minutes.
- Place the fries on a serving patter, top with parmesan and thyme leaves.
Make the Aioli
- Add the eggs, oil, Dijon mustard, lemon juice, garlic, and salt to a tall and deep dish. Using your immersion blender, work your way up and down the dish until the mixture is thickened and smooth. Add the truffle oil at the end, taste to see if it's enough for you. If not, try adding more, ¼ tablespoon at a time.
Video
Notes
The fry process is lengthy, but worth it, I promise.
Truffle oil is very potent. So even though ½ teaspoon may not seem like a lot for the aioli, start there and add a bit at a time until you find what you like!
Nutrition
Serving: 150gCalories: 691kcalCarbohydrates: 29gProtein: 11gFat: 61gSaturated Fat: 11gPolyunsaturated Fat: 32gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 90mgSodium: 1735mgPotassium: 689mgFiber: 2gSugar: 1gVitamin A: 304IUVitamin C: 13mgCalcium: 191mgIron: 2mg
Tried this recipe?Let us know how it was!