Parmesan Truffle Frieswith Truffle Aioli combine 3 of the best foods: cheese, truffles, and French fries! The sharp Parmigiano-Reggiano, robust truffle oil, crispy potatoes, and creamy aioli are a mouthwatering combination and the perfect side.
Chill potatoes - Place the cut potato in a large bowl and fill with cold water. Place the bowl in the refrigerator to chill for at least 30 minutes and as long as overnight. When ready to fry, drain the water completely and place the sliced potatoes on a clean kitchen towel or on paper towels to dry right before frying.
2 Yukon gold or Russet potatoes
Heat oil for frying - Add about 3 inches of oil to a large pot or dutch oven and heat the oil to 300˚F. If you don’t have a thermometer, take the end of a wooden spoon and dip it in the oil. If the oil starts to bubble against the spoon, it’s ready for frying.
1 quart frying oil
First fry - Add a third of the potatoes to the oil and cook for 5 minutes, until the potatoes turn light golden brown. Remove from the oil, carefully shake the excess oil into the pot, and place the fries on a rack. Return the oil back to 300˚F between each batch to ensure the fries cook evenly.
2 Yukon gold or Russet potatoes
Second fry - Once all of the fries have cooked once, increase the heat of the oil to 400˚F. Repeat the process and add a third of the fries to the oil and fry until they become deep golden brown.
Season fries - Remove the fries from the oil, shake off the excess oil, and place in a mixing bowl. Use a paper towel to blot some of the oil if necessary. Drizzle with truffle oil and season with parmigiano-reggiano, salt, and pepper. Gently toss and serve immediately.
2 teaspoon black truffle oil, ½ cup parmigiano reggiano, sea salt or kosher salt, freshly ground black pepper
Truffle Aioli
Whisk ingredients - Add mayonnaise, truffle oil, lemon zest, lemon juice, and garlic to a bowl and whisk until combined.
½ cup mayonnaise, 1 teaspoon black truffle oil, 1 teaspoon lemon zest, ½ teaspoon lemon juice, 1 clove garlic
Season - Season with salt and black pepper and add more lemon juice to taste. Whisk until combined.
freshly ground black pepper, sea salt or kosher salt
Chill then serve - Chill for at least 30 minutes before serving.
Notes
StorageRefrigerate homemade French fries and aioli in separate airtight containers in the for up to 5 days. In order to reheat fries, heat oven to 300°F and heat for 5-10 minutes, until crispy.Top Tips
Cut fries evenly - Cut the fries so they have the same width. This will help them cook evenly in the oil.
Use premium truffle oil - Cheap truffle oil is made with synthetic flavoring, not real truffle. As a result, you will not get as rich of a flavor and you will ned to use a lot more to add truffle flavor. If you use premium truffle oil, you will only need a little.
Be sure to fry the potatoes twice - We fry them the first time at a lower temperature to soften the potatoes and create a water tight barrier so they stay moist when they are fried again. We fry them the second time to make them crispy.
Leftover oil - Wait for the oil to cool then pour it into a sealed bottle or jar. You can either reuse the oil or throw it out.
Frozen Fries - In order to make parmesan truffle fries with frozen fries, just follow the instructions on the packaging, then toss in the recipe seasoning.