Homemade Truffle Fries & Garlic Herb Aioli
Homemade Truffle Fries & Garlic Herb Aioli
Ingredients
For the Garlic Herb Aioli
- 1/3 cup light mayonnaise
- 2 tablespoons chives, finely chopped
- 1 tablespoon parsley, finely chopped
- 1/2 tablespoon lemon juice
- 2 garlic cloves, minced
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Truffle Fries
- 2 russet potatoes, large
- 8 cups ice water, as needed for soaking
- 4 cups avocado oil, or enough to deep fry
- 2 tablespoons truffle oil
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons parsley, finely chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Begin by preparing the garlic herb aioli. In a small bowl, combine the light mayonnaise, chopped chives, chopped parsley, lemon juice, and minced garlic cloves. Season with salt and black pepper to taste.
⏱️ 5 min
- 2
Stir all aioli ingredients thoroughly with a spatula until well combined. Cover and refrigerate until ready to serve.
⏱️ 2 min
- 3
For the truffle fries, peel the russet potatoes and slice them into 1/2 inch thick fries.
⏱️ 8 min
- 4
Place the sliced potatoes in a large bowl and cover them completely with ice water. Let them soak for at least 30 minutes to remove excess starch. This step is crucial for crispy fries.
⏱️ 5 min
- 5
After soaking, drain the potatoes thoroughly and pat them completely dry with paper towels or a clean kitchen towel. Ensure they are as dry as possible.
⏱️ 5 min
- 6
In a large heavy-bottomed saucepan or Dutch oven, heat the avocado oil to 325°F. Use a thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 325
- 7
Carefully add a single layer of fries to the hot oil, being careful not to overcrowd the pan. Fry for 5 minutes until they are lightly cooked but not yet golden. They will be pale and slightly soft.
⏱️ 5 min•🌡️ 325
- 8
Using a slotted spoon or spider, remove the fries from the oil and place them on a cooling rack set over a baking sheet. Repeat with the remaining batches of fries. Allow them to cool slightly.
⏱️ 5 min
- 9
Increase the oil temperature to 375°F.
⏱️ 3 min•🌡️ 375
- 10
Once the oil reaches 375°F, return the par-fried potatoes to the hot oil in batches. Fry for another 3-4 minutes, or until they are golden brown and crispy.
⏱️ 4 min•🌡️ 375
- 11
Remove the golden fries from the oil and place them back on the cooling rack to drain any excess oil.
⏱️ 2 min
- 12
Transfer the hot fries to a large mixing bowl. Drizzle with truffle oil, sprinkle with grated Parmesan cheese, chopped parsley, salt, and black pepper.
⏱️ 2 min
- 13
Gently toss the fries to ensure they are evenly coated with the truffle oil, cheese, and seasonings.
⏱️ 1 min
- 14
Serve the truffle fries immediately with the chilled garlic herb aioli on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Truffle Fries & Garlic Herb Aioli
For the Garlic Herb Aioli
- 1/3 cup light mayonnaise
- 2 tablespoons chives, finely chopped
- 1 tablespoon parsley, finely chopped
- 1/2 tablespoon lemon juice
- 2 garlic cloves, minced
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Truffle Fries
- 2 russet potatoes, large
- 8 cups ice water, as needed for soaking
- 4 cups avocado oil, or enough to deep fry
- 2 tablespoons truffle oil
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons parsley, finely chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Begin by preparing the garlic herb aioli. In a small bowl, combine the light mayonnaise, chopped chives, chopped parsley, lemon juice, and minced garlic cloves. Season with salt and black pepper to taste.
⏱️ 5 min - 2
Stir all aioli ingredients thoroughly with a spatula until well combined. Cover and refrigerate until ready to serve.
⏱️ 2 min - 3
For the truffle fries, peel the russet potatoes and slice them into 1/2 inch thick fries.
⏱️ 8 min - 4
Place the sliced potatoes in a large bowl and cover them completely with ice water. Let them soak for at least 30 minutes to remove excess starch. This step is crucial for crispy fries.
⏱️ 5 min - 5
After soaking, drain the potatoes thoroughly and pat them completely dry with paper towels or a clean kitchen towel. Ensure they are as dry as possible.
⏱️ 5 min - 6
In a large heavy-bottomed saucepan or Dutch oven, heat the avocado oil to 325°F. Use a thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 325 - 7
Carefully add a single layer of fries to the hot oil, being careful not to overcrowd the pan. Fry for 5 minutes until they are lightly cooked but not yet golden. They will be pale and slightly soft.
⏱️ 5 min•🌡️ 325 - 8
Using a slotted spoon or spider, remove the fries from the oil and place them on a cooling rack set over a baking sheet. Repeat with the remaining batches of fries. Allow them to cool slightly.
⏱️ 5 min - 9
Increase the oil temperature to 375°F.
⏱️ 3 min•🌡️ 375 - 10
Once the oil reaches 375°F, return the par-fried potatoes to the hot oil in batches. Fry for another 3-4 minutes, or until they are golden brown and crispy.
⏱️ 4 min•🌡️ 375 - 11
Remove the golden fries from the oil and place them back on the cooling rack to drain any excess oil.
⏱️ 2 min - 12
Transfer the hot fries to a large mixing bowl. Drizzle with truffle oil, sprinkle with grated Parmesan cheese, chopped parsley, salt, and black pepper.
⏱️ 2 min - 13
Gently toss the fries to ensure they are evenly coated with the truffle oil, cheese, and seasonings.
⏱️ 1 min - 14
Serve the truffle fries immediately with the chilled garlic herb aioli on the side for dipping.
⏱️ 1 min