Truffle Fries with a Truffle and Garlic Aioli Sauce                                                                                 

 

Ingredients: Fries:

5 Russet potatoes peeled and sliced thin like fries

4 TBSP truffle oil (I use Nuvo)

Basil-handful-minced

12 minced garlic cloves

2 cups grated parmesan cheese

Vegetable oil for frying

Salt

 

Ingredients: Aioli:

1 ½ cups of mayo

2 tsps truffle oil

3 garlic cloves-crushed

5 basil leaves-minced

½ tsp smoked paprika

½ lemon-juiced

Salt & Pepper to taste

 

Instructions:

Fill a dutch oven pot with 5 inches of vegetable oil on medium high heat.  Once the oil is hot, add the fries and cook until they are golden brown, about 10 to 12 minutes.  Cooking in batches. Remove the fries to a paper towel lined dish to let the oil drain off.  Add salt.  Add all of the ingredients listed under fries.  Mix well.  At this point taste to see if there’s enough salt.  Mix all of the ingredients for the aioli in a small bowl. Serve with fries.

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