Parmesan Truffle Fries w/Garlic Aioli
Parmesan Truffle Fries w/Garlic Aioli
Any time truffle fries are on the menu at a restaurant, please know they will be ordered! We LOVE truffle fries!!!! Of course I had to make my own! One of my Mom’s favorite snacks was “home fries” with syrup. She would make homemade fries and dip them in syrup. As a kid, I didnt get it, but now, I can understand the sweet and salty aspect, but I still dont dip my fries in syrup. I learned how to make really good homemade fries from my Mom, since she made them all of the time. I knew I would master this recipe for truffle fries! Now, truffle oil is NOT cheap. It starts from $10 and goes up. Its one of those oils that a little goes a long way. Start by washing 4-6 medium to large russet potatoes.
Cut the potatoes down the middle and then cut them into thin strips.
Soak the cut fries in water for at least 30 minutes. This removes some of the starch from the potatoes and will make them crispy.
Once they are done soaking, remove the water and pat dry the potatoes. Once they are fully dried, add the potatoes to a cast iron skillet and fry in 350 degree oil for 5-7 minutes per batch or until they turn golden brown.
Once they are fully cooked, add to a baking rack and drain any excess oil. Repeat until all of the fries are cooked.
Add the fries to a bowl and season with 1 tsp of garlic salt, 1 tsp of white truffle oil, 1 tsp parsley and 2 tbsp of grated parmesan cheese. Toss well. Taste to make sure it is seasoned to your liking.
In a bowl, add 2 tbsp of mayonnaise, 1 tsp of Worcestershire sauce, 1 tbsp of minced garlic, 1/2 tsp of lemon juice and salt & pepper (to taste) and whisk well.
Dip the parmesan truffle fries in the garlic aioli. Serve with your favorite main dish. Serve and ENJOY!
Parmesan Truffle Fries w/Garlic Aioli
Ingredients
- 4-6 medium to large size Russet potatoes (makes about 3-4 batches of fries)
- 2-3 cups of vegetable oil
- 1 tsp white truffle oil (each batch of fries)
- 2 tbsp grated parmesan (each batch of fries)
- 1 tsp garlic salt (each batch of fries)
- 1 tsp dried parsley (each batch of fries)
- 2 tbsp mayonnaise
- 1 tbsp minced garlic
- 1 tsp Worcestershire sauce
- 1/2 tsp lemon juice
- salt & pepper (to taste)
Instructions
- Wash and cut the Russet potatoes. Cut them in half and then into thin strips.
- Soak the cut potatoes into water for at least 30 minutes.
- Remove the potatoes from the water and pat dry.
- Heat vegetable oil in a cast iron skillet. Once the oil reaches 350 degrees, fry the potatoes 5-7 minutes per batch or until they are golden brown.
- Once cooked, add to a baking rack to drain any excess oil. Repeat until all of the potatoes are cooked.
- In a bowl, add the cooked fries, truffle oil, garlic salt, parsley and parmesan cheese. Toss well. Repeat for each batch of fries.
- Serve with the garlic aioli dipping sauce.
- Serve and ENJOY!
- In a bowl, add mayonnaise, minced garlic, Worcestershire sauce, lemon juice and salt & pepper and whisk well.
- Taste and make sure it is seasoned to your liking.
- Serve with the parmesan truffle fries.
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
