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Restaurant Style Truffle Fries

Here's how you make Restaurant Style Truffle Fries
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  • Servings: 6
  • Prep: 20-25m
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • NOTE: In place of making fries from scratch, you can also make it easy and use frozen fries and follow package directions for frying and proceed with the recipe as noted.
  • Fries
  • 2 cups Idaho Russet Potatoes (this serves 1 and so does the amounts listed below, increase to desired amount to serve more)
  • 2 teaspoons Kosher salt
  • Enough oil to fill a fryer or large pan (make sure is has semi-higher sides to minimize the oil from splattering on your stove top)
  • 1/4 cup Parmesan Lime Aioli (see recipe below)
  • 2 tablespoons (more or less) Parmesan cheese, freshly grated
  • 1 tablespoon black truffle oil
  • 1 teaspoon truffled sea salt
  • Parmesan Lime Aioli. (makes enough to serve more than 1)
  • 1 cup mayonnaise
  • 1 1/2 ounce lime juice
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 1/2 teaspoon fresh thyme, finely chopped
  • 2 - 3 teaspoons garlic, finely diced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Fry Prep Instructions

  • Step 1: To wash: Fill large bowl 1/2 way with cold water. Slice potatoes into 1/4-3/8 inch strips. Place cut potatoes directly into cold water. Agitate potatoes to remove dirt and excess starch. Set aside.

  • Step 2: To make a salt water bath: Fill a second large bowl 1/4 way with warm water (not hot), add Kosher salt, stir to dissolve. Add 1/4 way with cold water. Transfer potatoes from first bowl to salted water bath. Potatoes can be stored in the refrigerator until you are ready to blanch.

  • Step 3: To Blanch: Heat oil in fryer to 300-degrees F. Shake excess water from potatoes and place in a fryer in batches (the "batches" is when you are making more than just for 1 serving). Drop into oil and allow to cook for 2 minutes and 15 seconds. Remove from oil with a large perforated spatula and shake aggressively to separate fries, if required. Place cooked fries on a sheet tray lined with paper towels. Wait for fry oil temperature to return to 300-degrees F before continuing with next batch. Once done, make sure they are fully cooled until ready for final cooking step. At restaurants, they place the blanched fries into refrigerator.

  • Step 4: Place fries of blanch potatoes in hot fryer until crisp. Remove fries with large perforated spatula and place on paper towel-lined sheet to drain well. Place fries in a metal mixing bowl and toss with grated Parmesan cheese, truffle oil and salt. Enjoy and dip in Parmesan Lime Aioli.

  • Parmesan Lime Aioli

  • Step 5: In a small bowl, whisk all ingredients together until well distributed. As it sits, the flavors meld beautifully. Keeps in fridge for a while, therefore, can be made ahead.

We hope you enjoy this recipe!

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