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Crispy Truffle Parmesan Fries Recipe with Easy Garlic Aioli Dip

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These crispy truffle parmesan fries are a gourmet twist on classic fries, featuring a perfect balance of earthy truffle oil, sharp parmesan, and a creamy garlic aioli dip. They are quick, easy, and perfect for entertaining or indulging at home.

Ingredients

Scale
  • 3 large russet potatoes (about 1.5 pounds / 700 grams), peeled and cut into thin fries
  • Vegetable oil for frying (or olive oil if baking)
  • ½ cup (about 50 grams) freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 1 tablespoon truffle oil (white or black, Sabatino Tartufi recommended)
  • Sea salt to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, finely chopped
  • ½ cup (120 ml) full-fat mayonnaise
  • 2 cloves garlic, minced or grated
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste (for aioli)

Instructions

  1. Peel and cut the russet potatoes into thin fries, about ¼ inch (6 mm) thick. Rinse under cold water to remove excess starch, then soak in cold water for at least 30 minutes (up to 2 hours).
  2. Drain and pat the fries thoroughly dry with kitchen towels or paper towels.
  3. Heat vegetable oil in a heavy pot or deep fryer to 350°F (175°C).
  4. Fry the potatoes in batches for 3-4 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Let cool for 10-15 minutes.
  5. While fries cool, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Chill until serving.
  6. Return fries to hot oil in batches and fry for another 2-3 minutes until golden and crispy. Drain on paper towels.
  7. Place hot fries in a large bowl. Drizzle with truffle oil, sprinkle with grated parmesan, sea salt, black pepper, and chopped parsley. Toss gently to coat evenly.
  8. Serve fries hot with garlic aioli on the side for dipping.

Notes

Soaking the fries removes excess starch and helps achieve crispiness. Double frying is key for perfect texture. Use a thermometer to maintain oil temperature at 350°F (175°C). Toss fries immediately after frying with truffle oil and parmesan for best flavor. Garlic aioli can be made ahead and tastes better after chilling. For a lighter option, bake fries at 425°F (220°C) on a wire rack for 25-30 minutes, adding truffle oil after baking.

Nutrition

Keywords: truffle fries, parmesan fries, garlic aioli, crispy fries, gourmet fries, easy snack, party appetizer

Find it online: https://yumnode.com/crispy-truffle-parmesan-fries-recipe-with-easy-garlic-aioli-dip/