Parmesan Truffle Fries with Garlic Truffle Aioli

Fries are a universal favorite, but why stop at ordinary? This recipe takes your fry game to the next level with Parmesan Truffle Fries paired with a luscious Garlic Truffle Aioli. Whether you prefer black or white truffle oil for fries, the result is equally indulgent—crispy, golden fries kissed with the earthy allure of truffle oil and finished with a sprinkle of Parmesan. The garlic truffle aioli is the perfect creamy complement, turning this side dish into the star of your table.

Parmesan Truffle Fries with Garlic-Truffle Aioli

Ingredients

• 2 Russet potatoes
• 2 Tbsp cornstarch
• Canola or peanut oil, for frying
• 1/2 cup parsley, chopped
• Brick of Parmigiano Reggiano, for shaving
• Salt, to taste
• Fresh black truffle, optional

Instructions

1. Peel and cut potatoes into strips. Soak in water for 15 minutes, then drain and dry thoroughly.
2. Heat oil to 350°F in a deep fryer or heavy cast iron pot.
3. Toss the potato strips in cornstarch until evenly coated.
4. Fry the potatoes in batches for 5 minutes, then remove and drain on a paper towel.
5. Return the fries to the oil for a second fry until golden brown, about another 5 minutes. Drain and season with salt.
6. Toss with chopped parsley and place in a serving bowl. Shave Parmigiano Reggiano and fresh black truffle (if using) over the top.

Garlic-Truffle Aioli

Ingredients

• 1 Tbsp mayonnaise
• 1 Tsp truffle oil
• 4 cloves garlic, minced
• Salt, to taste
• Fresh black truffle, optional

Instructions

1. In a small bowl, combine mayonnaise, truffle oil, minced garlic, and salt. Mix until smooth.
2. Serve alongside Parmesan Truffle Fries for dipping.