Crispy Truffle Parmesan Fries with Spicy Aioli

Ingredients

• 2 pounds russet potatoes, cut into 1/4-inch fries
• 6 cups vegetable oil, for frying
• 2 tablespoons truffle oil
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 cup mayonnaise
• 1 tablespoons hot sauce
• 1 cloves garlic, minced
• 1 teaspoons fresh lemon juice
• 1/4 teaspoon smoked paprika

Method

1. 1

   Place the cut potatoes in a large bowl of cold water and soak for 30 minutes to remove excess starch.

   30:00 · Soak potatoes
2. 2

   Drain the potatoes and pat completely dry with paper towels or a kitchen towel.

3. 3

   In a small bowl, whisk together the mayonnaise, hot sauce, minced garlic, lemon juice, and smoked paprika until smooth. Cover and refrigerate until ready to serve.

4. 4

   Heat the vegetable oil in a large stock pot or deep fryer to 325°F.

5. 5

   Fry the potatoes in batches for 5 minutes each, without browning, to blanch them. Remove with a slotted spoon or spider and drain on a wire rack.

   5:00 · First fry
6. 6

   Let the blanched fries cool at room temperature for 15 minutes.

   15:00 · Cool fries
7. 7

   Increase the oil temperature to 375°F. Fry the potatoes in batches a second time until deep golden brown and crisp, about 5 minutes per batch.

   5:00 · Second fry
8. 8

   Transfer the crisped fries to a paper towel-lined tray to drain briefly, then place in a large bowl.

9. 9

   Drizzle the hot fries with truffle oil and toss to coat evenly.

10. 10

    Sprinkle the grated Parmesan, parsley, salt, and pepper over the fries and toss again to distribute.

11. 11

    Serve immediately with the spicy aioli on the side for dipping.