Ingredients:

  • 2 lbs Russet potatoes
  • 2 quarts cold water
  • 1 tbsp sea salt
  • 0.5 cup Grapeseed oil
  • 1 tsp fine sea salt
  • 1.5 tbsp white truffle oil
  • 50g freshly grated Parmesan Reggiano
  • 2 tbsp fresh Italian parsley, finely minced
  • 0.5 tsp Garlic powder
  • 0.5 cup high-quality mayonnaise
  • 1 tsp fresh lemon juice
  • 1 clove garlic, grated
  • 0.5 tsp truffle oil
  • 1 pinch black pepper

Instructions:

  1. Peel the 2 lbs Russet potatoes and cut them into even 1/4 inch sticks.
  2. Submerge them immediately in 2 quarts cold water mixed with 1 tbsp sea salt. Soak for 50 minutes to remove excess surface starch.
  3. Drain the potatoes and pat them completely dry with a clean kitchen towel. Let them air dry for 10 minutes until they feel tacky rather than wet.
  4. Heat 0.5 cup Grapeseed oil in a large heavy bottomed skillet over medium heat. Fry the potatoes in batches for 5-6 minutes until they are pale and tender but not yet browned.
  5. Remove the fries from the oil and let them rest on a wire rack for at least 15 minutes.
  6. Increase the oil heat to medium high. Return the fries to the pan and cook for another 3-4 minutes until they are deep golden and shatter crisp.
  7. Transfer the hot fries to a large metal bowl. Immediately drizzle with 1.5 tbsp white truffle oil and sprinkle with 1 tsp fine sea salt and 0.5 tsp Garlic powder.
  8. While the fries are still steaming, toss in the 50g freshly grated Parmesan Reggiano and 2 tbsp fresh Italian parsley. The cheese should slightly melt and stick to the ridges of the fries.
  9. In a small bowl, whisk 0.5 cup mayonnaise, 1 tsp lemon juice, 1 grated garlic clove, 0.5 tsp truffle oil, and a pinch of black pepper. Let the sauce sit for 5 minutes to let the garlic mellow out.
  10. Serve the fries immediately while they are at their peak crunch. Place the truffle fries sauce recipe (the aioli) in a small ramekin on the side for dipping.