Truffle Fries with Parmesan & Homemade Chive Aioli
There are some recipes that just feel like a little luxury, the kind of thing you’d happily order at a restaurant, but once you realize how easy they are to make at home, you start craving them on a random Tuesday night. These Truffle Fries with Homemade Chive Aioli are exactly that kind of recipe. Hot, golden, double-fried, and showered in freshly grated parmesan, they’re everything I want in a comfort food side… but elevated just enough to feel special.
I’ve been on such a homemade fry kick lately, and these might just be my favorite version. They start with thick-cut russet potatoes, which get par-boiled just until tender. This quick pre-cook is the secret to that ridiculously crispy exterior and fluffy interior. From there, the potatoes go into hot oil for a double fry, the classic restaurant method for fries that stay crisp long after they hit the plate.
Achieve truffle Flavor that rivals your favorite steakhouse…
And then there’s the flavor. As soon as the fries come out of the oil, they get tossed with a good drizzle of truffle oil and a pinch of flaky salt. The heat warms the truffle aroma and makes the whole kitchen smell like the best kind of late-night snack spot. A shower of parmesan melts slightly on contact, coating each fry with salty, nutty goodness. It’s the kind of thing that doesn’t last more than a few minutes because everyone will be grabbing “just one more.”
But what really makes this recipe feel next-level is the homemade chive aioli. If you’ve never made aioli with an immersion blender, prepare to be obsessed, it’s almost impossible to mess up and comes together in under a minute. It’s creamy, garlicky, bright from the lemon, and packed with fresh chives. And yes, it’s the perfect match for those crispy truffle fries.
These are the fries I love serving on burger nights, steak nights, game days, cozy date nights, or honestly anywhere an “ooh, you made this?” moment is welcome. They’re indulgent, comforting, restaurant-worthy, and surprisingly simple, the best kind of recipe to keep in your back pocket.
If you’re looking for a crowd-pleasing side that feels a little decadent and a lot delicious, these truffle fries are it. The kind of recipe you make once and immediately add to your regular rotation.
Truffle Fries with Homemade Chive Aioli
Ingredients
For the fries
- 3 large russet potatoes washed and peeled
- 2 cup canola oil
- 1 tbsp truffle oil
- ½ cup parmesan grated
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp parsley finely chopped
For the Aioli
- 1 large egg
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove smashed
- ½ cup canola oil
- ¼ cup olive oil
- ¼ cup chives minced
- ½ tsp salt
Instructions
- Cut 3 large russet potatoes into ¼-inch thick matchsticks. Add them to a large pot of cold, salted water.3 large russet potatoes
- Bring to a boil, then reduce to a gentle simmer and par-boil for 5–7 minutes, until the potatoes are just barely tender but not falling apart.
- Drain carefully and spread the fries on a sheet pan to steam-dry for 10–15 minutes (the drier they are, the crispier they’ll fry).
- Heat 2 cup canola oil in a large, heavy-bottomed pot or deep skillet to 325°F. Working in batches, fry the par-boiled potatoes for 4–5 minutes, until pale and softened. Transfer to a rack or paper towels to drain.2 cup canola oil
- Increase oil temperature to 375°F. Fry the potatoes a second time (again in batches) for 2–4 minutes, until deeply golden and crisp. Immediately season with salt, pepper, and 1 tsp garlic powder while hot.
- Add 1 large egg, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 garlic clove, 1 tsp black pepper, and 1 tsp salt to a tall jar. Submerge the immersion blender and slowly pour in the ½ cup canola oil and ¼ cup olive oil while blending, blend for about 30 seconds until emulsified. Stir in ¼ cup chives and adjust seasoning.1 tsp garlic powder, 1 tsp salt, 1 tsp black pepper, 1 large egg, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 garlic clove, ½ cup canola oil, ¼ cup chives, ½ tsp salt, ¼ cup olive oil
- While the fries are still hot, drizzle with 1 tbsp truffle oil. Toss with freshly grated ½ cup parmesan and a pinch of ½ tsp salt. Add 1 tbsp parsley and serve.1 tbsp truffle oil, ½ cup parmesan, 1 tbsp parsley
