Truffle Fries with Homemade Chive Aioli
Crispy, golden fries tossed in earthy truffle oil, showered with salty parmesan, and dipped in a velvety chive-studded aioli. The ultimate homemade side.
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