Truffle Parmesan Fries with Truffle Aioli

By Sprig Originals ✓ · cooked up in Sprig

Double-fried russet potatoes tossed off the heat with real Parmigiano-Reggiano, parsley, and just a few drops of truffle oil so the aroma stays bright instead of turning perfumey. A three-minute truffle aioli on the side does the heavy lifting. Crisp, salty, and unreasonably good with a cold drink.

Ingredients

• 2 lb russet potatoes (about 3 large)
• 1 tbsp distilled white vinegar
• 1 tbsp kosher salt, for the soaking water
• 6 cups peanut or canola oil, for frying

• 1/2 cup good mayonnaise
• 1 small clove garlic, grated on a microplane
• 1 tsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/2 tsp white truffle oil
• 1 pinch fine sea salt

• 3/4 cup finely grated Parmigiano-Reggiano
• 2 tbsp flat-leaf parsley, finely chopped
• 1 tsp white truffle oil
• 1 tsp flaky sea salt
• freshly ground black pepper

Instructions

1. Scrub the potatoes and leave the skins on (or peel if you prefer a steakhouse look). Cut lengthwise into 3/8-inch batons, keeping them as even as possible so they cook at the same rate.
2. Put the cut fries in a large bowl, cover with cold water, and add the vinegar and 1 tablespoon kosher salt. Soak 15 minutes, then drain and dry very thoroughly on a kitchen towel — surface water is the enemy of crisp fries and the cause of splattering oil.
3. Make the aioli while the potatoes soak: whisk the mayonnaise, grated garlic, lemon juice, Dijon, 1/2 teaspoon truffle oil, and a pinch of sea salt in a small bowl. Taste and add a few more drops of truffle oil only if it feels shy. Refrigerate until serving.
4. Pour the oil into a heavy 5- to 6-quart Dutch oven to a depth of about 2 1/2 inches (leave at least 3 inches of headroom). Heat over medium to 325°F on a clip-on thermometer.
5. First fry: add half the fries and cook 5 to 6 minutes, stirring gently once or twice, until pale, floppy, and cooked through but not browned. Lift out with a spider or slotted spoon onto a wire rack set over a sheet pan. Repeat with the second batch, letting the oil return to 325°F first. Rest the blanched fries at least 10 minutes (or up to 2 hours at room temperature).
6. Raise the oil to 375°F. Fry the potatoes again in two batches, 2 to 3 minutes each, until deep golden and audibly crisp. Return the oil to 375°F between batches.
7. This is the important part: dump the drained fries straight into a large warm bowl, drizzle over the 1 teaspoon truffle oil off the heat, add the Parmigiano-Reggiano, parsley, flaky salt, and several grinds of black pepper, and toss quickly with tongs so the cheese clings to the hot surface without clumping.
8. Pile onto a warm platter, shower with a little extra Parmesan, and serve immediately with the cold truffle aioli alongside.

Chef's tips

Nutrition (per serving, estimated)

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