Parmesan Truffle Fries with Garlic Aioli
Serves 4
45 mins prep
45 mins cook
90 mins total
If you have some leftover Black Truffle Oil from that gnocchi recipe, you gotta give these fries a try. I promise you won’t regret it!
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For the Fries: Wash and cut the potatoes into fries. Soak them in cold water for 30 minutes, then pat them dry. Add the fries to a bowl, add the oil, truffle oil, salt, and pepper, and toss to coat. Line a baking sheet with parchment paper and spread the fries on it. Bake at 375°F (190°C) for 20 minutes. Turn the temperature up to 425°F (220°C), flip the fries, and bake for another 20-30 minutes, or until golden and crispy. Sprinkle on the fresh shredded Parmesan before serving. For the Aioli: In a separate bowl, combine mayonnaise, lime juice, grated Parmesan, garlic, and pepper. Mix it all together until well combined. Serve the Parmesan Truffle Fries with the Garlic Aioli.
