Description
Golden, crispy shoestring fries tossed with fragrant truffle oil, grated Parmesan, and fresh parsley. Served hot with a creamy truffle aioli and tangy ketchup, these indulgent fries make the perfect elevated side or gourmet snack.
Ingredients
Units
Scale
- 1 lb russet potatoes, cut into thin fries (or use frozen shoestring fries)
- Vegetable oil, for frying
- 2 tbsp truffle oil
- 1/3 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt, to taste
- Truffle Aioli:
- 1/2 cup mayonnaise
- 1 tsp truffle oil
- 1 tsp lemon juice
- 1/4 tsp garlic powder
- Fresh ground black pepper, to taste
Instructions
- Prepare the fries: Heat oil in a deep fryer or heavy pot to 350°F (175°C).
- Fry the potatoes in batches until golden and crisp, about 3–4 minutes per batch.
- Drain on paper towels and immediately season with salt.
- Toss fries: While still hot, place fries in a large bowl and drizzle with truffle oil.
- Add Parmesan and chopped parsley. Toss until evenly coated.
- Make the aioli: In a small bowl, mix mayonnaise, truffle oil, lemon juice, garlic powder, and black pepper until smooth. Chill until ready to serve.
- Serve: Pile fries into a serving bowl or basket. Serve hot with truffle aioli and ketchup on the side.
Notes
- Use a mandoline slicer for evenly cut fries.
- Truffle oil is potent—adjust quantity to taste.
- Serve immediately for best texture and flavor.
- For a shortcut, use high-quality frozen fries and bake or fry per package instructions.
Nutrition
- Serving Size: 1 cup fries with aioli
- Calories: 320
- Sugar: 1g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
