Crispy Homemade Truffle Parmesan Fries

Servings: 6+

For the Fries:

• 4-6 large Russet Potatoes
• ¼ cup Truffle Olive Oil
• ½ cup Grated Parmesan
• 1 tbsp. Diamond Crystal Salt Co. Kosher Sea Salt
• 1-2 tbsp. Fresh Parsley, chopped
• Frying Oil

For the Garlic Chipotle Aioli:

• ¼ cup Mayonnaise or Plain Greek Yogurt
• 1 Garlic Clove, grated or pressed
• Juice of 1 Lemon
• ¼ tsp Chipotle Powder
• ¼ tsp. Diamond Crystal Salt Co. Kosher Sea Salt
• ¼ tsp. Black Pepper

1. To Make the Aioli: Simply combine all ingredients together. Adjust seasoning to taste. Store in the fridge until ready to serve.
2. To Make the Fries: Wash and slice the potatoes into French Fry strips. The thinner the fry, the crispier and faster cooking time.
3. Add the sliced fries into a large bowl of cold water. Let sit for 10-15 minutes.
4. Drain the fries and rinse with cold water for 2 minutes to remove any starch. Let the fries sit in a strainer to drain for 5 minutes.
5. Heat up a large pot of frying oil to 350F.
6. Working in small batches, add the fries to fry for 3-5 minutes, until they begin taking on a lightly golden color. Use a slotted spoon to remove the fries to a paper towel-lined plate or wire rack. Repeat with remaining fries.
7. Working in small batches again, repeat the frying process for an addition 3-5 minutes, or until golden brown. This is where they get crispy! Place back on paper towels to drain any excess oils.
8. While still warm, toss the fries in the truffle oil, grated parmesan, Diamond Crystal Salt Co. Kosher Sea Salt, and chopped parsley. Enjoy immediately or let cool before storing in an airtight container.
9. To reheat leftover fries, spread them out on a pan lined with parchment paper. Bake at 425F for 8-10 minutes, or until desired crispiness. Enjoy immediately!