These fries should come with a disclaimer. You might definitely eat the entire batch in one sitting, no problem. In fact, I could absolutely double or triple this and have no problem eating the all of them. They’re SO GOOD. My favorite fries ever, in fact.
These fries were inspired by my favorite fries from a little wine bar near me. They oven bake their fries and you’d never guess. They are salted and truffle-fied to perfection, and they are served with the most delicious garlic aioli. Every time I go, I get multiple orders.
The record was when my mom and I ordered three orders during our dinner. Yes, THREE. And it still wasn’t enough. But we cut ourselves off.
You might say, “truffle fries, really?” Because they have been somewhat overdone in recent years. But I’m ALL about it. I love truffle. It never gets old. These are so simple but INSANELY delicious.
And the amazing thing is, you’d never ever guess that they are baked. I have a couple tricks up my sleeve for that.
So first, you slice the potatoes super thin. I’ve done them matchstick size, and I’ve done them a little thicker. Both work beautifully. The trick is to soak them in cold water for 20-30 minutes to release all the starch, and then drain them on kitchen towels and blot them until they are super dry.
A super hot oven is necessary too. I roast them at 425 and they come out perfectly. Just like they are out of a fryer. It might sound semi high-maintenance, but it’s SO worth it. There aren’t many ingredients, so it’s really just the method that you have to pay attention to.
Ohhhh the aioli. I could eat this stuff with a spoon. I took a little short cut and made it with mayo instead of egg yolks, and the shortcut is completely worth it. It’s just mayonnaise, a squeeze of lemon, garlic, fresh rosemary, salt, and pepper. It tastes like pure heaven. Isn’t it amazing how the simplest ingredients are often the best?
For the fries, I’ve found that they taste best when roasted with mostly olive oil, and a tiny bit of truffle oil, and then tossed with more truffle oil after baking. AND parm of course. I think the truffle loses some of it’s flavor during baking, so I like to hit it again with the truffle oil after!
Basically, I can’t say enough good things about these fries. You HAVE to make them!
- For the FRIES:
- 2 russet potatoes, peeled and thinly sliced into ⅛-1/4'' matchsticks
- 1 tablespoon olive oil
- 2-3 teaspoons truffle oil, divided
- sea salt
- freshly grated parmesan cheese
- For the AIOLI:
- ½ cup mayonnaise
- squeeze of lemon
- 1 clove garlic, minced
- 2 teaspoons chopped fresh rosemary
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 425℉. Place sliced potatoes into a large bowl of cold water. Let soak for 20-30 minutes.
- Once the potatoes have finished soaking, place them in between an even layer of dish towels or paper towels, blotting them until they are very dry. This is important! You want the potatoes to be as dry as possible for optimal crispiness.
- Line a large baking sheet (you'll probably need two) with parchment paper. Lay the potatoes out in an even layer and toss with the olive oil and one teaspoon of the truffle oil. Season with a few pinches of salt. Bake for 30-35 minutes, until golden and crispy, tossing once or twice in between.
- While the fries are baking, make the aioli. Combine the mayonnaise, lemon juice, garlic, rosemary, salt, and pepper in a small bowl and whisk to combine. Set aside.
- Immediately after the fries come out of the oven, toss with 1-2 teaspoons of the truffle oil, or to taste, a few more pinches of sea salt, and a small handful of grated parmesan cheese. Serve with the aioli!