Truffle French Fries with Aioli
These crispy truffle french fries with aioli put a unique spin on an old classic. They are made with yukon gold potatoes and finished with just the right touch of truffle oil, fresh parsley, and parmesan. Pair them with a garlicky truffle aioli for a side dish (or snack) that feels indulgent but is secretly so much healthier.
Ingredients
- 5-6 medium size Yukon Gold Potatoes
- 1-2 tbsp olive oil
- 3 cloves fresh garlic
- ground sea salt to taste
- pepper to taste
- 2 tsp truffle oil
- 1-2 tbsp parmesan cheese optional
- chopped parsley optional
Garlic Thyme Aioli
- 1/2 cup mayonnaise I use Chosen Foods Classic Mayo
- juice from half of a lemon
- 1 large garlic clove minced or crushed
- parmesan cheese optional
- 1/2 tsp truffle oil
Instructions
- Chop the potatoes into very thin fry shaped pieces
- Soak the potatoes in cold water for 15-30 minutes. This removes excess starch and helps the potatoes cook more evenly. But this step is optional if you are in a pinch for time.
- Toss the potatoes in a bowl with the olive oil, garlic, ground sea salt and pepper. Truthfully, I never measure out the oil or seasoning. Instead, I do it to taste. So you can adjust the seasoning to taste if necessary.
- Then spread in a flat even layer on a baking sheet. I prefer to use stoneware.
- Bake in the oven at 425 degrees F for about 25-30 minutes or until crispy and golden brown.
- Remove from the oven and top with the truffle oil and parmesan cheese
Truffle Aioli
- To make the Aioli, simply mix all of the ingredients in a small bowl and enjoy with the fries!
Tried this recipe?Let us know how it was!