Truffle Fries with Lemon-Truffle Aioli

My first experience eating Truffle Fries was in 2002 when Quinton and I went to Bass Hall in Fort Worth to see Chanticleer for our 2nd wedding anniversary.  We decided to eat dinner near the concert hall, so we ducked into The Capital Grille and had a wonderful dinner.  We both ordered steaks, and I quickly eyeballed the Parmesan Truffle Fries and we ordered them as an appetizer and I was so glad we did, they were over-the-top good.  I can almost taste them all these years later!

We’re coming up on our 16th wedding anniversary and the little memory popped into my head, so I decided to conjure up that tasty little memory the other night for Quinton’s 39th birthday. I couldn’t seem to wait for our anniversary, which is on February 19th.  You know, I just might make them again, they were so good.

I completely forgot about the Parmesan part of this memory, so these French Fries are simply Truffle Fries, but would be wonderful with a little freshly grated Parmesan cheese over them.  I hope you enjoy!

Print Recipe

Truffle Fries with Lemon-Truffle Aioli

Course: Sides

Author: Jennifer Locklin

Ingredients

• Truffle Fries
• Peanut Oil for deep frying
• 2 1-lb bags Oreida Extra Crispy Fast Food Fries
• 1/4 cup finely chopped fresh Italian flat leaf parsley
• 2 tablespoons white truffle oil blend
• Truffle salt to taste
• Lemon-Truffle Aioli
• 1 cup mayonnaise used: Hellman’s
• 1 tablespoon white truffle oil blend
• 2 cloves fresh garlic pressed or minced
• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped fresh Italian flat leaf parsley
• 1/2 teaspoon truffle salt
• 1/4 teaspoon black pepper

Instructions

• Truffle Fries
• Line a large baking sheet with foil, then with several layers of paper towels; set aside.
• In a deep heavy bottom pot, or a deep fryer, fill with 4 to 6 inches of peanut oil (making sure there is ample room - another 6 inches to the top of the pan so that there is no bubbling over).
• Heat oil over medium-high heat to 375 degrees.
• Working in batches, carefully add frozen fries to the hot oil and cook until golden brown, about 2 minutes per batch. Transfer to paper-lined baking sheet and immediately drizzle a little truffle oil, sprinkle with truffle salt to taste, then a little parsley.
• Continue the process until all fries are fried and dressed.
• Transfer french fries to a serving dish and serve immediately with the Lemon-Truffle Aioli.
• Lemon-Truffle Aioli
• Combine all ingredients in a medium bowl. Whisk together until well combined. Cover with plastic wrap and refrigerate until ready to serve.
• Transfer dipping sauce to a serving dish and serve immediately with Truffle Fries.