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.
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.