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Truffle Fries with Lemon-Truffle Aioli

Course: Sides
Author: Jennifer Locklin


  • 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


  • 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.