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Ingredients
- Truffle Fries
- Peanut Oil for deep frying
- 2 1-lb bags Oreida Extra Crispy Fast Food Fries
- ¼ 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
- ½ teaspoon truffle salt
- ¼ 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.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.