Ingredients:

  • 1.5 lbs Russet potatoes
  • 2 tablespoons grape-seed oil
  • 1 teaspoon fine sea salt
  • 1.5 tablespoons white truffle oil
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh Italian parsley, finely minced
  • 0.5 teaspoon cracked black pepper
  • 0.5 cup high-quality mayonnaise
  • 1 clove garlic, grated
  • 1 teaspoon lemon juice
  • 0.5 teaspoon truffle oil (for sauce)

Instructions:

  1. Slice the 1.5 lbs Russet potatoes into 1/4 inch sticks. Submerge them in a bowl of very hot tap water for 15 minutes.
  2. Drain the potatoes and lay them on a clean kitchen towel. Blot thoroughly until bone-dry to ensure maximum crunch.
  3. Toss the dried potatoes with 2 tablespoons grape seed oil and 1 teaspoon fine sea salt in a large bowl.
  4. Preheat oven to 400°F. Spread the potatoes onto a parchment lined baking sheet in a single layer. Cook for 25 minutes until they sizzle and turn golden brown.
  5. While fries bake, whisk together mayonnaise, grated garlic, lemon juice, and 0.5 teaspoon of truffle oil to create the signature dipping sauce.
  6. Once fries are removed from the oven, immediately transfer to a mixing bowl. Drizzle with 1.5 tablespoons of truffle oil and toss immediately.
  7. Sprinkle in 1/3 cup freshly grated Parmesan and 0.5 teaspoon cracked black pepper. Toss vigorously until the cheese starts to melt slightly and stick to the fries.
  8. Add 2 tablespoons finely minced Italian parsley. Toss until the green flecks are evenly distributed.
  9. Whip the dipping sauce. Whisk 0.5 cup mayonnaise, 1 grated garlic clove, 1 teaspoon lemon juice, and 0.5 teaspoon truffle oil in a small ramekin.
  10. Plate the fries while they are still piping hot. The aroma is most intense in the first 3 minutes after the oil hits the potato.