Garlic Parmesan Fries with Black Truffle Aioli
We have met few people that don’t like garlic fries. These, though, blow everything else away. What helps is the black truffle aioli – you don’t need it so don’t feel bad if you can’t get truffles, but if you can it’s worth it.
1 gallon of peanut oil for frying
3 extra large russet potatoes
20 garlic cloves
1/2 cup of butter
1/2 cup of Best Foods light mayonnaise
1/4 cup of grated BelGioioso Parmesan cheese for garnish
1/8 cup of olive oil
2 tbs. of finely minced black Perigord truffles
Parsley for garnish
Kosher salt to taste
Make the truffle aioli one day in advance by combining mayonnaise and minced black truffles. It really is preferable that you use light mayonnaise, not just for the calories but also because the flavor is a little sweeter and tangier. Keep stored in the refrigerator until ready to serve.
Wash and cut potatoes in 1/2″ thick strips. Soak in cold water for 4 hours.
Drain potatoes and pat dry. Heat peanut oil to 325 degrees F and cook potatoes for 5 minutes. Drain and set aside on a cookie sheet lined with a towel or paper towels, allowing to air dry for 2-3 hours.
To make the garlic butter, put butter and olive oil in a small sauce pan; turn on medium-low heat. Mince garlic and add to melted butter and olive oil mixture, and cook for 15 minutes. Set aside.
Heat peanut oil to 375 degrees F. Cook fries for an additional 4 minutes. Drain, salt immediately, and put in a large metal to toss with garlic butter. Top off with Parmesan and freshly chopped parsley.