There is nothing like the classic french fry. Simple and delicious. Leave it to me to complicate it by adding truffles and dipping it in aioli. Simple is good, but extra is better. The truffle adds this delicious earthiness to the fry and aioli is its perfect lemony companion. The aioli would be delicious slathered on a sandwich or on top of a perfectly grilled piece of salmon.
Photography by Sophie Marie Creative
- 3 russet potatoes
- Black truffle salt (regular salt works as well)
- Frying oil
- 1 clove garlic
- 3 egg yolks; room temperature
- 1/4 cup lemon juice
- 2 tablespoons fresh basil (about a handful)
- 1 teaspoon Dijon mustard
- 1 cup canola oil; cold (I kept mine in the refrigerator for about an hour)
- 1/2 cup olive oil; cold
- Slice the potatoes and put them into a large bowl. Cover the potatoes with cold water. Let them soak for about an hour, changing the water 2-3 times.
- Fill a pot up about halfway with oil and heat to 280 degrees.
- Pat the potatoes completely dry with paper towels.
- Fry the potatoes in batches for about 8 minutes; or until soft and just slightly browned. Remove and repeat until all potatoes are cooked.
- Raise the oil temperature to 375 degrees.
- Fry the potatoes in batches again, this time only 2-3 minutes until golden brown and crisp. Remove, drain the oil, then immediately season with salt. Repeat until all of the fries are done.
- For the aioli, put all ingredients except for the oil into a blender or food processor. Blend until just combined. Over a low speed, slowly drizzle in the oil. Once the oil is combined it should become thick. Refrigerate or serve immediately.