Truffle Parmesan Triple-Cooked Fries with Garlic Aioli
- Prep Time: 60 minutes
- Chilling Time: 1 hour
- Cook Time: 60 minutes
- Total Time: 3 hours +
- Yield: 4-6
Description
Ultra-crispy fries finished with parmesan, herbs and a rich roasted garlic aioli. Pair with a chilled glass of Leopard’s Leap Culinaria MCC.
Ingredients
Fries
2 kg potatoes, cut into thick chips (2 cm x 2 cm; look for a potato style suited to frying)
Salt
Vegetable or canola oil, for frying
Garlic Aioli
1 head garlic, halved
Olive oil
½ lemon, juiced
1 tsp (5 ml) Dijon mustard
½ C (125 ml) mayonnaise
To Serve
2 Tbsp (30 ml) parsley, chopped
40-60 g good quality Parmesan
Truffle oil or fresh truffle (optional)
Instructions
Fries
Soak the cut potatoes in ice water for 30 minutes. Then, place into a large pot and cover with cold, well-salted water. Bring to a gentle simmer over medium heat and cook for 8–10 minutes, or until the potatoes are just tender when pierced with a knife but still holding their shape. Drain carefully and allow them to steam dry completely in a colander – this helps remove excess moisture for crispier fries. Transfer to a tray and refrigerate for at least 1 hour until fully chilled.
Heat a large, deep pot of oil to 130 °C. Fry the potatoes in batches for 5–6 minutes, ensuring they do not take on any colour – this stage cooks them through and forms a base layer. Remove with a slotted spoon and allow to cool completely. For best results, return to the fridge for another hour to firm up.
Increase the oil temperature to 180 °C. Fry the potatoes again in batches for about 5 minutes, or until deeply golden and crisp. Remove from the oil, drain on paper towel and season generously with salt while still hot.
Garlic Aioli
Preheat the oven or air fryer to 160 °C. Drizzle the garlic with a little olive oil, wrap in foil and roast for 20–30 minutes until soft and caramelised.
Allow to cool slightly, then squeeze the softened garlic cloves out of their skins into a blender jug. Add the lemon juice, mustard and mayonnaise, and blend until smooth and creamy. Season to taste.
To Serve
Pile the fries onto a serving platter, scatter with finely chopped parsley and generously grate fresh Parmesan over the top. Serve immediately with garlic aioli on the side. Tip: for an added layer of luxury, finish with a light drizzle of truffle oil or finely shave fresh truffle over just before serving.
