Air Fried Truffle Parmesan Fries With Garlic Chive Aioli

Let me give you a sec to pick your jaw up off of the floor.

Here’s the scoop. We’re making restaurant quality, hand cut french fries. Then, we’re ditching the deep fryer, using significantly less oil, and crisping our fries to the perfect texture in the air fryer. Next, we’ll toss them in a flavorful mix of fresh parmesan, funky white truffle oil, and fresh parsley. And finally, we’ll serve them with a pungent and herbaceous homemade dipping sauce.

Does that sound like absolute heaven, or what?

Let’s talk fries. We’re going to use a good ol’ russet potato for this recipe. And, russets have lots and lots of starch. So, the secret to keeping our fries crisp on the outside and fluffy on the inside is to soak those potatoes in cold water to wash off as much of that extra starch as we can. We’ll cut them into our ideal fry shape, and let them soak for about 30 mins. Then, we’re going to rinse rinse rinse those potatoes until the liquid coming out of the bowl is perfectly clear. That’s how we know we’re ready to move on.

Before we oil and season our fries, we have to dry them as well as we possibly can. We all know oil and water don’t mix, so if we try to toss our potatoes before they’re really dry, our outcome is not going to be ideal. But once they’re dry, into a bowl they go to get coated in the simplest mix of canola oil, salt, and pepper.

The next step is to get our fries into the air fryer for that perfect cook. In order to achieve this, it’s important that we’re cooking our fries in a single layer so the hot air has a chance to circulate all around evenly. This usually takes me two batches to make all of the fries. While the second batch is cooking, we can keep the cooked fries warm in an oven set to about 200 degrees. This is not hot enough to continue cooking them but just warm enough so all of the fries can be served HOT together.

When all of the fries have finished cooking, it’s time to toss them in a beautiful mix of white truffle oil, fresh parmesan that we grated ourselves, and minced fresh parsley. We want to toss everything together while the fries are still hot so they absorb all of that delicious flavor. Now different brands of truffle oils have different strengths of truffle flavor. So, start with the smaller amount listed in the recipe, and add more truffle oil if the truffle taste is not strong enough for you.

You can’t have fries without dip, right? So, we’re going to make the easiest dipping sauce for our truffle fries. We need some mayo, some minced chives, a squeeze of lemon juice, and some grated garlic. Grating the garlic on a microplane or rasp helps to break the garlic down so finely that it melts into our sauce. This is WAY better than chomping down on a hunk of raw garlic, so I don’t recommend skipping this small step if you can help it.

When it’s time to eat, we’re rewarded with a flavor explosion in our mouths. The fries are warm and crispy. They’re rich and luxurious. They’re savory and funky. They’re absolute perfection. And that dipping sauce, it’s bright and herbaceous and a little sharp from the garlic. It’s just the most flawless combination anyone could ask for.

And, it’s all made possible by our air fryer!

Ok, everyone. I’m sticking with the truffle theme. So next up, we’re making a main course with our truffle flavors. Stay tuned!

I hope you enjoy! And, let’s eat!