Un-Wine'd →

Parmesan Herb Fries with Truffle Oil and Garlic Aioli

Herb-fries in a basket
Photo by Shari Pennington. 

This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d” go to vpm.org/un-wined.


What You Need:

  • 4 large russet potatoes cut into thin fries
  • Peanut oil for frying
  • ¼ c. parmesan cheese
  • ¼ c. truffle oil
  • Large mixing bowl
  • 1 large garlic clove, finely minced
  • Juice of ½ lemon
  • Sea salt and pepper to taste
  • 1 ½ tbsp. white truffle oil
  • 1 tbsp. finely minced fresh thyme
  • 2 tbsp. finely minced fresh parsley
  • 1 tsp. fine sea salt
  • 1 tsp. freshly ground black pepper
  • 1 tbsp. fresh basil, finely minced
  • Air fryer
  • Small bowl
  • ½ c. mayonnaise
  • ½ c. creme fraiche or sour cream

Directions:

Step 1: Heat oil to 375 F. Cut each potato into about ½ inch fries.

Tip: To make it easier to chop, first cut one piece off of the potato and then turn the potato over so it’s flat.

Step 2: Drop the fries into an air fryer basket a few at a time. Fry for 5 to 7 minutes and drain in the basket or on a plate lined with paper towels. 

Step 3: Place drained potatoes in a mixing bowl to stay warm.

Repeat steps 2 and 3 until all potatoes are fried

Step 4: Then in the mixing bowl, toss the fries with parmesan cheese, truffle oil, herbs, salt and pepper. Season with additional salt if wanted.

Step 5: To make the aioli, mix the mayonnaise, sour cream, white truffle oil, lemon juice, garlic, sea salt and pepper together in a small bowl.

Step 6: Serve with the fries and enjoy.