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2
15 minutes
30 minutes
Fries
4–6 large russet potatoes, washed and sliced lengthwise to desired thickness
Vegetable oil, for frying
Blackstone Essential Blend seasoning, to taste
1 handful fresh parsley, finely chopped
Parmesan cheese, shredded, to taste
Truffle Aioli
1 cup mayonnaise
1 tbsp truffle oil
1½ tsp lemon juice
1–2 garlic cloves, finely grated
Salt and pepper, to taste
1 tbsp fresh parsley, chopped
Place an aluminum pan on the griddle and heat the griddle to medium-high. Add enough vegetable oil to the pan to deep-fry the potatoes and heat the oil to 350°F.
Using heart-shaped cookie cutters, cut heart shapes from the sliced potatoes. Place the potato hearts in a medium bowl filled with ice water and let them soak while the oil heats.
Once the oil reaches 350°F, drain the potatoes and pat them completely dry with paper towels. Carefully add the potatoes to the hot oil and deep-fry until golden brown and crispy.
Remove the fries from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Place the crispy fries in a bowl. Drizzle with truffle oil to taste, season with Essential Blend seasoning, add grated Parmesan and chopped parsley, and toss until evenly coated.
Transfer the fries to a serving bowl and serve warm with truffle aioli on the side.
Enjoy! 💕
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