Truffle & Gruyère Bistro Fries

Ingredients

For 4 servings

• 1135 g russet potatoes, cut into fries
• 84 g Gruyère, finely grated
• 100 g mayonnaise
• 1 piece garlic clove, grated
• 6 g lemon juice
• 10 g black truffle oil
• 30 g parmesan, grated
• 45 g chives, sliced
• 15 g parsley, chopped
• 3 g black pepper
• 8 g cornflour
• 15 g white vinegar
• Oil, for frying
• 9 g flaky sea salt
• 18 g salt, for soaking

Method

1. 1

   Soak the cut potatoes in cold water with the salt and vinegar for 30 minutes to remove excess starch.

2. 2

   Whisk the mayonnaise, garlic, lemon juice, truffle oil and a little black pepper into an aioli and chill.

3. 3

   Drain and thoroughly dry the potatoes, then toss with the cornflour.

4. 4

   Fry at 160°C in batches for 4–5 minutes, until pale and tender; drain.

5. 5

   Raise the oil to 190°C and fry again for 2–4 minutes, until deep golden and crisp.

6. 6

   Season the hot fries with flaky salt, parmesan and pepper.

7. 7

   Pile onto a platter, scatter with Gruyère so it softens, then the herbs. Serve with the truffle aioli.