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Oven fries with truffle aioli




  • 3-4 medium Idaho or russet potatoes
  • 3 tbsp olive oil
  • Kosher salt
  • Flaky salt for finishing
  • Freshly grated parmesan cheese, for serving (optional)

Truffle Aioli

  • 1 medium egg
  • 1 clove of garlic, minced
  • ½ tsp salt
  • Juice of half a lemon
  • freshly shaved truffle to taste, or 1 Tbsp truffle oil
  • 1 cup neutral oil such as rice bran, canola, or sunflower

Note: If you are not making the truffle version of the aioli, add in a teaspoon of wholegrain mustard, and increase the lemon to the juice of one lemon. 



  1. Preheat the oven to 450˚f / 230˚c. 
  2. Peel potatoes, and cut into one inch wide fries. Place into a large pot, and fill with enough water to cover the potatoes by about an inch. Turn the element to high, and cover the pot with a lid. Cook the fries for 10 minutes, removing from the heat once the 10 minutes is up (They may not necessarily come to a boil). During the last few minutes of cooking time, add 3 Tbsp oil to a baking sheet, and place in the oven to heat the oil.
  3. Once the potatoes have reached their 10 minutes, strain through a colander. Place onto the preheated baking tray, and toss lightly to coat in oil, adding more if necessary. Sprinkle with a small amount of sea salt. 
  4. Bake the fries for 30-35 minutes, checking and tossing every 5 minutes after the 20 minute mark to ensure that they are evenly golden. 
  5. Remove from the oven, season well with salt, and sprinkle with parmesan cheese. 


  1. Stick blender method: Place all ingredients in a stick blender friendly container. Blend on high, moving the end of the blender up and down the container to help combine ingredients, until thick and emulsified. Taste and adjust salt / lemon levels if necessary. 
  2. Blender method: Place egg, salt, lemon juice and truffle in a high powered blender, and pulse to combine. Turn the power onto medium, and slowly drizzle the oil into the blender in a very fine stream, until the aioli begins to emulsify. Add the remainder of the oil slowly. Taste and adjust seasoning if necessary.


Fries recipe from Smitten Kitchen