We are fancying up frozen fries today! Fries fresh from the oven are coated in parmesan and truffle salt and served with a deliciously savory roasted garlic and truffle mayo. Hello, obsession.
I realize this recipe title is obnoxiously long, but every single ingredient is essential for the happiest, soul-pleasingest, gratifyingest appetizer (meal?) in all the land. It is impossible for me to overstate my love for these crispy fries covered in parmesan and truffle salt and dipped in mayo that’s packed with roasted garlic and white truffle oil.
I’m really sad I don’t have any right now.
Here’s something you might have already figured out about me. If truffle fries are on the menu, my ordering them is nonnegotiable.
I was first exposed to the glory that is truffle fries at a restaurant in Durham that I dearly miss called Zinburger. (Note to Zinburger: you are a chain and Charlotte would be a lovely home). Garrett and I first went to Zinburger last October to celebrate mailing off our dossier. Nothing warrants truffle fries more than finishing all that paperwork. We kicked off the celebration with truffle fries and cold glasses of Red Oak and it was a good, good night!
From that point on truffle fries became my happy place, firmly replacing fried pickles as my appetizer of choice. I’m on the lookout for them anytime we go to a sports bar/burger joint and it recently occurred to me that it was time to make them at home.
True fact: making truffle fries and roasted garlic truffle mayo at home is much easier than figuring out how to get the parchment paper into the fry cones.
Here’s how we go about it. We are using frozen fries to make this really easy. Pick your favorite! My favorite are the Alexia Brand House Cut fries.
The first step is roasting the garlic for the mayo. Roasting garlic turns its sharp edges sweet and fills your house with a delicious aroma. The flavor is incomparable and perfect for sauces like this mayo. It’s also really easy to do! Take a whole head of garlic, cut off the top, drizzle it with olive oil, salt, and pepper. Wrap it completely in foil and place it an oven to bake for about 45 minutes. When it’s done, turn the garlic over and squeeze the roasted cloves out. That’s it!
Once the garlic is roasted, we are about 20 minutes away from perfect truffle fry happiness. You’ll be cooking the fries according to the directions on your package, which should take 15-18 minutes, maybe a little more. While the fries bake, it’s time to whip up the mayo. The roasted garlic gets chopped up and goes into a bowl with mayonnaise (Duke’s obviously), white truffle oil, and salt. That’s it! Whisk, whisk, whisk then set aside.
When the fries are done, they get a heavy dusting of grated parmesan cheese (the kind in the green can is essential for the right texture) and truffle salt. Side note: you can find truffle oil and truffle salt at Amazon, Etsy, specialty food stores, and probably even grocery stores.
And that’s it! Pour a cold beer and serve the hot parmesan truffle fries with the roasted garlic truffle mayo and brace yourself for serious happiness.
- 1 head garlic
- Olive Oil
- 14 oz french fries (about half of bag)
- ½ cup mayonnaise
- ¼ tsp salt
- 1 tbsp truffle oil
- Grated parmesan
- Truffle salt
- ROAST THE GARLIC: Preheat oven to 375. Cut the top off a head of garlic so that the cloves are exposed. Drizzle with olive oil and sprinkle with salt and pepper. Wrap completely in foil and place on baking sheet. Bake at 375 for 45 minutes. Remove from oven to cool. Once cool enough to handle, turn garlic over and squeeze out cloves. Chop finely and set aside.
- MAKE THE FRIES: Prepare fries according to package directions. Once done baking, remove from oven and immediately coat with grated parmesan and truffle salt. Be generous in your coating!
- MAKE THE MAYO: In a small bowl, whisk together mayo, grated garlic, and salt. Drizzle in truffle oil and continue whisking until combined and smooth.
- Serve fries with mayo.