Ingredients
Fries:
3 to 4 cups duck fat for frying
2 pounds Idaho, russet or Yukon Gold potatoes, peeled, rinsed and dried
Truffle Salt to taste
Aioli:
¾ cup mayonnaise
⅓ cup finely chopped fresh cilantro
1 tablespoon fresh lemon juice
1 ½ teaspoons minced garlic
1 ½ teaspoons grated lemon peel
Preparation
Fries: Pour enough fat into a heavy pot to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 375°F.
Cut the potatoes into sticks ¼ inch wide and 2 inches long. Dry all the pieces thoroughly in a clean dishtowel. This will keep the fat from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
When the fat has reached the desired temperature, fry the potatoes until golden brown. Using a long-handled skimmer lift out the potatoes and place on a paper towel lined sheet tray. Season with truffle salt. You can keep the frites warm in a 200°F oven until ready to serve.
Aioli: Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)
