RECIPE: Potato Wedges with Truffle Aioli

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  • 1 cup mayonnaise
  • 2 tbsp white truffle oil
  • 1⁄2 lemon, juiced
  • Kosher salt
  • Freshly ground black pepper
  • 3 Russet or Yukon Gold potatoes, cut into wedges
  • 1 tbsp cornstarch
  • 2 bulbs fennel, julienned into thin slices
  • 2 cups natural vegetable oil


    1. To make the aioli, add mayonnaise, truffle oil, lemon juice, salt, and pepper to a medium bowl. Whisk together until combined. Set aside or refrigerate until needed.
    2. Place potatoes on a dry towel to soak up the moisture. Once dried, use a large bowl to toss potatoes and fennel in cornstarch for added crispiness.
    3. In a deep pan, add oil and heat to 325°F. Slowly slide the potato mixture into the pan in batches, taking care not to overcrowd. Monitor your temperature to keep the heat consistent.
    4. When the fries are golden brown at about 4-5 minutes, remove them from the pan with a slotted spoon and drain on a rack-lined baking sheet. For extra crispy fries, you can return them to the pan and fry again for an additional 1-3 minutes. Season with additional salt to taste and serve warm.

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