While I’m all about trying new restaurants, Justin always jokes that I’m incredibly predictable when it comes to my order. In essence, if ever the word tuffle oil (or duck confit, for that matter) appears on the menu, you’d better believe that dish is making its way to my table. So when McCain challenged me to share a fancified way of serving their fries (the #modifry, if you will!), I knew EXACTLY what I planned on doing.
Introducing: rosemary parmesan fries dipped in homemade truffle aioli. I’ve whipped this recipe together more often than I care to admit in the past, and it’s really and truly the perfect solution when time is of the essence but you’re looking to impress. Like poutine’s way fancier great aunt, this baby is ridiculously easy, incredibly delicious, and worth every last calorie and then some. Serve it alongside a big juicy steak if you’re looking to make friends for life, otherwise eat it all solo while lounging in your pjs – this is a no judgement zone.
Read on for the recipe…
Rosemary Parmesan Fries with Truffle Aioli
A super simple recipe for when you're looking to impress
Once golden and crispy, remove from oven and immediately toss with salt, rosemary and parmesan
FOR THE TRUFFLE AIOLI
While your fries are baking, whisk together the mayonnaise, yogurt and oil. Stir in the garlic, lemon zest and salt and pepper. Cover and place in fridge until your fries are ready. Drizzle with truffle oil before serving.
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