These are the best french fries I have ever had. Hands down.
As much as I wish I could eat these every day, truffle oil can be costly. Also, french fries may be for the soul, but my physical health is saying something different. Nevertheless, I am excited to have this recipe as a go-to for special occasions, or just when I feel like being a bit fancy.

garlic truffle fries

Ingredients:

• 1 pound russet potatoes, peeled and julienned
• 2 tbsp white truffle oil
• 1/2 tsp sea salt
• small pinch of old bay
• 1/2 tbsp garlic powder
• vegetable oil for frying
• 1/4 tsp dried parsley
• Sweet Dijon Dip
  • 1/4 cup vegan mayo
  • 2 1/2 tbsp dijon mustard
  • 1 tbsp agave or maple syrup

Directions:

1. In a large bowl, whisk together truffle oil, salt, old bay, and garlic powder in a large container. Set aside.
2. Bring a pot of oil to 350 degrees Fahrenheit. In small batches, place potato slices in the oil using a large wire spoon. Fry until potatoes turn golden. Place on a paper towel-lined plate to drain some of the excess oil. Repeat the process with all of the potatoes.
3. While still hot, toss the fries in the truffle oil mixture, ensuring that each fry is thoroughly coated. Then toss in the dried parsley. Transfer to a serving dish.
4. Make the sweet dijon dip by whisking together the vegan mayo, dijon, and agave until combined.

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