3 Russet Potatoes, peeled, cut into 1/3″ strips
2 tablespoons Olive Oil
Salt, to taste
Pepper, to taste
3 tablespoons Organic Mayonnaise or Vegannaise
1/4 teaspoon Garlic Powder
1/2 teaspoon Truffle Oil
Fresh Thyme, for garnish (optional)
Preheat oven to 450 degrees Fahrenheit.
Bring a large pot of salted water to a boil. Blanch the potatoes for 2 minutes and then plunge into an ice bath to stop the cooking. Lay the potatoes in a single layer over paper towels. Pat with paper towels to dry.
Next arrange the potatoes in a single layer on a baking sheet lined with aluminum foil or parchment paper. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 30 minutes until golden brown and crisp.
While the potatoes are baking, stir together the mayonnaise, truffle oil, and garlic powder. Transfer to a small dish and top with fresh thyme.
When potatoes are done cooking, transfer to a serving dish and garnish with fresh thyme. Serve with truffle aioli.
Photographed by Alli Shepherd.