- Side
- American
- Sheet pan
- Oven
- Stovetop
Ingredients
For the fries
- 3 lb
russet potatoes (about 4 large), scrubbed, cut into 8 wedges each
- 2 tbsp
kosher salt, for the cooking water
- 2 tbsp
cornstarch
- 3 tbsp
olive oil
- 1/2 tsp
black pepper, freshly ground
- 3/4 cup
Parmesan, finely grated
- 2 tsp
truffle oil
- 3 tbsp
flat-leaf parsley, finely chopped
flaky sea salt, to taste
For the garlic aioli
- 3/4 cup
mayonnaise
- 2 cloves
garlic, grated or minced to a paste
- 1 tbsp
lemon juice, freshly squeezed
- 1/2 tsp
lemon zest, finely grated
- 1 tsp
Dijon mustard
salt and black pepper, to taste
- Pescatarian
- Gluten-free
Contains milk (Parmesan) and eggs (mayonnaise).
Whether it’s vegetarian depends on the Parmesan: check the label.
Worked out from the ingredients.
Steps
- Step 1
Put a rimmed sheet pan on the middle rack and heat the oven to 450°F. Heating the pan is what crisps the bottom of the fries.
450°F
- Step 2
Scrub the potatoes (leave the skin on) and cut each lengthwise into 8 thick wedges. Put them in a large pot, cover with cold water by 1 inch, and add the kosher salt.
10 min
- 3 lb russet potatoes (about 4 large)
- 2 tbsp kosher salt, for the cooking water
- Step 3
Bring to a boil over high heat, then cook 5 minutes, until a knife slides into the outside of a wedge but the center is still firm. Drain well in a colander and let them steam dry for 5 minutes.
12 min
- Step 4
Return the dry wedges to the empty pot. Sprinkle over the cornstarch, olive oil and black pepper and toss gently until every wedge is coated in a pale, slightly rough film. Be gentle so they don't break.
3 min
- 2 tbsp cornstarch
- 3 tbsp olive oil
- 1/2 tsp black pepper
- Step 5
Carefully pull out the hot pan and spread the wedges on it in a single layer, cut side down, not touching. Roast 20 minutes.
20 min, hands-off · 450°F
- Step 6
Flip each wedge onto its other cut side with a thin spatula and roast another 10–15 minutes, until deep golden and crisp at the edges.
15 min, hands-off · 450°F
- Step 7
While the fries roast, stir the mayonnaise, garlic, lemon juice, lemon zest and Dijon together in a small bowl. Season with salt and pepper and refrigerate until serving.
5 min
- 3/4 cup mayonnaise
- 2 cloves garlic
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1 tsp Dijon mustard
- salt and black pepper
- Step 8
Tip the hot fries into a large bowl. Drizzle with the truffle oil, add the Parmesan and parsley, and toss quickly so the cheese clings. Pile onto a platter, finish with flaky salt and serve right away with the aioli.
2 min
- 3/4 cup Parmesan
- 2 tsp truffle oil
- 3 tbsp flat-leaf parsley
- flaky sea salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026