Shoestring Fries with Truffle Aioli

• Vegetable oil, for frying
• 2 large russet potatoes (about 1 1/2 pounds), cleaned
• 1/2 cup mayonnaise
• 1/2 cup creme fraiche or sour cream
• 1 tablespoon white truffle oil
• 1 large clove garlic, grated
• Zest of 1 lemon
• Kosher salt and freshly ground pepper
• 1/2 cup chopped fresh parsley
• 1/4 cup finely chopped fresh rosemary
• 1 tablespoon white truffle oil, for drizzling

1. Heat 2 to 3 inches of oil in a heavy-bottomed pot to 350 degrees F.
2. Carefully cut the potatoes into shoestrings (or matchsticks) using a mandolin fitted with the narrowest julienne blade (about 1/8-inch wide).
3. Rinse the cut potatoes thoroughly in a bowl of cold water to remove the surface starch.
4. Keep the potatoes in water until you're ready to fry.
5. For the aioli: Whisk together the mayonnaise, sour cream, truffle oil, garlic, lemon zest and salt and pepper to taste in a bowl.
6. Refrigerate or set aside until ready to use.
7. Transfer the potatoes to a paper-towel-lined baking sheet and pat them dry, as dry as you can get them.
8. I like to use a kitchen towel for this too; whatever gets them the driest.
9. Fry the shoestrings in batches until the potatoes are crisp and turn a nice golden brown, 2 to 3 minutes per batch.
10. As each batch of fries comes out, transfer to a large mixing bowl and toss with some of the chopped herbs, a drizzle of the truffle oil and salt to taste.
11. Transfer to a paper-towel-lined baking sheet.
12. Serve with the truffle aioli.

vegetable oil, russet potatoes, mayonnaise, creme fraiche, truffle oil, clove garlic, lemon, kosher salt, parsley, fresh rosemary, truffle oil

Taken from www.foodnetwork.com/recipes/shoestring-fries-with-truffle-aioli.html (may not work)