Loaded Truffle Parmesan Waffle Fries with Garlic Herb Aioli Step-by-step instructions

Before you start

Before starting, ensure the air fryer is clean and dry. If your air fryer requires preheating, turn it on to 400°F (200°C) for 3 minutes. Gather all ingredients: frozen waffle fries, white truffle oil, Parmigiano-Reggiano, parsley, flaky sea salt, garlic powder, mayonnaise, garlic cloves, lemon, and black pepper.

Grate the cheese and chop the parsley. Mince the garlic cloves. Measure the mayonnaise and lemon juice. Have a large mixing bowl and a small bowl for the aioli ready.

Instructions

Crisp the Fries

1. 1Make the Garlic Aioli
   In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and a generous pinch of black pepper. Whisk until smooth and creamy. Set aside in the refrigerator while preparing the fries.
   Look for The aioli should be thick, pale, and well blended.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip For a more intense garlic flavor, let the aioli sit for 10 minutes before serving.
2. 2Preheat the Air Fryer
   Preheat the air fryer to 400°F (200°C) for 3 minutes. Spread the frozen waffle fries in a single layer in the air fryer basket. You may need to cook in batches to avoid overcrowding.
   Look for The air fryer is hot and ready for the fries.
   Tip If cooking in batches, keep the cooked fries warm in a low oven.
3. 3Air Fry the Waffle Fries
   Air fry the waffle fries at 400°F (200°C) for 16 minutes, shaking the basket halfway through, until they are deep golden brown and crispy.
   Look for The fries are golden and crisp when shaken.
   Tip Do not overcrowd the basket; cook in batches for best results.

At the end of this phase, the air fryer basket is full of golden, crispy waffle fries. The kitchen smells of hot potatoes and oil. The fries are deeply browned at the edges and have a satisfying crunch when gently pressed. They are not yet seasoned, but they are perfectly cooked and ready for the truffle toss.

Toss with Truffle and Seasonings

4. 4Transfer Fries to Bowl
   Carefully transfer the hot fries to a large mixing bowl. Immediately drizzle with the white truffle oil, then sprinkle with the garlic powder and flaky sea salt.
   Look for The fries are still steaming and the oil sizzles on contact.
   Tip Toss gently to coat evenly without breaking the fries.
5. 5Toss with Truffle Oil and Seasonings
   Using a large spoon or spatula, toss the fries thoroughly to coat every piece with the truffle oil, garlic powder, and sea salt. Continue tossing until the fries are evenly seasoned.
   Look for All fries are glossy with oil and speckled with seasoning.
   Tip Toss gently to avoid breaking the crispy exterior.

The fries are now glossy with truffle oil and speckled with garlic powder and flaky sea salt. The aroma is intensely aromatic, with the earthy truffle oil complementing the savory potato.

The fries are still hot and steaming, and the seasonings stick to every surface. They are ready for the final cheese and herb shower.

Finish and Serve

6. 6Add Parmesan and Parsley
   Sprinkle the freshly grated Parmigiano-Reggiano and chopped parsley over the hot fries. Toss once more to distribute the cheese and herbs evenly.
   Look for The cheese begins to melt slightly on the hot fries.
   Tip Add the cheese right before serving so it stays creamy, not melted away.
7. 7Serve with Garlic Aioli
   Transfer the loaded fries to a serving platter or bowl. Serve immediately with the garlic aioli on the side for dipping.
   Look for The fries are piled high, cheesy, and aromatic.
   Tip For extra indulgence, drizzle a little extra truffle oil over the top before serving.

The fries are piled high on a platter, covered with a snowy layer of grated Parmesan and bright green parsley. The cheese is slightly melted in places, and the parsley adds a fresh contrast. The aioli is served on the side, creamy and pale, ready for dipping. The dish looks and smells irresistible.

Common mistakes

One common mistake is overcrowding the air fryer basket. If the fries are piled too high, they will steam instead of crisp, resulting in soggy fries. Cook in batches if necessary. Another pitfall is adding the truffle oil before the fries are fully cooked; the oil can burn and turn bitter.

Always toss the fries with oil only after they are cooked. Also, avoid using pre-grated Parmesan, as it contains anti-caking agents that prevent melting and can clump. Finally, do not skip the lemon juice in the aioli; it brightens the sauce and cuts through the richness of the fries.

How to tell it’s done

The fries are done when they are deep golden brown and crispy on the outside, with a tender, fluffy interior. To test, pick up one fry and listen for a satisfying crunch when you bite into it. The aioli should be thick and creamy, with a bright, garlicky flavor.

Since the aioli uses raw eggs from the mayonnaise, it is safe if the mayonnaise is pasteurized; however, for those with weakened immune systems, consider using pasteurized eggs or a vegan mayonnaise alternative. There is no protein to cook in this recipe, so no internal temperature check is needed.

• Egg dishes: 160°F (71°C) in the thickest part