Double Truffle Fries Recipe

1. Make the Crema: Combine all the ingredients and 1½ cups of water in a high-speed blender and blend on medium speed until smooth and creamy, about 1 minute. Store the crema in a squeeze bottle or mason jar in the fridge for up to seven days.

2. Make the Fries: Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set it aside.

3. Combine the potatoes, 1½ tablespoons of olive oil, the truffle salt, dried dill, white pepper and coconut sugar in a large bowl. Toss until all the potato pieces are coated. Arrange them in a single layer on the prepared baking sheet; if they seem too crowded, you can divide them between two prepared baking sheets so they can evenly brown. Place the garlic, cut side-up, in the corner of the baking sheet, and drizzle the remaining olive oil over the top. Bake them for 25 minutes, remove them from the oven and stir, then bake until the potatoes are fork-tender and golden brown and the garlic is soft and fragrant, about 25 minutes more. (You may need to pull the garlic out early, so keep an eye on it.)

4. Make the Truffle Sauce: Place the crema in a high-powered blender. Squeeze out the roasted garlic cloves from the bulb into the blender. Add the lemon zest and juice, salt and truffle oil, then blend on high speed for 30 seconds. Add the parsley and pulse four to six times to incorporate without changing the color of the sauce to green. Transfer the sauce to a bowl and set aside.

5. Once the potatoes have become soft and slightly golden brown, remove them from the oven and serve them warm with the truffle sauce.