Pommes Frites with Chipotle Aioli It may amaze you to realize that potatoes real potatoes actually contain fiber! In processed potatoes the fiber is pulverized down to practically nothing.

Ingredients:

1 liter canola oil

8 large potatoes, peeled and sliced lengthwise (1/2 inch thick) batonnet or large (3/4 inch thick) batonnet (but in either case a uniform thickness so that they cook at the same rate)

Salt

Garnish:

1 to 2 teaspoons truffle oil

2 tablespoons freshly grated Parmesan

Chipotle Aioli:

1 cup mayonnaise

1 tablespoon Irvine Spices Specialty Chipotle Chile Powder

Salt

Method:

Heat oil in deep-fryer to 375 degrees F.

Fry potatoes until golden brown, and drain on paper toweling. Season with salt while they are still glistening. Drizzle with truffle oil and sprinkle cheese on top.

Whisk together mayonnaise and Chipotle Chile Powder. Season with salt, if needed. Serve potatoes with chipotle aioli as a dipping sauce.