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
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