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)
1 to 2 teaspoons truffle oil
2 tablespoons freshly grated Parmesan
1 cup mayonnaise
1 tablespoon Irvine Spices Specialty Chipotle Chile Powder
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