Pommes Frites with Chipotle Aioli

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Pommes frites:

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