From Todd Hudson
8 large potatoes
Kosher salt and fresh ground pepper
4 garlic cloves, chopped
A few sprigs of fresh rosemary (set aside one for garnish, chop the rest)
Truffle oil (optional)
Slice raw potatoes and julienne to the size of fast food fries (you can also use a mandoline). Toss fries in a bowl with salt, pepper, and enough olive oil to coat them well. Place in a foil package with chopped fresh rosemary. Add chopped garlic and seal package so it can steam. Place over hot coals and grill for 30–50 minutes. Drizzle with truffle oil when done.
This recipe is part of a full menu created by Todd Hudson for the July 2012 issue.
Photograph by Jonathan Willis
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