This recipe is part of a full menu created by Todd Hudson for the July 2012 issue.
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.
Simply confirm your registered email address below and click "Reset Password." We will immediately email you a link back to the site where you can enter a new password for this account.
We've found your existing Cincinnati Magazine Insiders account. Please login below to complete the Facebook login process.
Copyright © 2014. All rights reserved.
In partnership with Marketron Interactive