I’ll start with the fries…I make really good fries. I mean seriously good. Years ago, we had dinner at The Copper Grille in Brookwood Village(Birmingham, Alabama). Not, to be confused with The Copper Kettle, a steam table cafeteria style restaurant, also in Brookwood. Anyway, The Copper Grille was known for their lobster and their fries. They were called “twice cooked potatoes”. Although they wouldn’t give up the actual recipe, the name “twice cooked” told you that they cooked the potatoes prior to frying. Duh! Since that time, I’ve experimented with a few varieties of potato and ways to cook them before frying. My best fries have come from Yukon Gold potatoes, cut and boiled…then fried in peanut oil. The results are worth the work but, what brings them to a whole new level is the introduction of my new BFF. Black Truffle Salt!
4 medium Yukon Gold Potatoes (about 3-4 inches each)
Peanut Oil for frying, 32 ounces
Black Truffle Salt
On medium-high heat, bring 2 quarts of salted water to boil in a large saucepan. Wash and cut potatoes for fries. Add potatoes to boiling water. Cook potatoes for 7 minutes. Using a slotted spoon, remove potatoes from water and transfer to a paper towel lined plate or tray to drain excess water. In a large heavy skillet, heat oil on medium/high to 365 degrees. Carefully add potatoes to hot oil and fry, turning occasionally, until golden brown and crispy(8-10 minutes). Transfer fries to a paper towel lined plate or tray. Sprinkle hot fries with black truffle salt and serve immediately.