I mean truffles? And fries? Does any combo get any better than this one?

And, as this version parboils the potatoes ahead of time, you can prep potatoes ahead of time, and just throw the on the grill for 15 minutes right before serving. Making it perfect for large get togethers— not only do you use up less grill space for more time, but you aren’t sweating over the stove as well.

Ingredients:

6 cups baby potatoes, quartered (you can really use any potato you want, just make sure to cut them down)

2 Tbsp black truffle carpaccio

8 Tbsp butter

1 tsp truffle salt

Directions:

Bring a large pot of salted water to boil.

Par boil potatoes, until barely tender.

Drain water from the pot, cover with lid and shake while potatoes are still warm. This helps to both crisp up the potatoes, and to allow all the truffle oil and butter to soak into the potatoes. At this point, you could cool and refrigerate the potatoes until ready to grill, up to overnight. Just remove them from the fridge for 1 hour before grilling.

Preheat grill to high.

Add potatoes to a grill safe pan. Cube butter and add to pan.

Grill for 15 minutes, shaking repeatedly to prevent potatoes from sticking.

Remove from grill and toss with truffle carpaccio and salt.