Avoid the mess and danger of hot oil. These are sailboat friendly fries; baked not fried.
2 Large russet potatoes
2tspBlack truffle salt,plus a little more for sprinkling after
1tspFresh minced rosemary,plus a little more for sprinkling after
Preheat your galley oven to as hot as you can get it. 450º or above is ideal.
Slice up into "fry-sized" sticks, keeping them on the thin side to reduce baking time. The potatoes can be peeled or you can keep the skins on.
Place the potato sticks in a big bowl of water and let soak for at least an hour. You can let them soak overnight. Additional soaking time is not a problem.
While they are soaking mince the rosemary and press the garlic.
Remove the potatoes from the water and dry on paper towels as thoroughly as you can.
Lay the potatoes on a baking sheet. Spread on top the pressed garlic, truffle oil, EVOO, black truffle salt and minced fresh rosemary. Toss to coat.
Place in your HOT oven and bake for about 30 minutes. Pull them out and flip them over with a spatula so the other side gets baked. Place back in the oven and bake for another 10 minutes.
Light your broiler plate, keeping the oven door open a notch. Broil the potatoes until golden on one side.
Flip them again with a spatula to brown the other side. Pop them into the oven for a few more minutes under the broiler. When done, sprinkle with additional truffle salt and a few more pinches of fresh rosemary. Serve hot.