Add Ons Recipe

Pan-fried Bacon

Heat a heavy skillet over medium heat. Add 1 tbs neutral oil and warm until shimmering. Lay bacon slices in a single layer and cook 4–6 minutes per side, turning occasionally, until deep golden and crisp to your preference. Transfer to a paper towel–lined plate to drain. Season with 1/4 tsp black pepper immediately. Keep warm and serve.

Prepare Apples for Roasted Apple Butter

Preheat oven to 400°F (200°C). Place quartered apples on a baking sheet, dot with 1 tbs unsalted butter, sprinkle with 2 tbs brown sugar and 1/4 tsp ground cinnamon. Roast 25–30 minutes until soft and caramelized, turning once. Remove and let cool slightly, then mash or pulse in a blender to a smooth butter. Keep warm or refrigerate if making ahead.

Make Latke Mixture

Using a box grater or food processor, grate the peeled russet potatoes and the grated onion. Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible (reserve a few tablespoons of the starch-laden liquid if desired). Transfer potatoes and onion to a bowl. Add 3 tbs flour, 1 large beaten egg, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Mix until combined.

Fry Latkes

In a 10–12 inch skillet, heat 1 cup vegetable oil over medium-high until shimmering (about 350°F). Drop 2–3 tbs of mixture per latke into the oil, flattening gently with a spatula to about 3 inches wide. Fry 3–4 minutes per side until golden and crisp. Work in batches and maintain oil temperature. Transfer latkes to paper towels to drain. Serve warm with roasted apple butter and 1/2 cup sour cream on the side for dolloping.

Prepare Potatoes

Cut the scrubbed russet potatoes into 1/4–1/2 inch sticks for fries. Rinse cut potatoes under cold water until water runs clear to remove excess starch. Pat thoroughly dry with kitchen towels.

Fry Potatoes (Two-stage for Crispiness)

Heat neutral oil in a deep pot or fryer to 325°F (160°C). Working in batches, fry the potatoes 3–4 minutes until soft but not colored. Remove and drain on a rack or paper towels. Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes a second time for 2–3 minutes until golden and crisp. Drain, season immediately with 1 tsp kosher salt, and serve hot.

Finish Fries as Truffle Fries

If starting from raw potatoes, follow the French Fries section to par-cook and double-fry. While fries are still hot in a bowl, drizzle 1 tsp truffle oil and toss gently to coat (start with 1 tsp; add more to taste but avoid overpowering). Immediately sprinkle 2 tbs grated Parmesan, 1 tbs chopped fresh parsley, and 1/2 tsp finishing salt. Toss and transfer to a serving plate. Serve immediately.