Shoestring Gremolata Fries

Grilled Bratwurst with Shoestring Gremolata Fries
Photo: Andre Baranowski

Canola oil, for frying
1⁄4 cup finely chopped flat-leaf parsley
3 cloves garlic, finely chopped
Zest of 1 lemon
2 1⁄2 lbs. russet potatoes, peeled
Kosher salt, to taste
2 12-oz. bottles beer, preferably lager
1 small yellow onion, quartered
2 whole cloves
4 bratwurst (about 3⁄4 lbs.)
4 New England–style hot dog buns
2 tbsp. unsalted butter, melted
Dijon mustard, as needed
1 pint Pickled Cauliflower

1. Pour enough oil into a 12-quart pot so that it reaches a depth of 1". Heat over medium-high heat until a deep-fry thermometer inserted in the oil registers 375°. Make a gremolata by mixing parsley, garlic, and lemon zest in a large bowl; set aside. Over a kitchen towel, julienne potatoes lengthwise using the narrowest setting of a French mandoline. Pat julienned potatoes dry with the towel.

2. Working in 2 batches, fry potatoes in oil until crisp, 6–10 minutes. Using a slotted spoon, transfer fries to a paper towel–lined bowl. Season with salt. (Bring oil to 375° before frying second batch.) Transfer fries to bowl of gremolata; toss to coat fries evenly. (Serve hot or at room temperature.)

3. Build a medium-hot charcoal fire in a grill or heat a gas grill to medium-high. Meanwhile, bring beer, onions, cloves, and 1 cup water to a boil in a 2-quart saucepan. Boil bratwurst in beer until almost cooked through, about 5 minutes. Drain.

4. Grill bratwurst, turning once, until browned, about 6 minutes. Using tongs, transfer bratwurst to a plate. Brush buns with the butter and grill until toasted and golden brown. Serve the bratwurst in the buns, slathered with mustard and garnished with the pickled cauliflower, alongside the fries.

SERVES 4

This article was first published in Saveur in Issue #113