How to Make Brad Kilgore’s Spiraled Pomme Frites from MaryGold’s

When it comes to steak au poivre, the peppercorn-crusted filet mignon is usually the star of the show. Not so much at MaryGold’s, Chef Brad Kilgore’s globally-inspired Florida brasserie. There, a beautifully reimagined potato is as crucial to the plate as the beef. “Instead of doing a basket of fries, I wanted to do a pomme frite that stood out visually,” Kilgore says of his Spun Potato—a golden...