These fries take a little of preparation and planning, but they are worth all of the work. These are perfect as an appetizer all by themselves with some dipping sauce, with a burger for lunch, or for fish and chips for dinner. These are thin cut, they are extremely crispy and have that 'crunch' you want from a french fry, but they have that soft inside that makes them perfect. They are flavored with fresh garlic and fresh rosemary. The garlic gives the fries an extra kick.
2-3 Russet Potatoes
4-5 Cloves of Garlic
2 Sprigs of Rosemary
Salt and Pepper
The next day strain the fries and dry them with a paper towel. I let mine rest on a wire rack for about 10 or 20 minutes after I wipe them down. Pour enough oil in a pot or your deep frier to completely sub merge a good batch of fries. You will have to make these in batches in order to not cool down the oil. Heat the oil to 325 degrees.
|This is a good size for one batch.|
|Garlic and rosemary waiting|
to be tossed with fries.
If you want to keep going, heat the oil up to 375 degrees. While the oil is pre heating crush the cloves of garlic and tear off the rosemary leafs. Chop both finely and add to a bowl. Season mixture with a good dash of salt and a little bit of fresh cracked pepper.
When the oil is hot drop in the same sized batch as the first time and drop in until golden brown. The fries will begin to rise to the top of the oil when they are ready. You can keep them in as long as or as short as you want depending on your preferences. When the fries are golden brown immediately toss them in the garlic mixture, give them a generous pinch of salt and a little pinch of pepper and toss.
The hot oil on the fries perfumes the whole room, and all the fries with garlic and rosemary. To keep warm while finishing the other dishes place in the oven set on warm, but it is really hard not to eat the first batch while making the rest!