Garlic And Rosemary Fries

  1. Peel and cut the potatoes lengthwise into 1/4 inch thick slices. Then cut again each slice into 1/4 inch thick fries.rnPut in a large bowl and wash thoroughly to remove all the starch.rnFill the bowl with cold water, add 2 cups ice cubes and put in the fridge for 2 to 3 hours.
  2. In a deep pan pour enough oil for frying, add the garlic and rosemary and heat to 325u0b0. OIL SHOULD BE TWICE THE VOLUME OF POTATOES FRYING AT ANY ONE TIME.
  3. Drain the potatoes in batches, dry in a kitchen tea towel and fry also in batches (less is better) at 325u0b0 until yellow.rnRemove garlic, rosemary and potatoes with a slotted spoon and drain in paper towel.rnFinish all the potatoes at this temperature.
  4. Heat the oil to 375u0b0.
  5. Put aside the fried garlics and rosemary to serve with the potatoes.
  6. Fry the potatoes for a second time in batches at 375u0b0 until golden brown and crispy. Remove with a slotted spoon and drain.rnAt this point season with some fine sea salt and fresh milled pepper.
  7. Serve hot in a bowl, add the fried garlic and rosemary and sprinkle wth a little Fleur de Sel on top

potatoes, rosemary, canola oil, salt, pepper, sel

Taken from food52.com/recipes/18465-garlic-and-rosemary-fries (may not work)

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