Cook The Book: Village Fries

• 5 pounds Red Bliss potatoes
• Canola oil for deep-frying
• 1 cup chopped fresh rosemary
• 1 cup chopped fresh thyme
• 1/4 cup sea salt

1. Wash and scrub the potatoes under cold running water. Pat dry with paper towels. Cut in half lengthwise, then into long strips, about 1/4-inch thick.
2. In deep pot or deep-fat fryer, heat about 3 inches of oil until a thermometer reads 250u0b0F. Line a metal tray or baking sheet with paper towels.
3. Add one handful of the potatoes to the pot. Fry until tender but have no color. Remove with a slotted spoon. Drain on the paper towels. Repeat the procedure until all of the strips are cooked. Refrigerate until cool.
4. Reheat the oil to 350u0b0F. Line the metal tray with fresh paper towels.
5. Add the cooled potatoes a few handfuls at a time to the oil and fry until golden and crispy. Remove with a slotted spoon. Drain on the paper towels. Toss with the rosemary, thyme, and salt while the slices are still hot. Serve immediately.

red bliss potatoes, canola oil, rosemary, thyme, salt

Taken from www.seriouseats.com/recipes/2010/06/village-fries-recipe.html (may not work)