Spikes village Fries

Lynnda Cloutier


The quest for the perfect french fry and the love of herbs created this awesome combination. From the Good Stuff cookbook

★★★★★ 2 votes


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


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

About this Recipe

Course/Dish: Potatoes