Spikes village Fries

1
Lynnda Cloutier

By
@eatygourmet

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

Rating:
★★★★★ 2 votes
Comments:

Ingredients

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

How to Make Spikes village Fries

Step-by-Step

  • 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.

Printable Recipe Card

About Spikes village Fries

Course/Dish: Potatoes