Home Made Seasoned French Fries

You will never open up a frozen bag of French fries ever again after you’ve made them from scratch. There’s nothing like it! It’s a little tedious, but well worth it. The best part about these homemade french fries is that you can flavor them with whatever herbs your heart desires. This recipe from Spike’s cookbook, yes the crazy guy from Top Chef, calls for fresh rosemary and thyme. I had never tried anything like it before. Just delicious.

5 large-size red bliss potatoes
Canola oil for frying, a liter
1/2 cup chopped fresh rosemary
1/2 cup chopped fresh thyme
salt, preferably sea salt

Slice the potatoes. Scrub the potatoes and pat dry. Use the mandoline slicer to cut the potatoes 1/8-inch thick.

First round of cooking. In a deep pot, heat about 3 inches of oil until thermometer reads 250°F. Once it reaches that temperature, add about half of the sliced potatoes to the pot. Fry until tender, but have no color. Remove with a slotted spoon and drain on paper towels on a cookie sheet. Repeat the procedure with remaining potatoes. After all strips are cooked, refrigerate until cool.

 Chop rosemary and thyme. While the strips are cooling in the fridge, chop the fresh rosemary and thyme. Roughly chop and enjoy the amazing smells.

Second round of cooking. After the strips have been cooled in the fridge for 15 minutes or more, reheat the oil to 350°F. Add the cooled potatoes a few handfuls at a time until they fry up golden and crispy. Make sure the oil is hot enough. Remove with a slotted spoon and drain on paper towels. While warm, toss with rosemary, thyme and salt. Enjoy with your favorite condiment and serve immediately!

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