Lola Fries With Rosemary
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
52
Sourness
46
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Peel the potatoes and cut them into long fries about 1/4-inch thick
2
As you cut them, put them in a bowl of cold water to cover
3
Pour enough oil into a medium pot so that the oil comes 3 inches up the sides
4
Heat the oil to 275 degrees F
5
Drain the fries, rinse them of excess starch under cold water, and pat dry
6
Working in batches if necessary, cook them in the oil for about 5 minutes; they should be soft and pale
7
Remove them from the oil using a slotted spoon and rinse under cold water to remove excess oil and starch for a crisper fry later
8
Reserve the pot of oil
9
Cover a rimmed baking sheet with paper towels and lay the fries on top
10
Chill completely in the refrigerator
11
The potatoes can be prepared this way up to 1 day in advance of cooking them
12
Heat the oil to 360 degrees F
13
Add the fries, in batches if necessary, to the oil and cook, stirring gently, until the fries are golden brown, about 5 minutes
14
Remove them from the oil to a large paper-towel-lined bowl and season them with the rosemary and salt, shaking the bowl to distribute the seasonings evenly