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Gallery Rosemary Shoestring Fries Credit: Christopher Testani Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 3 russet potatoes (about 1 1/2 pounds total) Vegetable oil, for frying 1 bunch fresh rosemary Kosher salt
Cook’s Notes Soaking the potatoes prevents discoloration and removes excess starch, ensuring perfectly crisp, golden fries. Be sure to drain and dry them completely after soaking to prevent oil splatters during frying.
Gallery Rosemary Shoestring Fries Credit: Christopher Testani
Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Gallery
Rosemary Shoestring Fries Credit: Christopher Testani
Rosemary Shoestring Fries
Credit: Christopher Testani
Rosemary Shoestring Fries
Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Recipe Summary
prep: 25 mins total: 35 mins
Servings: 4
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 3 russet potatoes (about 1 1/2 pounds total) Vegetable oil, for frying 1 bunch fresh rosemary Kosher salt
Directions
Peel potatoes and slice lengthwise into 1/8-inch planks, then cut lengthwise into 1/8-inch juliennes (or use a Japanese mandoline fitted with the julienne blade). Immediately submerge in a bowl of cool water; let stand 10 minutes. Drain; lightly press potatoes between paper towels or clean kitchen towels to dry completely.
Fill a heavy pot with about 1 1/2 inches oil (it should come no more than a third of the way up sides of pot). Heat over medium-high until a deep-fry thermometer reaches 365 degrees.
Carefully add rosemary sprigs to oil and immediately cover pot with a splatter screen or lid for a few seconds to prevent splattering; remove screen when popping sounds subside. Fry until darkened slightly and bubbles surrounding sprigs begin to subside, about 30 seconds. Transfer to a paper towel-lined tray; season with salt.
Return oil to 365 degrees and fry potatoes, a handful at a time, until crisp and just beginning to turn golden, about 2 minutes per batch (returning oil to 365 degrees between each batch). Transfer to paper towels; season with salt. Toss fries with rosemary to combine; serve.
Cook’s Notes Soaking the potatoes prevents discoloration and removes excess starch, ensuring perfectly crisp, golden fries. Be sure to drain and dry them completely after soaking to prevent oil splatters during frying.
Cook’s Notes
Soaking the potatoes prevents discoloration and removes excess starch, ensuring perfectly crisp, golden fries. Be sure to drain and dry them completely after soaking to prevent oil splatters during frying.
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All Reviews for Rosemary Shoestring Fries
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All Reviews for Rosemary Shoestring Fries
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
