CASCADIA ROSEMARY GARLIC FRIES
- Cal: 204
- By: Kerry Sear, Cascadia, Seattle
- 3 pounds Washington Russet or Yukon Gold potatoes
- 3 cloves garlic, peeled and very finely minced
- 2 tablespoons chopped fresh rosemary leaves
- 1 tablespoon chopped Italian parsley
- Canola oil for frying
- Sea salt
In large deep saucepot, preheat oil to 320°F. Scrub potatoes with vegetable brush under cold running water. Cut into 1/4x1/4x2-inch sticks, leaving skins on. Keep potato sticks in cold water while preparing. Rinse potato sticks under cold running water for several minutes, stirring occasionally to remove excess starch. Drain po- tatoes well and pat dry with paper towels.
Fry potatoes, a small amount at a time, in the oil just until softened but not browned. Drain and spread on wire rack over paper towels. Repeat with remaining potatoes.
Cool and then refrigerate for at least 1 hour. Meanwhile in a large bowl, combine garlic, rosemary, and parsley. Heat oil to 425°F. Fry the cold blanched fries, a small amount at a time, until golden brown. Drain and turn out onto paper towel-lined cookie sheet. Add fries to bowl with garlic and herbs and toss to coat. Serve immediately.