It’s hard for me to pass up on fries recipe. Great fries recipe. The ultimate French fries I tried last time is definitely a keeper. Now, this Lola Fries with Rosemary definitely kick it up a notch. I like fries. I like rosemary. I like sea salt. I like fried stuff lol!. You put all these together you have a great Lola fries with rosemary.
There’s no better way to ensure crispy fries than to fry them twice: first at 275 F and then later at 350 F. They crisp up even better on their final cook if they’ve been thoroughly chilled in the refrigerator. This means you can do the first fry well in advance for serving and pop them in the fridge. When you’re ready, the fries take about 2 minutes to finish. A great tips from Michael Symon in his Live To Cook cookbook. Listen to the man!!
- 2 lbs russet potatoes
- Canola oil for deep-frying
- 1 tsp finely chopped fresh rosemary
- 1 tsp coarse sea salt
- Peel the potatoes and cut them into long fries about 1/4 inch thick. As you cut them, put them in a bowl of cold water to cover. This is to prevent them from browning
- Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 275 F
- Drain the fries and pat dry. Working in batches if necessary, cook them in the oil for about 5 minutes; they should be soft and pale. 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. Reserve the pot of oil
- Cover a rimmed baking sheet with paper towels and lay the fries on top. Chill completely in the refrigerator. The potatoes can be prepared this way up to a day in advance of cooking them
- Heat the oil to 350 F. Add the fries, in batches, if necessary, to the oil and cook, stirring gently, until the fries are golden brown, about 5 minutes. 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