Cascadia Rosemary Garlic Fries

Submitted by BigFatMomma

"From the Cascadia Restaurant, in Seattle. Time consuming, but definitely worth it--fried twice for authenticity and crispiness. Time does not include 1 hour or more chill."

 

• Ready In: 40mins
• Ingredients: 6
• Serves: 6

ingredients

• 3 lbs russet potatoes or 3 lbs yukon gold potatoes
• 3 garlic cloves, peeled and finely minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped Italian parsley
• canola oil, for frying
• salt

directions

1. In a large pot suitable for frying, preheat oil to 320 degrees.
2. Scrub potatoes under cold water.
3. Cut into 1/4"x1/4"x2" sticks, leaving the peels on.
4. Keep the potatoes in cold water while preparing, and when all are cut, rinse well under cold water, removing all excess starch.
5. Drain well, and dry on paper towels.
6. Fry a small amount at a time, until softened but not brown.
7. Drain and spread on cooling rack over paper towels or newspaper.
8. After all potatoes are fried, cool and refrigerate for at least one hour.
9. Combine the garlic, rosemary and parsley.
10. Heat oil to 425 degrees.
11. Fry the cold fries, small amounts at a time until golden brown.
12. Drain and place on a paper-towel lined cookie sheet.
13. Add fries to bowl with garlic and herbs, and toss to coat.
14. Serve fries immediately.