Monthly Archives: October 2011

Some of the best meals I’ve ever eaten has had fries in it, from the steak frites at Bouchon to animal-style fries and a Double Double burger at In-N-Out, it’s one of the worlds favorite foods. Here’s another great recipe from Michael Symon’s book on how to cook the perfect fries.

Recipe

2 pounds russet potatoes

Canola oil, for deep-frying

1 teaspoon chopped fresh rosemary

1 teaspoon coarse sea salt

Peel potatoes and cut into long fries about 1/4 inch thick. As you cut them put them in a bowl of cold water.

Heat the oil to 275 F.

Drain the fries and pat dry. Work in batches if necessary, cook them in the oil for about 5 minutes; they should be soft and pale.

Remove them from oil

And rinse under cold water to remove excess oil and starch for a crispier fry later.

Cover a baking sheet with paper towels and lay the fries on top. Chill completely in the fridge.

Heat the oil to 350 F and add fries , in batches, if necessary and cook until golden brown, about 5 minutes. I ended up cooking them for about 6 minutes and 4 minutes in I added some fresh rosemary (Symon’s recipe says to add the fresh rosemary at the end when seasoning with salt).

Remove them from the oil to a large paper towel lined bowl and season with the rest of the fresh rosemary and salt.

Today, chicken basil sausages with red pepper relish and pickled jalapenos accompanied the crispy rosemary fries.

Homemade condiments makes any meal taste better…