Friday, August 23, 2013
GGFF: Village Fries
I feel like I'm a bit of an anomaly. While most people I know gain weight in the winter months, I find I do most of my weight gain in the summer. Between summer shandys, grilled ERRYTHING, and fries like these, I really don't know why I'm shocked at the end of every August.
Truthfully, these are worth a splurge every now and then. First of all, they call for Red Bliss potatoes, which are less starchy than your average Idaho Russet. Then they're fried, cooled, and fried again, for crying out loud. They're finished off with a gorgeous herby, salty mix that is worth going back for seconds. So what I'm saying is, go eat a salad for lunch and make these with dinner. Call it even.
(Adapted from The Good Stuff Cookbook by Spike Mendelsohn, as seen on Cook Like A Champion)
1 1/2 lbs. red potatoes
Vegetable oil for frying
1/3 c. chopped fresh rosemary
1/3 c. chopped fresh thyme
1 T. coarse salt (sea salt or kosher)
Scrub the potatoes clean under cold running water and pat dry. Halve, and then cut halves into strips approximately 1/4 in. thick.
In a large, deep pot, heat 3 inches of oil until it reaches 250* F. While oil is heating, line a baking sheet with paper towels and keep handy. Using a handful at a time, drop fries into the oil and cook until tender, but still pale (I used the fork test.) Remove with a slotted spoon. Drain on paper towels and repeat with remaining fries. When all fries have been cooked in the first fry, refrigerate baking sheet until the fries are cool, at least 1 hour, preferably 2.
In the meantime, combine rosemary, thyme, and salt in a small bowl. Mix well.
When fries are cool, remove from the fridge and increase the temperature of the oil to 350* F. Line your baking sheet with fresh paper towels. Repeat the frying process one handful at a time, this time frying until fries are golden and crisp. Remove from oil with a slotted spoon and drain on clean paper towels. Season with herb mixture. Serve hot.