Herbed French Fries

Herbed French Fries

Herbed French Fries

Classic double-fried french fries get extra savory flavor from a sprinkling fresh herbs and grated parmesan.Todd Coleman

The Portland, Oregon cart Lardo serves these herbed fries with its succulent roast pork sandwiches. This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People.

Herbed French Fries
The Portland, Oregon cart Lardo serves these herbed fries with its succulent roast pork sandwiches.
Yield: serves 8

Ingredients

  • Canola oil, for frying
  • 4 large russet potatoes, cut into 1/4"-thick sticks
  • 14 cup roughly chopped rosemary leaves
  • 14 cup roughly chopped sage leaves
  • 23 cup finely grated parmesan
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Pour oil to a depth of 2" in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 375°. Add half the potatoes, and cook, turning occasionally and maintaining an oil temperature of 325°, until pale and tender, about 8 minutes. Using a slotted spoon, transfer potatoes to a wire rack set over a baking sheet; repeat with remaining potatoes. Refrigerate potatoes until chilled, about 30 minutes.
  2. Increase oil temperature to 385°. Working in small batches, add chilled potatoes to oil, and cook, stirring, until browned and crisp, about 2 minutes. Using a slotted spoon, return fries to rack set over baking sheet; add rosemary and sage to oil, and fry until crisp, about 45 seconds. Transfer herbs to a paper towel-lined plate to drain, and then place in a bowl along with the fries and parmesan. Toss to combine and season with salt and pepper.