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Essentials: Spike's Village Fries

Source of Recipe

From "The Good Stuff Cookbook" by Spike Mendelsohn


Recipe Introduction

One of my favorite things is walking through a farmers' market and smelling all the wonderful fruits, herbs, and spices of local farmers. I love going to that part of the market where you find fresh rosemary, thyme, sage, basil, and oregano — it's a feast for your nose! These fries came out of the passion of fresh herbs and the perfect french fry.

List of Ingredients

◦  5 pounds Red Bliss potatoes
◦  Canola oil for deep-frying
◦  1 cup chopped fresh rosemary
◦  1 cup chopped fresh thyme
◦  ¼ cup sea salt


Recipe

Wash and scrub potatoes under cold running water. Pat dry with paper towels. Cut in half lengthwise, then into long strips about ¼-inch thick.

In a deep pot or deep-fat fryer, heat about 3 inches of oil until a thermometer reads 250° F. Line a metal tray or baking sheet with paper towels.

Add one handful of the potatoes to the pot. Fry until tender but have no color. Remove with a slotted spoon. Drain on the paper towels. Repeat the procedure until all the strips are cooked. Refrigerate until cool.

Reheat the oil to 350° F. Line the metal tray with fresh paper towels.

Add the cooled potatoes a few handfuls at a time and fry until golden and crispy. Remove with a slotted spoon. Drain on the paper towels. Toss with the rosemary, thyme, and salt while the slices are still hot. Serve immediately.


Serves 4