Garlic Rosemary Fries (New!)

Garlic Rosemary Fries (New!)
French fries are a natural go-to side for burgers! The trick to making crispy-on-the-outside-pillowy-soft-on-the-inside fries is the double fry. Most folks don’t realize fries have to be fried, not once, but twice! If you have a deep fryer, now is a perfect time to use it. If not, a heavy pot filled with 4 to 5 inches of oil, will do the trick just fine. Personally, I like to leave the skin on, but if you prefer them skinless, have at it!

Nut-Free, No-Sugar Added, Gluten-Free, Soy-Free

Oil, for frying (I personally like canola oil for french fries!)
4 large Russet Potatoes
2 tablespoons (20 g) minced garlic
2 tablespoons (11 g) fresh chopped rosemary
1/2 teaspoon salt

Cut potatoes into desired fry shape (wedges, steak fries, skinny, fat, etc…) and place in a bowl of cold water to prevent discoloring. Soak for at least 2 hours, or up to overnight in the refrigerator. Drain, rinse and pat completely dry.
Heat oil to 300°F (150°C). Have ready a large bowl lined with paper towels.
Add fries to the oil (make sure they have enough room to float around freely) and fry for 5 to 7 minutes. This will ensure the fries are cooked all the way through. The fries will be tender at this point, but not browned or crispy.
While fries are frying, in a small bowl mix together garlic, rosemary and salt.
Carefully remove fries from oil, using a slotted or strainer spoon, and transfer to towel lined bowl to absorb excess oil.
Turn up the heat to 400°F (204°C). Add fries into the oil and fry until golden and crispy, about 2 minutes. Note that the fries will continue to brown once removed from the oil, so take care not to overcook.
Carefully transfer to towel lined bowl. Toss quickly to drain off excess oil. Remove towels, but leave the fries in the bowl.
While still hot, sprinkle with seasoning mixture and toss to coat. Serve immediately.

YIELD: 4 SERVINGS