Preheat oil to 320 degrees F.
Scrub potatoes. Cut in 1/4”x1/4”x2” sticks with
skins on. While preparing remaining potatoes, keep cut potato sticks
in cold water. When all potatoes are cut, rinse sticks with cold water
for approximately 10 minutes, mixing occasionally to help remove excess
starch.
Drain potatoes into strainer, removing as much water as possible.
Place small amounts of potatoes into frying basket and slowly place
in hot oil.
Place wire cookie rack over baking sheet near frying area. When fries
have started to soften (not brown), remove from oil, drain and spread
on wire rack. Repeat with remaining potatoes.
Allow potatoes to cool. Place cooled potatoes in refrigerator at
least 1 hour.
Mix garlic and herbs in a small bowl.
Heat oil to 425 degrees F.
Add small amount of cold blanched fries to frying basket and slowly
place in hot oil. Fry until potatoes are golden brown.
Place on tray lined with paper towels to remove excess oil. Toss
potatoes and small amount of garlic herb mixture and sea salt in a
bowl. Serve immediately.
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