Rosemary, Parmesan (regular Fries) Recipe

Name: City Winery St. Louis Rosemary, Parmesan (Regular Fries) Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1.2 kg russet potatoes, peeled (or scrubbed if leaving skin on); 1 liter cold water (for soaking); 1 tbs fine sea salt (for blanching water); 1 liter neutral oil (canola, vegetable, or peanut), for frying; 1.5 tbs fresh rosemary, leaves finely chopped; 0.75 cups freshly grated Parmesan cheese (Parmigiano-Reggiano); 0.5 tsp garlic powder; 1 tsp fine sea salt (for seasoning fries); 0.5 tsp freshly ground black pepper; 2 tbs olive oil (extra-virgin) or melted unsalted butter, for tossing; 2 pieces lemon wedges; 2 tbs extra grated Parmesan

Inspired by City Winery St. Louis

Time1h 15m

Serves3

Make Rosemary, Parmesan (regular Fries) Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fries

2 2/3 lb (1.2 kg) russet potatoes, peeled (or scrubbed if leaving skin on)

4 1/4 cup (1 liter) cold water (for soaking)

1 tbs fine sea salt (for blanching water)

Frying oil

4 1/4 cup (1 liter) neutral oil (canola, vegetable, or peanut), for frying

Seasoning

1 1/2 tbs fresh rosemary, leaves finely chopped

3/4 cups freshly grated Parmesan cheese (Parmigiano-Reggiano)

1/2 tsp Watkins garlic powder

1 tsp fine sea salt (for seasoning fries)

1/2 tsp freshly ground black pepper

2 tbs olive oil (extra-virgin) or melted unsalted butter, for tossing

Optional garnish & serving

2 pieces lemon wedges

2 tbs extra grated Parmesan

Method

Fries

Prepare potatoes

Cut potatoes into 1/3–1/2-inch (8–12 mm) uniform sticks. Place cut fries into a large bowl of cold water as you work to prevent browning.

Soak the cut potatoes in cold water for at least 30 minutes, preferably 1 hour, to remove excess starch. If short on time, soak 30 minutes; for best texture soak 1–2 hours.

Par-cook (blanch) fries

Drain and rinse the soaked potatoes, then add to a large pot of fresh water. Add 1 tablespoon salt and bring to a simmer. Cook for 4–6 minutes until the edges are just tender but the centers remain firm (do not boil until soft). Drain thoroughly and spread in a single layer on a baking sheet lined with paper towels. Pat dry to remove surface moisture — this reduces oil splatter and improves crisping.

Frying

Heat oil

In a deep pot or heavy-bottomed fryer, heat the oil to 325°F (163°C) for the first fry. Use a thermometer to maintain temperature.

First fry

Working in batches that do not crowd the pot, fry the blanched potatoes at 325°F (163°C) for 3–4 minutes until pale golden and just tender. Remove with a slotted spoon and drain on paper towels. Let rest for 10 minutes (or cool completely if making ahead).

Second fry

Increase oil temperature to 375°F (190°C). Fry the potatoes a second time in batches for 2–3 minutes until deep golden and crisp. Remove to a paper towel–lined tray to drain briefly.

Seasoning

Combine seasoning

While fries are hot, place them in a large mixing bowl. Immediately drizzle with 2 tablespoons extra-virgin olive oil or melted unsalted butter and toss to coat so the seasoning will cling.

Sprinkle the chopped fresh rosemary, 3/4 cup grated Parmesan, 1/2 teaspoon garlic powder, 1 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper evenly over the fries. Toss gently but thoroughly to distribute; use tongs or two spoons to turn the fries so seasoning coats each piece.

Taste and adjust: if needed, add a pinch more salt or Parmesan to preference.

Serve

Transfer rosemary Parmesan fries to a warmed platter or individual serving baskets. Sprinkle with the optional extra grated Parmesan and tuck lemon wedges alongside. Serve immediately while hot and crisp.

Optional: squeeze a small amount of lemon over some fries for brightness just before eating.