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Ingredients
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Fries
Seasoning & Finish
Method
Fries
- 1
Prepare potatoes
Peel the potatoes if you prefer (skins left on are fine). Cut each potato into 1/3–1/2 inch thick sticks: slice lengthwise into 1/3–1/2 inch slabs, then stack and cut into sticks. Aim for uniform size for even cooking.
- 2
Rinse and soak
Place the cut fries in a large bowl and rinse under cold water until the rinse runs clear to remove surface starch. Submerge the fries in the cold water (add ice if using) and soak for at least 30 minutes, up to 2 hours. This helps remove more starch and yields crispier fries.
- 3
Dry thoroughly
Drain the fries and spread them on clean kitchen towels or paper towels. Pat completely dry — any surface moisture will cause oil spatter and reduce crispiness.
- 4
First fry (blanch)
Heat 1 cup of oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches to avoid crowding, fry the potatoes for 4–6 minutes until pale, softened, and slightly tender but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Let cool 10 minutes.
- 5
Second fry (crisp)
Increase the oil temperature to 375–400°F (190–205°C). Return chilled/blanched fries to the oil in batches and fry 2–4 minutes until golden brown and crisp. Remove to a wire rack or paper towels to drain. Immediately while hot, sprinkle with the measured kosher salt and a light grinding of black pepper.
Seasoning & Finish
- 6
Make rosemary salt
In a small bowl combine the finely minced rosemary and the 1 tsp fine sea salt. Rub together with the back of a spoon (or mortar and pestle) for 20–30 seconds until aromatic and slightly pasty. Stir in the optional lemon zest if using. This creates a rosemary-infused finishing salt.
- 7
Dress the fries
While fries are hot, place them in a large bowl or on a serving platter. Immediately sprinkle about half of the shaved Grana Padano over the fries so it melts slightly from the residual heat. Toss gently or shake to distribute. Sprinkle the rosemary salt evenly over the fries to taste (start with 1/2 tsp), then add remaining Grana Padano on top for a visible finish. Taste and add more rosemary salt or cracked black pepper if desired.
- 8
Serve
Serve fries immediately for best texture and flavor. Provide extra shaved Grana Padano and rosemary salt at the table for guests to add more.
