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Ingredients
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Potatoes
Rosemary Oil
Toppings
Method
Preparation of Potatoes
- 1
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips (approximately 1/4 inch thick) to resemble fries.
- 2
Making Rosemary Oil
- 3
Infuse the Oil
In a small saucepan, combine the olive oil and fresh rosemary. Heat over low heat for about 10-15 minutes, stirring occasionally. Remove from heat and let it steep until cool. Strain the rosemary out before using the oil for frying.
Frying the Potatoes
- 4
Preheat the Oil
In a deep skillet or frying pan, heat about 2 inches of rosemary oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Potatoes
Remove the soaked potatoes from the water and pat them dry with a clean kitchen towel. Carefully add them to the hot oil in batches, frying until golden brown and crispy, about 4-5 minutes per batch.
- 6
Drain the Fries
Using a slotted spoon, remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. Season with sea salt and black pepper while still hot.
Serving
- 7
Plate the Fries
Transfer the fries to a serving platter. Sprinkle the grated Parmesan cheese and chopped chives over the top. Serve immediately and enjoy!