French Fries With Garlic Rosemary Recipe
Make French Fries With Garlic Rosemary Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Seasoning & Aromatics
Frying & Finishing
Method
Prepare Potatoes
Wash and cut
Scrub the russet potatoes under cold running water to remove dirt. Leave the skin on for texture or peel if preferred. Trim the ends and cut each potato into evenly sized sticks about 1/3 to 1/2 inch (8–12 mm) thick so they cook uniformly.
Soak
Place the cut fries in a large bowl and cover with 4 cups cold water. Add ice if available to keep water cold. Soak for 30 to 60 minutes to remove surface starch; this improves crispness. If short on time, soak at least 20 minutes.
Dry thoroughly
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — any surface moisture will cause oil splatter and reduce crisping. Let sit 5 minutes while oil heats.
First Fry (Blanch)
Pour the neutral frying oil into a heavy-bottomed deep pot or Dutch oven to a depth of about 2.5 inches (6 cm). Clip a deep-fry thermometer to the side. Heat oil to 300°F (150°C) over medium heat.
Working in batches (do not overcrowd), add a portion of the dried potato sticks and cook for 4–6 minutes until tender but not browned — they should be pale and flexible. Use a slotted spoon to transfer blanched fries to a wire rack or paper towel–lined tray to drain. Repeat with remaining fries.
Second Fry (Crisp)
Increase oil temperature to 375°F (190°C). Allow oil to stabilize at that temperature before frying the next batches.
Fry the blanched potatoes in batches for 2–4 minutes each, or until deep golden brown and crisp. Remove with a slotted spoon and place on a wire rack or paper towels to drain. Sprinkle lightly with 1 tsp of the sea salt immediately after removing each batch to start seasoning (reserve remaining salt for final toss).
Aromatics & Final Toss
While the fries are frying or after all batches are done, heat a small skillet over low heat and add the olive oil and minced garlic. Sauté gently for 20–30 seconds until fragrant but not browned (browned garlic tastes bitter). Remove from heat and stir in the chopped rosemary to briefly bloom the herb in the warm oil.
Place the hot fries in a large bowl. Pour the garlic-rosemary oil over the fries, then add the remaining 1/2 tsp sea salt, black pepper, and smoked paprika (if using). Toss gently but thoroughly so the fries are evenly coated with the aromatic oil and seasonings. If using, grate lemon zest over the fries and toss once more for a bright finish.
Taste and adjust seasoning to taste. Serve immediately while hot and crisp.