Apennine Fries Recipe

Make balsamic reduction

Pour 100 ml balsamic vinegar and 1 tablespoon sugar into a small saucepan over medium heat. Bring to a gentle simmer and cook until thick and syrupy, about 12–18 minutes, stirring occasionally to prevent burning. The reduction should coat the back of a spoon.

Dry to powder

Preheat oven to 90°C (195°F). Spread the balsamic reduction thinly on a small parchment-lined tray (use silicone if available). Place in oven and dry for 2–3 hours until tacky to the touch and no longer fluid. Alternatively, use a dehydrator at ~60°C (140°F) until dry. Remove and let cool to room temperature.

Blend to powder

Once cooled and brittle/tacky-dry, break into pieces and pulse in a spice grinder or high-speed blender until you obtain a fine powder. Stir in a pinch of salt to balance flavor. Store powder in an airtight container until use.

Prep potatoes

Peel (optional) and cut each medium russet potato into 1/3 inch (about 8 mm) sticks. Rinse cut fries under cold running water until water runs clear to remove surface starch.

First cook — blanch

Place the cut potatoes in a large pot with 2 liters of cold water and 1 tablespoon kosher salt. Bring to a gentle simmer and cook for 6–8 minutes until the edges are just tender but centers still firm (do not fully cook). Drain and immediately transfer to an ice bath (4 cups ice + water) to stop cooking. Chill for 10 minutes. Drain and pat completely dry with clean kitchen towels or paper towels.

Second cook — low-temperature fry

Heat about 2 cups of neutral frying oil in a heavy pot or deep fryer to 140°C (285°F). Fry the dried potatoes in batches for 4–6 minutes until a pale golden color forms and exterior begins to set (not crisp). Remove with a slotted spoon and drain on a wire rack or paper towels. Let fries cool to room temperature; refrigerate for at least 20 minutes if time allows (this helps create the triple-cook texture).

Third cook — high-temperature fry

Raise oil temperature to 190–195°C (375–385°F). Fry the cooled fries in batches for 2–3 minutes until deep golden-brown and crisp. Remove and drain on a wire rack. While still hot, season lightly with coarse sea salt (about 1 teaspoon total across batches).

Crisp herbs and garlic

Heat the remaining 2 cups of frying oil (or use separate small skillet with 1/2 cup oil) to 170°C (340°F). Working quickly and carefully, fry rosemary leaves stripped from stems, thyme leaves, and thinly sliced garlic in small batches for 10–20 seconds until fragrant and just crisp but not burned. Remove with a slotted spoon and drain on paper towels. Season fried herbs and garlic lightly with a pinch of salt.

Toss fries with balsamic powder

Place hot fries in a large bowl. Sprinkle 2–3 teaspoons of the balsamic powder over the fries and toss gently to coat evenly. Add 1 teaspoon extra virgin olive oil if you want a slight sheen and to help the powder adhere. Taste and add more powder if desired—balsamic powder is concentrated, so start light.

Assemble and finish

Transfer fries to a serving platter. Scatter the fried rosemary, thyme, and garlic over the fries. Drizzle 2 tablespoons of good-quality balsamic vinegar lightly over the top (aim for a fine, even drizzle). Finish with an extra pinch of coarse sea salt to taste and serve immediately. For a plain option, skip the powder, herbs, and balsamic drizzle and simply serve fries with salt.