LOLA FRIES WITH ROSEMARY
What To Cook Today recipe - Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 lbs russet potatoes
- Canola oil (for deep-frying)
- 1 tsp finely chopped fresh rosemary
- 1 tsp coarse sea salt
Instructions
- 1
Peel the potatoes and cut them into long fries about 1/4 inch thick. As you cut them, put them in a bowl of cold water to cover. This is to prevent them from browning
- 2
Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 275 F
- 3
Drain the fries and pat dry. Working in batches if necessary, cook them in the oil for about 5 minutes; they should be soft and pale. Remove them from the oil using a slotted spoon and rinse under cold water to remove excess oil and starch for a crisper fry later. Reserve the pot of oil
- 4
Cover a rimmed baking sheet with paper towels and lay the fries on top. Chill completely in the refrigerator. The potatoes can be prepared this way up to a day in advance of cooking them
- 5
Heat the oil to 350 F. Add the fries, in batches, if necessary, to the oil and cook, stirring gently, until the fries are golden brown, about 5 minutes. Remove them from the oil to a large paper-towel-lined bowl and season them with the rosemary and salt, shaking the bowl to distribute the seasonings evenly