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3 Upgrades to the Classic BLT

Crispy Rosemary Steak Fries

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If you know me, you are aware that I have a slight obsession with potatoes. Ok, maybe a huge one. Basically, I can't live without potatoes! To be fair, what's not to love about this versatile vegetable? They give the world with fries, chips, and even vodka. My fiancé and I visited Ireland last year and I was in hog heaven because every meal came with one to two sides of potatoes. While I love all the wonderful potato dishes of the world, my favorite potato persona will always be the ever popular classic... French fry!

Steak fries just cannot be beat! I love them soft and crunchy, but I am going to show you how to make a perfectly crispy fry and add a little rosemary to the party as well.

Crispy Rosemary Steak Fries

  • 4 russet potatoes
  • Peanut or vegetable oil*
  • 1 tablespoon sea salt
  • 2 teaspoons cracked black pepper
  • A few sprigs of fresh rosemary

*Amount of oil will vary depending on the size of the pot or pan you are frying in. Just make sure you have enough to cover the potato slices. I use a stock pot to fry in, but ideally a cast iron pot is best. Fry Daddies are handy little gadgets as well.

Cut potatoes in slices that are about 3-4 inches long and 1/2 inch thick. Place them in a bowl and fill with water. Let them set for at least an hour. This step is very important because it helps reduce starch. I like to soak them a couple hours or even overnight if I have the time, but you can get away with one hour minimum. While they are soaking, remove rosemary leaves from the stem, chop, and mix with salt and black pepper. Set aside. When the potatoes are done soaking, drain and dry them completely. I put them on a tray with paper towel and blot them until all of the moisture is gone.

Heat oil until it reaches about 325 degrees. You can test it with a cooking thermometer, or the old fashioned way that my grandmother utilized by just throwing a drop of water in to see if it spats or sizzles. Be careful though and don't let the hot grease spit on you! Once the oil is hot enough, work in batches and cook potato slices just until they reach a light tan color. At this point, take them out and let them drain and cool on a tray with paper towel or a brown paper bag.


Once the potato slices have cooled a bit, turn the heat up until the oil reaches about 350 degrees. Work in batches again and put the fries back into the oil. Cook until they are nice and golden. Take them out and toss them right away with your rosemary, salt, and pepper mixture. I chunk them into a bowl and toss before they dry so that the mixture will stick, but you can also just sprinkle them. Allow them to cool a bit on a tray with paper towel or brown paper bag. Serve 'em up with any sauce you fancy!

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Enjoy! :-)


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