INSTRUCTIONS

1. Line a large baking sheet with paper towel, then a wire rack. Set aside.
2. Add rosemary, sage, thyme and garlic to a large, heavy-bottomed pot (of at least 4 liters in capacity). Top with oil, then set aside.
3. Peel potatoes, then working with one potato at a time, cut into ¼-inch matchsticks. Err on the thicker side at the rounded edges.
4. Transfer potato matchsticks to the pot of oil. Continue with remaining potatoes. Bring oil to a boil over high heat. Once boiling, reduce heat to medium-high. Cook, without stirring, for 15 minutes. Stir carefully, making sure to loosen any potatoes stuck on the bottom or sides of the pot. Continue to cook, carefully stirring every 5 minutes, until golden, 10 to 15 minutes more.
5. Remove fries, herbs and garlic, using a spider or large slotted spoon, to prepared baking sheet. Immediately season with salt and toss gently to coat. Serve as is or transfer to a platter.