You don’t require any rinsing, blanching, soaking, or specialty tools to enjoy our crispy, herbaceous fries.
Hearty herbs and garlic cloves infuse the cold fry-cooking oil with their flavour and also become a crispy garnish. For extra delicious fries, add up to 1 cup of extra fat from meat drippings, such as bacon fat, duck fat, roast beef drippings or schmaltz!
How to Make It
- 4 rosemary sprigs
- 4 sage sprigs
- ½ small bunch thyme
- 8 large garlic cloves, unpeeled
- 6 cups neutral oil, such as canola or safflower
- 2.5 lb (1.14 kg) russet potatoes
- 1 ½ tsp Kosher salt
- Freshly ground black pepper
- Line a large baking sheet with paper towel, then a wire rack. Set aside.
- 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.
- Peel potatoes, then working with one potato at a time, cut into ¼-inch matchsticks. Err on the thicker side at the rounded edges.
- 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.
- 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.
If you want to make a larger batch, divide between two pots, keeping the same amounts per batch.
These fries are best cooked right before serving. If you have enough room for the large pot in your fridge, you can prep and add the potatoes to the pot of oil ahead of time. Make sure the potatoes are fully submerged in the oil to prevent discoloration. Cover and refrigerate up to 1 day ahead. The oil will take a few more minutes to come to the boil when starting from fridge-cold.