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Bistro Fries
© David Malosh

Bistro Fries

  • SERVINGS: 4
  • VEGETARIAN
  1. 2 pounds baking potatoes, peeled and cut into 1/4-inch-thick sticks
  2. Peanut or vegetable oil, for frying
  3. Kosher salt
  4. 2 garlic cloves, minced
  5. 2 tablespoons minced parsley
  1. In a medium bowl, cover the potato sticks with water and refrigerate for at least 1 hour and up to 8 hours.
  2. In a large saucepan, heat 2 inches of oil to 325°. Line a baking sheet with paper towels. Rinse the potatoes and pat thoroughly dry. Working in batches, fry the potatoes until they are almost tender and look slightly translucent, about 3 minutes. Transfer the potatoes to the paper towels to drain.
  3. Increase the temperature of the oil to 375°. Fry the potatoes in batches until golden and crisp, about 3 minutes. Transfer to the paper towels to drain and immediately season with salt. Sprinkle the fries with the garlic and parsley and serve immediately.
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