My F&W
quick save (...)
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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.