Herbed French Fries 🍟 .
2 pounds russet potatoes, unpeeled
1 quart vegetable or peanut oil
2 tablespoons chopped fresh dill or oregano
2 tablespoons finely minced fresh garlic (from 6-8 cloves)
fine sea salt, to taste
Cut potatoes lengthwise into 1/4-inch-thick slices, and then cut slices into sticks about 1/4 inch wide. Alternatively, you can use a mandoline with a fry blade to speed up the process.
Soak potatoes in cold water for 20 minutes. Meanwhile, heat oil to 300 degrees F in a large pot.
Transfer potatoes to a towel or paper towels and dry thoroughly. Cover a countertop, baking sheet, or large serving platter with fresh paper towels.
Working in batches, add potatoes to pot (do not overcrowd) and fry for 5 to 8 minutes, until light golden and cooked through. Transfer fries to paper towels to drain while you cook the remaining potatoes.
When all potatoes have been fried, increase oil temperature to 375 degrees F.
Just before serving, fry potatoes a second time, working in batches, until golden brown, about 2 to 4 minutes.
Using a large slotted spoon or fry basket, drain and transfer hot fries to a large bowl with garic and dill. Sprinkle generously with sea salt and toss to coat. Doing this immediately when the fries are out of the oil will help the toppings to stick. Serve immediately.
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