Chef notes
Homemade french fries will always merit the time and energy because not only can you achieve the crispy outside-soft inside golden ratio, but you can also eat them as intended — within seconds of coming out of the fryer. Plus, show me a drive-thru that sprinkles their fries with fresh rosemary or serves them with homemade Garlicky Mayo Sauce on the side. Add a basket of these to a meal, and there's not a person at the table who won't get the heartfelt message: You're worth it.
Ingredients
- 2 pounds Yukon gold potatoes, peeled
- neutral oil, for frying
- 1 large clove garlic, minced
- 1 teaspoon extra-virgin olive oil
- kosher salt, to taste
- 2 tablespoons finely chopped fresh rosemary
- Garlicky Mayo Sauce, for serving (recipe linked above; optional)
Preparation
1.Fill a large bowl with cold water. Using a mandolin with a large-tooth blade, or a very sharp knife, slice the potatoes into fry-sized pieces and submerge them in the water. Cover and refrigerate the sliced potatoes overnight to release the starches, draining and replacing the water after about 4 hours.
2.In a deep-fryer or high-sided, large, deep skillet, bring a few inches of oil to 375 F.
3.Drain the potatoes in a colander and give them a good shake — water is not a friend of hot oil! Fry the potatoes in batches until just cooked through but not brown at all, 4 to 5 minutes. Transfer the fries to a large, clean bowl and set aside. If you plan on serving the frites later, refrigerate until you're ready to finish and serve them; otherwise, carry on.
3.In a small bowl, combine the garlic, olive oil and a good pinch of salt. Set aside.
4.Increase the oil temperature to 375 F. Working in batches, re-fry the potatoes until golden brown, shaking the basket now and again to keep the frites from sticking, 2 to 3 minutes. As with any frying, avoid overcrowding here to ensure a crispy result.
5.Transfer the finished fries to a large bowl and toss immediately with the garlic mixture and rosemary. Season with a good amount of salt to taste and serve immediately. If you like, serve them with Garlicky Mayo Sauce.
