I don’t make fries often so I was a little intimidated by the task, but I had some extra potatoes so I thought fries would be best to go with the left over peel and eat shrimp I had as well as corn on the cob. I decided to salt them prior to cooking to draw the water out, which helps make them crispy. This is something I recommend if you don’t want to fry the potatoes. I made Spicy Aioli to dip the fries in, the spicy, lemony aioli paired great with the salty and crisp fries.
4 Yukon Gold Potatoes
3 Garlic Cloves
1 1/2 Tablespoons Salt Plus More for Sprinkling on Cooked Fries
1 Tablespoon Olive Oil
1 Tablespoon Italian Parsley
1 Teaspoon Chopped Rosemary
Combine garlic and salt in a food processor. Mix until garlic and salt are almost a paste texture. Slice peeled potatoes into fries, making the fries as even as possible to help with ensuring they cook eveningly.
Place fries in a colander over a large bowl and cover with salt mixture, coating all the fries. Let sit for at least 45 minutes, tossing occasionally.
While uncooked fries are brining, set oven to 375°. Chop parsley and rosemary.
After potatoes have released their liquid place on paper towels to pat dry. Place on a large sheet pan that is covered with greased aluminium foil (for easier clean up). Drizzle oil over fries. Cook fries for 45 minutes or until golden brown and soft on the inside. If you find the fries aren’t browning, but the fries are cooked inside put the broiler on for two to three minutes, but watch carefully so fries don’t burn.
Take fries out of the oven and sprinkle with salt. Put fries on a plate covered with paper towels and sprinkle with parsley and rosemary – enjoy!