Rosemary French Fries Recipes

Steps:

• Peel potatoes and slice lengthwise into 1/8-inch planks, then cut lengthwise into 1/8-inch juliennes (or use a Japanese mandoline fitted with the julienne blade). Immediately submerge in a bowl of cool water; let stand 10 minutes. Drain; lightly press potatoes between paper towels or clean kitchen towels to dry completely.
• Fill a heavy pot with about 1 1/2 inches oil (it should come no more than a third of the way up sides of pot). Heat over medium-high until a deep-fry thermometer reaches 365 degrees.
• Carefully add rosemary sprigs to oil and immediately cover pot with a splatter screen or lid for a few seconds to prevent splattering; remove screen when popping sounds subside. Fry until darkened slightly and bubbles surrounding sprigs begin to subside, about 30 seconds. Transfer to a paper towel-lined tray; season with salt.
• Return oil to 365 degrees and fry potatoes, a handful at a time, until crisp and just beginning to turn golden, about 2 minutes per batch (returning oil to 365 degrees between each batch). Transfer to paper towels; season with salt. Toss fries with rosemary to combine; serve.

Steps:

• Slice potatos into strips, you can leave the skin on if you want a heartier"steak fry" or peel them for a more traditional french fry.
• Heat Oil in a deep fryer or pot.
• Add Rosemarry to hot oil Fry potatos until golden and cooked through.
• Sprinkle with salt.

Steps:

• Peel the potatoes and cut them into long fries about 1/4-inch thick. As you cut them, put them in a bowl of cold water to cover.
• Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 275 degrees F.
• Drain the fries, rinse them of excess starch under cold water, and pat dry. Working in batches if necessary, cook them in the oil for about 5 minutes; they should be soft and pale. Remove them from the oil using a slotted spoon and rinse under cold water to remove excess oil and starch for a crisper fry later. Reserve the pot of oil.
• Cover a rimmed baking sheet with paper towels and lay the fries on top. Chill completely in the refrigerator. The potatoes can be prepared this way up to 1 day in advance of cooking them.
• Heat the oil to 360 degrees F.
• Add the fries, in batches if necessary, to the oil and cook, stirring gently, until the fries are golden brown, about 5 minutes. Remove them from the oil to a large paper-towel-lined bowl and season them with the rosemary and salt, shaking the bowl to distribute the seasonings evenly.

Steps:

• Preheat the oven to 450 degrees F with a large rimmed baking pan inside.
• Put the olive oil, garlic and rosemary in a small saucepan and warm over medium heat until just starting to bubble. Turn off the heat and let steep 20 minutes. Discard the rosemary sprigs and garlic.
• While the oil is steeping, cut the potatoes into 1-inch-thick wedges. Put the potatoes in a large bowl and toss with the oil, paprika and 1 teaspoon salt.
• Carefully remove the baking pan from the oven and spread the potatoes on the hot pan in a single layer. Sprinkle with another pinch of salt and roast until the undersides are golden brown, about 20 minutes. Flip the potatoes and continue to cook until golden brown all over, 15 to 20 minutes more.
• Serve garnished with a rosemary sprig.

Steps:

• Preheat oven to 425.
• Scrub the potatoes. Peel, if you prefer skinless fries.
• Slice potatoes lengthwise into strips. Place in large mixing bowl.
• Pour oil over potatoes. Sprinkle rosemary, salt, and pepper over potatoes and toss to coat.
• Line a baking sheet with tin foil and coat with non-stick cooking spray.
• Arrange potatoes in single layer on sheet and bake for 10-12 minutes. Turn potatoes, and continue baking for another 10-12 minutes.