Thursday, February 9, 2012
Rosemary Waffle Fries
I found two potatoes so I decided to try to emulate the rosemary waffle fries I had at Burgerville last year (and have been remembering them ever since!) I got a little waffle edge knife at Ross for a couple bucks. It isn't easy to cut the waffley slices from the potatoes - you turn the potato after each slice, and you have to get close enough to make waffle holes but not too close or it just cuts off a useless sliver.
Put the sliced potatoes into a bowl of cold water for awhile (one recipe said 4 hours but I only lasted about 1 hour) then drain them and spread them on a towel. Cover with another towel and blot away all the moisture.
Get your receiving place ready before you start to fry.: line a pan or bowl with brown paper (I cut up a shopping bag).
Heat 1" of oil in a deep skillet over medium heat until it is 325°.
Using tongs or a spider tool, ease the cut potatoes into the oil a bit at a time; don't over-crowd the pot. You will be frying in batches, so only cook as many as will fit in one layer at a time. Cook them for 3 or 4 minutes or just before they start to turn golden, then lift them out and place them on the prepared paper.
Bring the oil up to 375° and fry the potatoes a second time (again, in batches. Don't crowd them!) Cook them for 3 or 4 minutes until they are golden brown. Remove to the prepared paper and sprinkle with seasalt, chopped fresh rosemary, & parsley.