GARLIC HERB FRIES
By Chef Jeremy Manley “San Diego’s Sustainable Chef”. Jeremy is the executive chef and owner of Jeremy’s on the Hill California Style Bistro in Julian, San Diego’s mountain destination. For more of his recipes and cooking videos, see www.JeremysontheHill.com.
Jeremy Manley “San Diego’s Sustainable Chef” shares how to make his world famous Garlic Herb Fries on Big Blend Radio.
3 Large Chipperbec or Kennebec potatoes
2 Tablespoons minced Italian parsley
4 Garlic cloves, minced fine
1 teaspoon salt
1 teaspoon seasoned salt
Pre-heat your tabletop fryer to 350 degrees, or heat a large pot with safflower oil. Make sure the pot is large enough to fill half-way with oil, to avoid the possibility of a grease fire.
Cut your potatoes into strips approx. 2 1/2 inches by 1/3 inch long and narrow. Don’t worry if they are a little larger, they will just take longer to cook.
Drop potato strips in the fryer or pot of oil for 5-8 minutes. You will see them start to crisp up.
Note, with fresh oil, your fries will not have that golden brown color. Using a Russet potato will give you a golden brown color.
Place the fries in a mixing bowl and toss with salt and seasoned salt. Add the garlic and parsley, then toss again.
Enjoy with your favorite burger or steak!
