Technique Recipe: Authentic Garlic Fries
Posted on Thu, May. 29, 2008
From Carole Kotkin's Technique
SIDE DISH
AUTHENTIC GARLIC FRIES
• 2 pounds russet (baking) potatoes, scrubbed
• 2 tablespoons finely chopped garlic
• ¼ cup olive oil
• Vegetable oil for deep-frying (about 5 cups)
• 1/3 cup chopped parsley
• Sea salt and freshly ground pepper
Slice potatoes (skin on) as directed below. Rinse, drain and pat dry. Mix the garlic with the olive oil and set aside. In a deep-fat fryer or heavy pot, pour enough oil to reach a depth of 2 inches. Attach a deep-fry thermometer to pot, or heat electric deep-fat fryer to 325 degrees. Fry potatoes (in batches if necessary) for 5 minutes, until tender. Do not brown. Drain on paper towels. At this point they can rest for up to 2 hours at room temperature. Reheat oil to 375 degrees and refry the potatoes for 2 to 3 minutes, until crisp and golden. Transfer to paper towels to drain. Toss the potatoes in a large bowl with the garlic-oil mixture, chopped parsley and a generous amount of salt and pepper. Serves 4.
Source: Adapted from Great Bar Food at Home (Wiley, $21.99) by Kate Heyhoe.
Per serving (without the oil for frying): 206 calories (43 percent from fat), 13.8 g fat (1.8 g saturated, 9.9 g monounsaturated), 0 cholesterol, 4.2 g protein, 37.3 g carbohydrates, 5.7 g fiber, 17.2 mg sodium.
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