Garlic and Rosemary French Fries
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Stop what you’re doing right now and make these Garlic and Rosemary French Fries. Be forewarned however, once you start eating them, you won’t be able to stop.
Created for Cutco by Alfred State College culinary arts instructor Chef Keith Glover, these are the best french fries I’ve ever tasted. After cutting potatoes into sticks, they’re deep fried in canola oil along with a full bulb of garlic and sprigs of fresh rosemary.
Preparing the French Fries
For the potatoes, you can peel them with a Vegetable Peeler or Paring Knife before cutting them, but you really don’t have to. Leaving the skins on is fine.
To cut the potatoes into batons for the fries, use a good prep knife with a blade that’s long enough to match the length of the potato, like a 7″ Santoku.
Place the potato on the cutting board. If the potato is too wobbly, cut a thin levelling slice off one side to allow it to sit flat on the board. Use the 7″ Santoku to slice it lengthwise into planks. Stack the planks and cut them lengthwise into sticks of about the same thickness and width for even cooking.
To learn how to cut potatoes for fries, take a look at Chef Keith’s video, How To Cut a Potato.
When choosing potatoes for french fries, look for those with high-starch, low-moisture content. It makes the fries crispy on the outside and fluffy on the inside when cooked. Idaho potatoes, russets in particular, are a good choice.
Also when choosing the oil for frying, choose one with a high smoke point. We used canola oil for this recipe, but vegetable oil and refined peanut oil are also good choices.
Adding the Flavor
Here is where the fries really get their flavor.
Use a Santoku-Style Trimmer to slice off the top of a bulb of garlic to expose just the tops of the cloves.
Toss the exposed bulb into the hot oil after the fries have cooked for about three minutes. This infuses them with great garlic flavor.
Once the french fries start to brown and float to the top of the oil, toss in sprigs of fresh rosemary, which will add a hint of woodsy, herbal flavor.
Honestly, our whole marketing department could not stop eating these fantastically delicious Garlic and Rosemary French Fries. Give them a try and let us know what you think.
Recipe created for Cutco by Chef Keith Glover, culinary instructor from Alfred State College.
Ingredients
- 5 large Idaho potatoes
- 1 full bulb of garlic
- 4 sprigs of fresh rosemary
- Kosher salt and course ground black pepper
- Canola oil (enough to fill your pan halfway)
Directions
- With 7" Santoku knife cut potatoes into uniform sticks.
- Cut the top off of the bulb of garlic to expose the top of the cloves.
- Heat oil to 350 F in a fryer or in a pot on the stove (fill pan halfway with oil).
- Put cut potatoes into oil slowly as to not over fill pot.
- After 3 minutes, add garlic bulb to oil.
- When fries are brown and floating, and garlic is floating and soft, add the rosemary. Cook another minute.
- Drain the fries on paper towels.
- Add salt and pepper.
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