Cook The Book: Village Fries

1. 1

   Wash and scrub the potatoes under cold running water. Pat dry with paper towels. Cut in half lengthwise, then into long strips, about 1/4-inch thick.

2. 2

   In deep pot or deep-fat fryer, heat about 3 inches of oil until a thermometer reads 250u00b0F. Line a metal tray or baking sheet with paper towels.

3. 3

   Add one handful of the potatoes to the pot. Fry until tender but have no color. Remove with a slotted spoon. Drain on the paper towels. Repeat the procedure until all of the strips are cooked. Refrigerate until cool.

4. 4

   Reheat the oil to 350u00b0F. Line the metal tray with fresh paper towels.

5. 5

   Add the cooled potatoes a few handfuls at a time to the oil and fry until golden and crispy. Remove with a slotted spoon. Drain on the paper towels. Toss with the rosemary, thyme, and salt while the slices are still hot. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.