Rosemary Shoestring Fries Recipes
ROSEMARY SHOESTRING FRIES
Fresh rosemary sprigs are fried right before the potatoes here, giving the spuds an inviting piney aroma. Toss both the herbs and the fries with a liberal amount of salt before serving alongside our Grilled Lamb Burgers with Yogurt-Feta Sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Peel potatoes and slice lengthwise into 1/8-inch planks, then cut lengthwise into 1/8-inch juliennes (or use a Japanese mandoline fitted with the julienne blade). Immediately submerge in a bowl of cool water; let stand 10 minutes. Drain; lightly press potatoes between paper towels or clean kitchen towels to dry completely.
- Fill a heavy pot with about 1 1/2 inches oil (it should come no more than a third of the way up sides of pot). Heat over medium-high until a deep-fry thermometer reaches 365 degrees.
- Carefully add rosemary sprigs to oil and immediately cover pot with a splatter screen or lid for a few seconds to prevent splattering; remove screen when popping sounds subside. Fry until darkened slightly and bubbles surrounding sprigs begin to subside, about 30 seconds. Transfer to a paper towel-lined tray; season with salt.
- Return oil to 365 degrees and fry potatoes, a handful at a time, until crisp and just beginning to turn golden, about 2 minutes per batch (returning oil to 365 degrees between each batch). Transfer to paper towels; season with salt. Toss fries with rosemary to combine; serve.
BAKED SHOESTRING FRENCH FRIES
Spiralize up a batch of these addicting crunchy fries that are baked instead of fried.
Provided by Deanna Segrave-Daly
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Spiralize potato into thin strings (I keep them to 12-inch or less.)
- Toss potato strings, oil and salt in a large bowl.
- Grease baking pan with cooking spray and spread out so potatoes are barely overlapping.
- Bake for 10 minutes and stir. Bake for an additional 10-12 minutes or until the fries are crisp to your liking.
- Cool for 5 minutes and serve.
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- Mix together the olive oil, rosemary, and garlic. Allow them to sit together for 1 hour, then preheat the oven to 400 degrees Fahrenheit. Place the potato sticks in a large bowl. Pour the olive oil mixture over them and toss until they are lightly coated.
- Evenly distribute the potato sticks over a large baking sheet lined with parchment paper and drizzle any remaining olive oil mixture from the bowl over the baking sheet. Place the sheet in the oven and bake for 45 to 55 minutes, or until golden brown, turning them over halfway through.
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5/5 (1)Author Asiya KhanServings 4Estimated Reading Time 4 mins
- Make the lemon salt: In a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish. Use whatever you need right away or allow it to dry out for a couple of hours before storing it. (I made my lemon salt a day in advance and stored it in the mortar wrapped in plastic wrap.)
- Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature (350°F; to avoid oil catching fire, be sure to maintain its temperature at 350°F). Jamie’s tip: place a potato in the cold oil before you turn the burner on. When the potato rises to the top of the oil and begins to turn golden brown, the oil is ready. Remove the potato piece and start frying in small batches.
- Pat the julienne strips dry with some paper towels to remove any excess starch. Making sure you’ve got a slotted spoon or spider (which is like a flat colander with a handle) and a big pile of paper towels to one side (I did not use paper towels, but instead transfered the finished fries to a large aluminum bowl, which allows for easy tossing), carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes (1 to 2) until golden brown and crisp. Cook potatoes in batches until they are all used up. Add the rosemary for the last 30 seconds. (Note: It’s hard to judge when the last 30 seconds will be, but the rosemary can be in the oil for as few as 10 seconds. I basically added the rosemary in at the last few seconds of each batch). Remove the potatoes and rosemary to the paper towels (or a large bowl) to soak up any excess oil; dust with your lemon salt. Serve immediately, perhaps alongside a blue cheese burger as they are at the Spotted Pig.
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- Julienne one potato and spread across the prepared baking sheet. Sprinkle with olive oil, rosemary, and salt. Toss to coat and spread in one single layer, keeping each strand separate
- Bake for 18 to 20 minutes, until golden. Transfer to a serving dish. Repeat with the remaining potatoes, working with one potato at a time.
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- Scrub the potatoes and dry them well. There’s no need to peel them. Using a ⅛” blade on your mandolin cut the potatoes into julienne strips. Place the strips into a large bowl, add the olive oil and rosemary and toss to coat well.
- Divide the fries between the two prepared baking sheets and place them in the oven. Cook for 20 minutes then remove the pans from the oven flip the fries with a pair of tongs. Return the fries to the oven and put the pans on opposite racks (the one that was on the top put it on the bottom).
- Cook the fries for another 10-15 minutes but check the fries every 5 minutes and remove any that are quite brown.
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- Preheat oven to 425°F. Run potatoes through a spiralizer using the fine blade just one size larger than angel hair size to make thin strands; cut strands into pieces no longer than about 6 inches.
- Arrange potato mixture in a single layer on 2 rimmed baking sheets lined with parchment paper.
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5/5 (5)Category Small PlatesCuisine AmericanCalories 329 per serving
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