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Potatoes, Garlic Fries (P, KLP, TNT)
Source: Sara Moulton
Serves: 4

2 tablespoons finely minced garlic
1/4 cup good quality olive oil
Canola oil or peanut oil or other vegetable oil for deep-frying
14 ounces French-fry-cut potatoes, skin on, sliced 3/8" thick
1 tablespoon kosher salt-and-pepper mix, (see Note)
1 teaspoon fresh parsley, finely chopped

Sauté garlic in the olive oil at medium heat just until garlic is translucent--be careful not to burn garlic. Reserve.

Heat oil in deep fryer to 400°F. Pre-cook fries for 4 minutes, until golden brown and crisp. (Fries can be held at this point.) Drain.

Bring the oil back up to 400°F. Refry for 1 minute for added crispness.

Place in stainless steel bowl and toss with sautéed garlic, salt-and-pepper mixture and parsley. Coat evenly to avoid clumps of garlic.

For the salt-and-pepper mix, use 60% salt, 40% pepper.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A