Author Notes: British food has evolved tremendously and you can eat really nice food in pubs.
I can't remember the pub's name but I ate garlic and rosmary's fries and they were to die for.
The refrigerating process for the fries I learned a long time ago and it really works it's magic! When I have enough time I also refrigerate them between the first and second frying, it yields a brilliant crispy fry unlike anything you've ever tried! —Maria Teresa Jorge
- 8 Idaho or Russet potatoes
- 8 garlics with pink skin on
- 8 sprigs fresh rosemary
- Canola oil enough for frying
- 2 pinches Fleur de Sel
- Peel and cut the potatoes lengthwise into 1/4 inch thick slices. Then cut again each slice into 1/4 inch thick fries. Put in a large bowl and wash thoroughly to remove all the starch. Fill the bowl with cold water, add 2 cups ice cubes and put in the fridge for 2 to 3 hours.
- In a deep pan pour enough oil for frying, add the garlic and rosemary and heat to 325º. OIL SHOULD BE TWICE THE VOLUME OF POTATOES FRYING AT ANY ONE TIME.
- Drain the potatoes in batches, dry in a kitchen tea towel and fry also in batches (less is better) at 325º until yellow. Remove garlic, rosemary and potatoes with a slotted spoon and drain in paper towel. Finish all the potatoes at this temperature.
- Heat the oil to 375º.
- Put aside the fried garlics and rosemary to serve with the potatoes.
- Fry the potatoes for a second time in batches at 375º until golden brown and crispy. Remove with a slotted spoon and drain. At this point season with some fine sea salt and fresh milled pepper.
- Serve hot in a bowl, add the fried garlic and rosemary and sprinkle wth a little Fleur de Sel on top
- This recipe was entered in the contest for Your Best Pub Food