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
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Ingredients
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8
Idaho or Russet potatoes
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8
garlics with pink skin on
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8 sprigs
fresh rosemary
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Canola oil enough for frying
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salt
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pepper
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2 pinches
Fleur de Sel
Directions
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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.
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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.
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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.
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Heat the oil to 375º.
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Put aside the fried garlics and rosemary to serve with the potatoes.
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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.
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Serve hot in a bowl, add the fried garlic and rosemary and sprinkle wth a little Fleur de Sel on top
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