Herbed French Fries
Recipe By: Megan
Prep time:
Cook time:
Total time:
Serves: serves 4
- KALAMATA DIP
- 1 cup mayonaise
- 1 clove garlic
- 1 tablespoon roasted garlic
- ⅓ cup kalamata olives, pitted
- 1 tablespoon fresh lemon juice
OR THE FRIES - 6 cups preferred oil for frying
- 4-6 large russet potatoes, rinsed, unpeeled and sliced into ⅛ inch slices and dried with paper towels.
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh chives Kosher salt
- TO MAKE THE DIP
- You can use a food processor if you want or just chop everything very fine.
- Combine olives, garlic and roasted garlic and pulse until finely chopped.
- Add the mayonnaise, and lemon juice and pulse once or twice to combine.
- Set aside in refrigerator until ready to serve.
TO MAKE THE FRIES - Heat the oil in a large pot or a deep fryer if you have one to about 350˚.
- Carefully add the potatoes to the hot oil in batches and cook until deep golden brown and a bit crunchy.
- Remove from oil with a slotted spoon and place on paper towels to drain.
- Once all the potatoes are cooked, toss with the herbs and kosher salt.
- Serve with the dipping sauce.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/herbed-french-fries/
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