Recipe courtesy of Scott Conant
Recipe courtesy of Scott Conant
Watch how to make this recipe.
Tuscan Fries
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- Level: Intermediate
- Total: 1 hr
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 662
- Total Fat
- 49 g
- Saturated Fat
- 4 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 760 mg
Who doesn’t love fries? This Tuscan take on one of my mentor’s dishes is really special. What makes it stand out are the herbs and garlic that are the supporting cast to the crispy potato.
- Level: Intermediate
- Total: 1 hr
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 662
- Total Fat
- 49 g
- Saturated Fat
- 4 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 760 mg
Ingredients
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Directions
Special equipment:
a deep-fryer- Soak the potatoes in a bowl of water for a couple of minutes to remove starch, then remove to a paper towel-lined baking sheet and pat dry.
- Heat a deep fryer or heavy-bottomed pot filled about halfway with neutral oil to 350 degrees F. Re-line the baking sheet with dry paper towels.
- Par-fry the potatoes in batches in the hot oil until cooked through but not yet browned, 6 to 12 minutes per batch. Remove to cool on the lined baking sheet.
- Heat the oil to 375 degrees F.
- Meanwhile, roll the head of garlic gently to remove the cloves. leaving the skin intact on the cloves, then crush each clove (if a little skin comes undone, that’s fine). Reserve.
- Fry about half of the potatoes, garlic, sage, thyme and rosemary for about 1 minute in the hot oil, then add half of the red pepper flakes and cherry peppers and continue frying until the potatoes are golden brown and crispy, 2 to 4 minutes more. Remove to the towel-lined baking sheet and sprinkle with sea salt and half of the parsley. Return the oil to 375 degrees F and repeat with the remaining potatoes, garlic, sage, thyme and rosemary, adding the remaining red pepper flakes and cherry peppers after the first minute of frying. Sprinkle with sea salt and the remaining parsley.
