Double-Fried Rosemary-Parmesan Fries

By Sprig Originals ✓ · cooked up in Sprig

Shaggy-edged, deeply crisp fries done two ways: the classic two-stage fry that trattoria kitchens use to get a glassy shell and a fluffy interior, plus a cornstarch-tossed air fryer or oven shortcut that gets shockingly close with a few tablespoons of olive oil. Both finish the same way — hot fries showered with fine salt, chopped rosemary, garlic and a snowfall of Parmesan.

Ingredients

• 2 lb russet potatoes (about 3 large)
• 1 tbsp distilled white vinegar (for the soaking water)
• 1 tbsp kosher salt (for the soaking water)

• 6 cups peanut or vegetable oil, for frying

• 2 tbsp cornstarch
• 3 tbsp olive oil

• 1 1/2 tsp fine sea salt, plus more to taste
• 1 tbsp fresh rosemary leaves, finely chopped
• 1 clove garlic, grated on a microplane
• 1/2 cup finely grated Parmesan
• 1/4 tsp freshly ground black pepper
• Lemon wedges, for serving (optional)

Instructions

1. Peel the potatoes (or leave a little skin on if you like a rustic edge) and square off the sides. Cut into planks 3/8 inch thick, then cut the planks into 3/8-inch batons. Consistent thickness matters more than perfect looks — thin strays burn while thick ones stay raw.
2. Put the cut fries in a large bowl, cover with cold water by 2 inches, and stir in the vinegar and kosher salt. Soak 30 minutes (up to 4 hours in the fridge). This pulls out surface starch and the vinegar firms the pectin so the fries hold their shape.
3. Drain the fries and spread them on a clean kitchen towel. Blot the tops with a second towel until they look matte and dry — surface water is the enemy of both crisping and safe frying. Now pick your method.
4. METHOD 1, FIRST FRY: Pour oil into a heavy 5- to 6-quart Dutch oven to a depth of 2 1/2 inches (never more than halfway up the pot). Heat over medium to 325°F on a clip-on thermometer. Fry the potatoes in 3 batches, 4 to 5 minutes per batch, stirring gently once or twice: they should be limp, pale and cooked through with no color. Lift out with a spider or slotted spoon onto a rack-lined sheet pan.
5. METHOD 1, REST: Let the blanched fries cool at least 15 minutes, until no longer steaming (they can sit at room temperature up to 2 hours, or be refrigerated overnight uncovered). This rest is what creates the crisp shell later — skipping it gives you limp fries.
6. METHOD 1, SECOND FRY: Raise the oil to 375°F. Fry again in 3 batches, 2 to 3 minutes each, until deep golden and audibly crackly. Drain on the rack for 10 seconds only, then move straight to the finishing bowl in Step 9. Let the oil return to 375°F between batches.
7. METHOD 2, AIR FRYER: Toss the dried fries with the cornstarch in a large bowl until every stick wears a thin white dust, then add the olive oil and toss again until glossy and no dry patches remain. Air fry at 380°F for 12 minutes, shaking the basket twice, then raise to 400°F and cook 6 to 8 minutes more until browned and rigid. Work in two batches if your basket is crowded — fries need room.
8. METHOD 2, OVEN: Place a heavy rimmed sheet pan in the oven and preheat to 425°F. Toss the dried fries with cornstarch, then olive oil, as above. Carefully spread them in a single layer on the hot pan, not touching. Bake 20 minutes, flip with a thin metal spatula, then bake 12 to 15 minutes more until golden and crisp at the edges.
9. FINISH: Combine the fine sea salt, rosemary, grated garlic and black pepper in a large bowl. Dump the hot fries in, add the Parmesan, and toss immediately with your hands or two spoons for about 15 seconds — the residual heat blooms the garlic and rosemary and melts the cheese into a thin coating. Taste, add salt, and serve at once with lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

South Louisiana Rice Dressing (Dirty Rice)

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem