Olive Oil Fries with Garlic and Rosemary
Homemade French fries can be a real pain to make and a bit underwhelming when all is said and done but not these. Cut into irregular “chip” shapes and fried in olive oil with rosemary and garlic these crispy craggily olive oil fries are a revelation!
Note: This recipe has been adapted from the book Salt to Taste by Marco Canora.
I don’t typically make french fries at home as a matter or principle – the principle being it’s messy and I don’t like my kitchen to smell like a greasy diner – but I must admit my mind has been changed. These fries are cooked in a deep bath of olive oil along with fresh rosemary and whole garlic cloves which add an extra dimension of flavor. They’re absolutely delicious and surprisingly easy to make.
When it comes to French fries the general consensus is that to achieve the best result the potatoes should be cooked twice—boiled (or par-fried) first, then fried —to ensure a fluffy inside and super-crispy outside. While this is line of thinking is generally true, I have stumbled upon an exception.
In the book Salt to Taste by Marco Canora, Chef Marco shares his method for Tuscan Fries which are fried in olive oil. What makes this technique different, besides the use of olive oil, is that the potatoes are added to the oil before the oil has reached a typical frying temperature. Because of this the potatoes cook low and slow in the oil as it heats up. Once it finally reaches a full frying temperature the potatoes are tender and soft and ready for the last few minutes of hard frying which will give them a golden, shatteringly crisp outer shell.
The end result is almost too good to be true! Crisp, golden brown fries with craggily edges, a fluffy, soft interior infused with the flavor of fried rosemary and garlic. These fries are perfect alongside Steak Frites, Peel ‘n Eat Shrimp, Burgers or literally anything…
Ingredients You’ll Need:
Here’s everything you need to make this recipe: russet potatoes, an entire bottle of olive oil, garlic cloves, rosemary sprigs and salt.
*See recipe card for additional notes and ingredient substitutions.*
Note: You will need an entire (1L) bottle of olive oil to make these fries. Don’t throw the oil away when you’re done. Once cool, strain the leftover oil through cheese cloth or a coffee filter. Store in a cool, dark place and it can be used again for frying at least 2-3 more times.
Recipe Steps:
Step 1. Peel and Cut the Potatoes
Place a pot of olive oil over medium-high heat. While the oil is heating up, peel the potatoes then use a pairing knife to cut them into irregular, slightly curved “chip” shapes – about 2-inches long and 1/4-inch thick. Do not soak the potatoes in water.
Step 2. Fry
Add the potatoes to the pot of oil and turn the heat up to high. Do not stir. Let the potatoes cook for about 20 minutes or until they form a very light skin around the outside. See image below.
Step 3. Drain, Season and Serve
Once the fries start to color, turn the heat back down to medium-high. Stir frequently until they’re evenly golden brown. Add the rosemary and garlic – cook for another 5 minutes then use a slotted ladle or spider to transfer the fries to a paper towel lined baking tray to drain. Season generously with salt – serve right away.
Frequently Asked Questions:
- Is it safe to fry in olive oil? Yes, it’s totally fine. While it’s true olive oil has a lower smoke point than most neutral oils, it’s actually not that low—around 375°F. If your olive oil smokes at any point in this process it means your flame is too high and you should turn it down.
- Can I use other types of potatoes for these fries? Not in my experience. I’ve tested this recipe with Yukon Gold potatoes and they just don’t get quite as crisp. Russets are low in moisture and high in starch which is the perfect combo for these crispy fries.
- Can I use neutral oil for these fries? Yep, canola, safflower, avocado or grape seed oil will all work just fine.
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Olive Oil Fries with Garlic and Rosemary
Ingredients
- 1 liter olive oil
- 4 russet potatoes
- 3 sprigs rosemary
- 8 cloves garlic
- flakey salt
Instructions
- Line a baking tray with paper towels, set aside. Place a large, deep skillet or dutch oven over medium-high heat then pour in the entire bottle of olive oil.
- While the oil is pre-heating, peel the potatoes then use a small paring knife to cut out irregularly shaped but more or less uniformly sized "chips". Work your way around the potato, cutting and turning as you go.
- Once the oil is loose and shimmering, add the potatoes. Turn the heat up to high and cook the potatoes, undisturbed for about 20 minutes. Once you see that the potatoes have started to form a light blonde "skin" you can begin to gently move them around. Note: if you try to stir them any earlier the potatoes will be very delicate and break apart easily. It's not uncommon in this process to have a few sacrificial potatoes stick to the bottom of your pan and burn. It may be tempting to try and prevent that with stirring and scraping the bottom of the pan but I've found its best to just let them be rather than risk breaking up the rest of the fries.
- Turn the oil temperature back down to medium-high. Continue cooking, stirring occasionally until the potatoes begin to turn golden brown. At this point you can can add the rosemary sprigs and garlic cloves. Continue cooking until the potatoes a golden brown, about 5-10 more minutes. Turn off the heat, use a slotted spoon to transfer the fries to the prepared baking tray. Season generously with flakey sea salt. Serve warm.
Notes
- Olive Oil: Neutral Oil like; canola, safflower, avocado or grape seed oil will all work just fine.
- Russet Potatoes: Russets are the only potato I;ve found that really work with this technique. I’ve tested this recipe with Yukon Gold potatoes and they just don’t get quite as crisp. Russets are low in moisture and high in starch which is the perfect combo for these crispy fries.
