Lola Fries with Rosemary


  • 2 pounds russet potatoes
  • Canola oil or lard, for frying
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon coarse sea salt

Peel the potatoes and cut them into long fries about 1/4-inch thick. As you cut them, put them in a bowl of cold water to cover. Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 275 degrees F. Drain the fries, rinse them of excess starch under col...

View full recipe at SpringPad


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