Football Food Friday
French fries are a classic sports food snack. Add some sautéed garlic for a flavorful twist. Serve with your favorite dipping sauce. Although with the garlic and the sea salt, a dipping sauce is not necessary.
Prep Time: 10 minutes
Cook Time: 30 minutes (depending on how many fries you’re making)
1-2 russet potatoes per person
1-2 cloves of garlic per potato, peeled and minced
1 teaspoon olive oil per garlic clove
1 tablespoon fresh Italian parsley per 2 potatoes, chopped
About 10 cups of frying oil (such as peanut)
Candy/frying thermometer, large heavy bottomed pot
Mince the garlic.
Place a skillet over medium heat and add the oil. When the oil is hot, add the minced garlic and turn the heat to medium-low. Sauté the garlic until soft, about 5 minutes. Watch it closely and stir occasionally to prevent burning.
Take the garlic off the heat and set aside.
Cut the potatoes into matchsticks, about 4 inches long and ½ to ¼ inch thick. If making a lot of fries, keep the potato sticks from turning brown by soaking them in a pot of cold water. Drain well before adding to the oil.
Heat a large pot of oil to 325 degrees Fahrenheit. Set up a tray lined with paper towels to drain the fries.
Using spider or mesh spoon, add about a handful of potato sticks at a time and cook for about 5-7 minutes. The fries should just start to get a bit golden. Take the fries out and drain on a paper towel lined tray. Repeat with the remaining potato sticks. Try to keep the oil at 325 degrees Fahrenheit.
Now turn the oil up to 375 degrees Fahrenheit. Fry the fries again, this time at 375 degrees Fahrenheit for about 3 minutes per batch. Drain on paper towels and sprinkle with sea salt as soon as you remove a batch from the oil.
When all the fries are done cooking, sprinkle them all over with the sautéed minced garlic. Sprinkle with fresh chopped parsley. Serve.