Recipe: Good Stuff Eatery Spike's Village Fries (using fresh herbs)

SPIKE'S VILLAGE FRIES

"One of my favorite things is walking through a farmers' market and smelling all the wonderful fruits, herbs, and spices of local farmers. I love going to that part of the market where you find fresh rosemary, thyme, sage, basil, and oregano - it's a feast for your nose! These fries came out of the passion of fresh herbs and the perfect French fry."

5 pounds Red Bliss potatoes
Canola oil for deep-frying
1 cup chopped fresh rosemary
1 cup chopped fresh thyme
1⁄4 cup sea salt

Wash and scrub potatoes under cold running water. Pat dry with paper towels. Cut in half lengthwise, then into long strips about 1⁄4-inch thick.

In a deep pot or deep-fat fryer, heat about 3-inches of oil until a thermometer reads 250 degrees F. Line a metal tray or baking sheet with paper towels.

Add one handful of the potatoes to the pot. Fry until tender but have no color. Remove with a slotted spoon. Drain on the paper towels. Repeat the procedure until all the strips are cooked. Refrigerate until cool.

Reheat the oil to 350 degrees F. Line the metal tray with fresh paper towels.

Add the cooled potatoes a few handfuls at a time and fry until golden and crispy. Remove with a slotted spoon. Drain on the paper towels. Toss with the rosemary, thyme, and salt while the slices are still hot. Serve immediately.

Makes 4 servings
Adapted from source: The Good Stuff Cookbook by Spike Mendelsohn with Micheline Mendelsohn