Best 3 Lola Fries With Rosemary Recipes
**Lola Fries with Rosemary: A Delightful Fusion of Crispy Potatoes, Aromatic Herbs, and Irresistible Spices**
Indulge in a tantalizing culinary creation that combines the comforting goodness of fries with the vibrant flavors of rosemary and a symphony of spices. Lola fries, named after the charming Spanish word for "crazy," are an explosion of taste and texture that will leave you craving more. This comprehensive guide takes you on a culinary journey, providing step-by-step instructions for creating perfect Lola fries, complemented by diverse dipping sauces that cater to every palate. From the classic aioli to the tangy harissa and the creamy avocado crema, each sauce adds a unique dimension to the crispy potato wedges. Vegetarian and vegan variations are also included, ensuring that everyone can savor these delightful treats. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will transform ordinary fries into an extraordinary feast.
GARLIC AND ROSEMARY OVEN FRIES
Provided by Valerie Bertinelli
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F with a large rimmed baking pan inside.
- Put the olive oil, garlic and rosemary in a small saucepan and warm over medium heat until just starting to bubble. Turn off the heat and let steep 20 minutes. Discard the rosemary sprigs and garlic.
- While the oil is steeping, cut the potatoes into 1-inch-thick wedges. Put the potatoes in a large bowl and toss with the oil, paprika and 1 teaspoon salt.
- Carefully remove the baking pan from the oven and spread the potatoes on the hot pan in a single layer. Sprinkle with another pinch of salt and roast until the undersides are golden brown, about 20 minutes. Flip the potatoes and continue to cook until golden brown all over, 15 to 20 minutes more.
- Serve garnished with a rosemary sprig.
ROSEMARY BRUSCHETTA
Provided by Michael Symon : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Tie the bundle of fresh rosemary together using butcher's twine. Pour 1/4 cup of olive oil into a small dish for basting. Using the rosemary bundle as a pastry brush, dip in the olive oil and brush the bread on both sides. Place the bread slices on the direct heat side of the grill to char on both sides, about 1 minute per side.
- Once both sides of the bread are charred, move the bread to the indirect heat side of the grill, place the rosemary bundle in between the bread slices, close the lid of the grill and cook until the bread is more crispy and golden brown on the outside, but still soft and chewy on the inside, 3 to 5 more minutes. Remove the bread slices from the grill and, while still warm, rub the entire surface with the garlic clove.
- Add 1 tablespoon of olive oil, the lemon zest and lemon juice to a small mixing bowl and mix to combine. Season with salt and pepper. Dress the arugula with the olive oil dressing. Top the grilled bread slices with the arugula. Using a vegetable peeler, shave Parmesan over the top. Cut into rustic pieces, sprinkle with some charred rosemary leaves and serve.
ROSEMARY FRENCH FRIES
My mom used to make these, she called them "Grunta Fries". They are like a gormet spin on traditional steak fries. A big hit with adults and kids! I like to serve them with a blue cheese dip or plain old ketchup.
Provided by Maias2Papayas
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice potatos into strips, you can leave the skin on if you want a heartier"steak fry" or peel them for a more traditional french fry.
- Heat Oil in a deep fryer or pot.
- Add Rosemarry to hot oil Fry potatos until golden and cooked through.
- Sprinkle with salt.
Nutrition Facts : Calories 1576.5, Fat 164, SaturatedFat 21.4, Sodium 10.8, Carbohydrate 29.5, Fiber 4.6, Sugar 1.2, Protein 3.4
Tips:
- To make the best Lola Fries, use high-quality potatoes. Look for potatoes that are firm and free of blemishes.
- Cut the potatoes into even-sized wedges. This will help them cook evenly.
- Soak the potato wedges in cold water for at least 30 minutes. This will help to remove excess starch and make the fries crispier.
- Dry the potato wedges thoroughly before frying them. This will help to prevent them from sticking together.
- Heat the oil to the correct temperature before adding the potato wedges. The oil should be hot enough to cause the potato wedges to sizzle when they are added.
- Fry the potato wedges in batches. This will help to prevent them from overcrowding and sticking together.
- Cook the potato wedges until they are golden brown and crispy. This will take about 5-7 minutes.
- Season the potato wedges with salt, pepper, and rosemary. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Serve the potato wedges hot with your favorite dipping sauce.
Conclusion:
Lola Fries with Rosemary are a delicious and easy-to-make side dish. They are perfect for any occasion, from casual gatherings to formal dinners. With their crispy texture and flavorful seasoning, Lola Fries are sure to be a hit with everyone who tries them.
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