Best 5 Rosemary Shoestring Fries Recipes

ROSEMARY SHOESTRING FRIES

Steps:

• Peel potatoes and slice lengthwise into 1/8-inch planks, then cut lengthwise into 1/8-inch juliennes (or use a Japanese mandoline fitted with the julienne blade). Immediately submerge in a bowl of cool water; let stand 10 minutes. Drain; lightly press potatoes between paper towels or clean kitchen towels to dry completely.
• Fill a heavy pot with about 1 1/2 inches oil (it should come no more than a third of the way up sides of pot). Heat over medium-high until a deep-fry thermometer reaches 365 degrees.
• Carefully add rosemary sprigs to oil and immediately cover pot with a splatter screen or lid for a few seconds to prevent splattering; remove screen when popping sounds subside. Fry until darkened slightly and bubbles surrounding sprigs begin to subside, about 30 seconds. Transfer to a paper towel-lined tray; season with salt.
• Return oil to 365 degrees and fry potatoes, a handful at a time, until crisp and just beginning to turn golden, about 2 minutes per batch (returning oil to 365 degrees between each batch). Transfer to paper towels; season with salt. Toss fries with rosemary to combine; serve.

GARLIC AND ROSEMARY OVEN FRIES

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.

SHOESTRING FRIES WITH TRUFFLE AIOLI

Steps:

• Heat 2 to 3 inches of oil in a heavy-bottomed pot to 350 degrees F.
• Carefully cut the potatoes into shoestrings (or matchsticks) using a mandolin fitted with the narrowest julienne blade (about 1/8-inch wide). Rinse the cut potatoes thoroughly in a bowl of cold water to remove the surface starch. Keep the potatoes in water until you're ready to fry.
• For the aioli: Whisk together the mayonnaise, sour cream, truffle oil, garlic, lemon zest and salt and pepper to taste in a bowl. Refrigerate or set aside until ready to use.
• Transfer the potatoes to a paper-towel-lined baking sheet and pat them dry, as dry as you can get them. I like to use a kitchen towel for this too; whatever gets them the driest.
• Fry the shoestrings in batches until the potatoes are crisp and turn a nice golden brown, 2 to 3 minutes per batch. As each batch of fries comes out, transfer to a large mixing bowl and toss with some of the chopped herbs, a drizzle of the truffle oil and salt to taste. Transfer to a paper-towel-lined baking sheet. Serve with the truffle aioli.

ROSEMARY FRENCH FRIES

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.

ROSEMARY OVEN FRIES

Steps:

• Preheat oven to 425.
• Scrub the potatoes. Peel, if you prefer skinless fries.
• Slice potatoes lengthwise into strips. Place in large mixing bowl.
• Pour oil over potatoes. Sprinkle rosemary, salt, and pepper over potatoes and toss to coat.
• Line a baking sheet with tin foil and coat with non-stick cooking spray.
• Arrange potatoes in single layer on sheet and bake for 10-12 minutes. Turn potatoes, and continue baking for another 10-12 minutes.