Published by William Morrow
Makes24 steak fries
Total Timea day or more
Recipe CourseSide Dish
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Low Cholesterol, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Taste and TextureCrisp, Crunchy, Herby, Spiced
Type of DishVegetable
- 4 medium russet potatoes
- Rice bran oil or canola oil
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon minced flat-leaf parsley
- 1 tablespoon minced chives
- 1 whole scallion, trimmed and thinly sliced
Adjust the oven rack to the middle position and preheat the oven to 350°F.
Wash and scrub the potatoes. Place them on a baking sheet and bake them until they can be easily pierced with a paring knife, 45 minutes to 1 hour.
Remove the potatoes from the oven, let them cool to room temperature, and then refrigerate them overnight.
The next day, cut each potato in half lengthwise. Lay each potato half on its flat side; cut it lengthwise into 3 wedges.
Fill a large pot with oil about 2 inches deep. Heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Working in batches, fry the potatoes until they’re golden brown, about 3 minutes. Drain them on a plate lined with paper towels.
Season the potatoes generously with salt and pepper. Sprinkle the parsley, chives, and scallions over them, and serve immediately.
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