Over on my cooking spot today I’m talking about some beer brats my husband and I grilled last week. They were delicious, and they’re super easy. Yes, we grilled them outside because we live in Florida. So that might be a recipe you’ll use this summer or you can grill it on your griddle inside if you want it now (that’s what I’d recommend). Look how good they look . . . don’t wait . . .
Over here on the niche today I thought I’d share what we made to go with it. It’s a simple thing I like to call fancy French fries. I guess you could call them Garlic and Dill French Fries, but that tells you what they are and isn’t fun to say. Here’s what you’ll need . . .
- 2 pounds russet potatoes, unpeeled
- 1 quart vegetable or peanut oil
- 2 tablespoons chopped fresh dill
- 2 tablespoons finely minced fresh garlic (from 6-8 cloves)
- fine sea salt, to taste
Here’s the how to . . .
•Cut the potatoes into 1/4-inch-thick slices, and then cut slices into sticks about 1/4 inch wide. •Soak potatoes in cold water for 20 minutes. Meanwhile, heat oil to 300 degrees F in a large pot.
•Transfer potatoes to a towel or paper towels and dry thoroughly. Cover a countertop, baking sheet, or large serving platter with fresh paper towels.
•Working in batches, add potatoes to pot (do not overcrowd) and fry for 5 to 8 minutes, until light golden and cooked through. Transfer fries to paper towels to drain while you cook the remaining potatoes.
•When all potatoes have been fried, increase oil temperature to 375 degrees F.
•Just before serving, fry potatoes a second time, working in batches, until golden brown, about 2 to 4 minutes.
•Using a large slotted spoon or fry basket, drain and transfer hot fries to a large bowl with garlic and dill. Sprinkle generously with sea salt and toss to coat. Doing this immediately when the fries are out of the oil will help the toppings to stick. Serve immediately.
Eat it up, and enjoy the crap out of it.