Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (900 g) russet potatoes, cut into 1/8-inch (3 mm) shoestrings
- 2 qt (1.9 L) neutral oil for frying (peanut, canola, or vegetable)
- 2 cloves garlic, finely minced (about 2 tsp)
- 2 tsp fresh rosemary, minced
- 3 tbsp extra-virgin olive oil, divided
- 1¼ tsp kosher salt (Diamond Crystal) or ¾ tsp fine sea salt
- ¼–½ tsp freshly ground black pepper (optional)
Do This
- 1. Cut potatoes into 1/8-inch shoestrings; soak in cold water 20 minutes.
- 2. Rinse until water runs mostly clear; drain and dry very thoroughly.
- 3. Heat oil to 325°F (163°C). Fry in 2–3 batches for 4–5 minutes until pale and tender; drain.
- 4. Freeze par-cooked fries 15 minutes (or refrigerate 30 minutes). Heat oil to 375°F (190°C).
- 5. In a small pan, warm 2 tbsp olive oil with garlic and rosemary over low heat 30–45 seconds; set aside.
- 6. Fry fries at 375°F for 2–3 minutes until deep golden and shatteringly crisp. Toss immediately with warm garlic-rosemary oil, salt, pepper, and finish with 1 tbsp olive oil.
Why You’ll Love This Recipe
- Brittle-crisp, restaurant-style fries thanks to a two-stage fry.
- Big aroma: warm minced garlic and fresh rosemary bloom in olive oil.
- Clear, repeatable timings and temperatures for consistent results.
- Perfect side for burgers, steak, or anything that loves herb-garlic richness.
Grocery List
- Produce: Russet potatoes (2 lb), fresh rosemary, garlic
- Dairy: Optional: grated Parmesan (for a variation)
- Pantry: Neutral frying oil, extra-virgin olive oil, kosher salt, black pepper
Full Ingredients
For the Fries
- 2 lb (900 g) russet potatoes, peeled if desired, cut into 1/8-inch (3 mm) shoestrings
- Cold water and ice for soaking
- 2 qt (1.9 L) neutral oil for frying (peanut, canola, or vegetable), enough for 2–3 inches depth
- 1 tsp kosher salt (Diamond Crystal) or 5/8 tsp fine sea salt, for seasoning during frying
Garlic-Rosemary Toss
- 2 cloves garlic, finely minced (about 2 tsp)
- 2 tsp fresh rosemary leaves, finely minced (from 2 sprigs)
- 2 tbsp extra-virgin olive oil, for tossing warm with the aromatics
- ¼–½ tsp freshly ground black pepper (optional)
To Finish
- ¼–½ tsp additional kosher salt, to taste
- 1 tbsp extra-virgin olive oil, for a glossy finishing drizzle
Step-by-Step Instructions
Step 1: Cut skinny fries
Peel the potatoes if you prefer (optional), then cut into 1/8-inch (3 mm) shoestrings using a mandoline or sharp knife. Immediately submerge the cut potatoes in a large bowl of cold water to prevent browning.
Step 2: Rinse and soak to remove excess starch
Rinse the potatoes in several changes of cold water until it runs mostly clear, then soak in fresh cold water for 20 minutes. This helps the fries turn crisp instead of leathery.
Step 3: Drain and dry thoroughly
Drain the potatoes well. Spin in a salad spinner if you have one, then spread on clean kitchen towels and pat very dry. The drier they are, the safer and crisper your fries will be.
Step 4: First fry (blanch) at 325°F (163°C)
In a heavy pot or Dutch oven, heat 2–3 inches of neutral oil to 325°F (163°C). Working in 2–3 batches so you don’t crowd the pot, fry the potatoes for 4–5 minutes per batch, until pale, flexible, and just cooked through with no browning. Drain on a rack set over a sheet pan. Lightly season each batch with a pinch of salt.
Step 5: Chill to set the crust
Transfer the blanched fries (still on the rack/pan) to the freezer for 15 minutes, or refrigerate for 30 minutes. Meanwhile, increase the oil temperature to 375°F (190°C) for the final fry.
Step 6: Warm the garlic and rosemary in olive oil
In a small skillet or saucepan over low heat, combine 2 tablespoons olive oil, the minced garlic, and minced rosemary. Warm gently for 30–45 seconds just until fragrant; do not brown the garlic. Remove from heat and keep nearby. If it cools, rewarm briefly before tossing.
Step 7: Second fry (crisp) at 375°F (190°C) and toss to finish
Fry the chilled potatoes in batches at 375°F (190°C) for 2–3 minutes until deep golden and brittle-crisp. Drain on the rack, immediately toss each hot batch in a large bowl with the warm garlic-rosemary oil, remaining salt to taste, and pepper if using. Drizzle with the final 1 tablespoon olive oil for a glossy sheen. Serve right away.
Pro Tips
- Keep the cuts uniform at 1/8 inch (3 mm). Even thickness equals even frying.
- Mind the thermometer. Fry at 325°F for the blanch and 375°F for the final crisp; let the oil return to temperature between batches.
- Garlic should sizzle gently but never brown; bitter garlic will dominate thin fries.
- Salt types vary: 1¼ tsp Diamond Crystal kosher ≈ ¾ tsp fine sea salt. Adjust to taste.
- For holding, keep finished fries on a rack in a 250°F (121°C) oven up to 20 minutes to stay crisp.
Variations
- Air-Fryer Method: Skip deep-frying. Toss dried, soaked shoestrings with 1½ tbsp neutral oil. Air-fry at 380°F (193°C) for 18–22 minutes, shaking every 5 minutes. Toss with warm garlic-rosemary oil and finish with olive oil.
- Weeknight Shortcut: Use 1 lb pre-cut frozen shoestring fries. Bake or air-fry until crisp, then toss hot with warm garlic-rosemary oil, salt, and finishing olive oil.
- Truffled Smash Fries: Replace the final 1 tbsp finishing olive oil with 1 tsp white truffle oil plus 2 tsp olive oil.
Storage & Make-Ahead
Best fresh. For make-ahead, complete the first fry (Step 4), cool, then freeze in a single layer. Transfer to a freezer bag for up to 1 month. Fry from frozen at 375°F (190°C) for 3–4 minutes. Leftovers: re-crisp on a rack at 425°F (218°C) for 8–10 minutes or in an air fryer at 375°F (191°C) for 4–6 minutes. The garlic-rosemary oil can be made 1 day ahead and refrigerated; warm gently before using.
Nutrition (per serving)
Approximate: 460 calories; 24 g fat; 52 g carbohydrates; 5 g protein; 3 g fiber; 430 mg sodium. Values will vary based on oil absorption and salt used.
