Here’s a simple, crispy, and aromatic Herb-Fried Potato Basket that pairs perfectly with your seafood dishes or stands deliciously on its own.
Herbed Fried Potato Basket
Ingredients:
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2 large russet or Yukon Gold potatoes, cut into thin matchsticks (julienne)
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2 cups vegetable oil (for frying)
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1 tsp salt (plus extra for seasoning)
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1 tbsp fresh parsley, finely chopped
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1 tsp fresh thyme leaves (or ½ tsp dried)
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1 tsp fresh rosemary, finely chopped
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½ tsp garlic powder
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¼ tsp black pepper
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½ tsp paprika (optional, for smokiness)
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Lemon zest (optional, for brightness)
Instructions:
1️⃣ Prep Potatoes:
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Soak the cut potatoes in cold water for 10 minutes to remove excess starch. Drain and pat completely dry (this ensures crispiness).
2️⃣ First Fry (Blanching):
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Heat oil in a deep pot to 300°F (150°C).
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Fry potatoes in batches for 3-4 minutes until soft but not browned. Remove and drain on paper towels.
3️⃣ Second Fry (Crisping):
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Increase oil temp to 375°F (190°C).
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Fry potatoes again in batches for 2-3 minutes until golden and crispy. Drain on a rack.
4️⃣ Season & Toss:
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While hot, sprinkle with salt, then toss with parsley, thyme, rosemary, garlic powder, pepper, and paprika.
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Add a touch of lemon zest for freshness (optional).
5️⃣ Serve:
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Pile the herbed fries into a wire basket (for presentation) or a bowl.
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Enjoy alongside your Red Snapper & Shrimp with Grits or as a snack with aioli!
Tips for Perfection:
✔ Double-frying = Extra crispy outside, fluffy inside.
✔ Dry well before frying to prevent oil splatter.
✔ Fresh herbs make a difference—dried can be substituted but use half the amount.
These fragrant, golden potatoes add a crunchy, herby contrast to creamy dishes! 🥔🌿🔥