Potato is definitely up there on the list of ultimate comfort foods. Mashed, baked, roasted or fried, these starchy little gems are incredible diverse and can be found around the world as a staple food source.
This particular recipe calls for them to be fried (twice!) in peanut oil and served bistro style with herbs and salt.
- 1kg potatoes cut into 1/4-inch wedges
- 1/2 cup chopped fresh rosemary
- 1/2 cup chopped fresh thyme
- kosher salt for sprinkling
- peanut oil for deep-frying (enough to be 3-inches deep in a fryer or heavy pot)
Place potato wedges in a large bowl of ice water. Let it sit for an hour to get all the starch off (this will help the potatoes fry to crisp perfection). Scoop the potatoes out and onto a baking tray lined with paper towels. Meanwhile, heat the oil in a deep fryer or large heavy pot.
You will be double deep frying the wedges in batches. Fry the wedges the first time until tender but have no colour. Drain on paper towels. While the first round of frying cools, reheat oil. Then fry the wedges again (in batches) until golden grown. Drain on paper towels and toss with herbs and salt.
Recipes and images as seen on clubnarwhalblog.com
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