Pecorino Basil Skinny Fries
Total Time
55 minutes
Prep Time
45 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(1)
Ingredients
8 servings
- 3 pounds russet potatoes (scrubbed clean)
- 4 tablespoons distilled white vinegar
- Kosher salt
- Shredded Pecorino Cheese
- Fresh Basil (chiffonade)
- 2 quarts canola oil
How would you rate this recipe?
Preparation
Step 1
Peel and slice the potatoes into match-stick sized fries. Keep the potatoes in a large bowl of water while you continue to cut the remaining fries to prevent them from browning.
Step 2
After peeling and slicing potatoes, place the potatoes and vinegar in a large stock pot and add 2 quarts of water and 2 tablespoons of kosher salt. Bring to a boil over high heat. Boil for 8 minutes until the potatoes are tender, but not falling apart.
Step 3
Drain and spread the potatoes on paper towel-lined baking sheet and allow to dry for at least 10 minutes.
Step 4
Meanwhile, heat the oil in large Dutch oven to 400°F.
Step 5
Add a handful of the fries to oil, making sure the oil temperature does not drop lower than 350 degrees. Cook for 60-90 seconds, stirring occasionally with wire mesh spider strainer. After 60-90 seconds, remove them to another paper-towel lined baking sheet.
Step 6
Repeat with remaining potatoes, allowing oil to return to 400°F after each addition.
Step 7
Once you've fried the potatoes the first time, allow them to cool to room temperature for about 30 minutes.
Step 8
Return oil to 375°F/ high heat. Fry the potatoes a second time in batches until crisp and light golden brown, about 2-3 minutes for each batch, adjusting the heat as needed to keep a consistent temperature. Once crisp. remove the fries with a wire mesh strainer and transfer to a bowl lined with paper towels and season immediately with kosher salt and pecorino cheese. Serve immediately with basil scattered on top.
Step 9
Save recipe for the next time?
