These string fries are so good and easy to make. Using my Kitchen Aid spiralizer makes it a walk in the park! All of the strips have the same size and they will all cook evenly. I leave the skin on because I feel it adds so much to the taste!


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Serves 4

6 large russet potatoes

vegetable oil for frying

12 garlic cloves, peeled

6 rosemary twigs

Maldon sea salt

  1. Cut the end of the potatoes and use your Kitchen Aid Spiralizer. Use the thinnest attachment.
  2. Heat the oil in a large pot, about 4" hight. The oil is hot enough when you drop a small piece of potato in there and it bubbles around it.
  3. Deep fry the potatoes in batches with the garlic. The garlic will induce the oil and make the potatoes have a mild garlic taste.
  4. Once a batch is ready place it on paper towers before place them in a serving bowl.
  5. At the end fry the rosemary, put them in one at a time as herbs contain water and it might splash.
  6. Serve the fries with the garlic and rosemary and finish off with some good salt.

TIP:

You can cut the fries by hand or with a non-mechanical spiralizer too!


Photography by Paul "Sweet Paul" Lowe

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