Feb 21, 2011

Recipe for: Homemade French Fries

From the kitchen of: The Good Stuff Cookbook by Spike Mendelsohn

You will never open up a frozen bag of French fries ever again after you’ve made them from scratch. There’s nothing like it! It’s a little tedious, but well worth it. The best part about these homemade french fries is that you can flavor them with whatever herbs your heart desires. This recipe from Spike’s cookbook, yes the crazy guy from Top Chef, calls for fresh rosemary and thyme. I had never tried anything like it before. Just delicious.

5 large-size red bliss potatoes
Canola oil for frying, a liter
1/2 cup chopped fresh rosemary
1/2 cup chopped fresh thyme
salt, preferably sea salt

1. Slice the potatoes. Scrub the potatoes and pat dry. Use the mandoline slicer to cut the potatoes 1/8-inch thick.

2. First round of cooking. In a deep pot, heat about 3 inches of oil until thermometer reads 250°F. Once it reaches that temperature, add about half of the sliced potatoes to the pot. Fry until tender, but have no color. Remove with a slotted spoon and drain on paper towels on a cookie sheet. Repeat the procedure with remaining potatoes. After all strips are cooked, refrigerate until cool.

3. Chop rosemary and thyme. While the strips are cooling in the fridge, chop the fresh rosemary and thyme. Roughly chop and enjoy the amazing smells.

4. Second round of cooking. After the strips have been cooled in the fridge for 15 minutes or more, reheat the oil to 350°F. Add the cooled potatoes a few handfuls at a time until they fry up golden and crispy. Make sure the oil is hot enough. Remove with a slotted spoon and drain on paper towels. While warm, toss with rosemary, thyme and salt. Enjoy with your favorite condiment and serve immediately!

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  • oh so good! the seasoning made is so irresistible!!

    • Isabel

      The seasoning was AMAZING. It added a new twist to the ordinary french fry.

  • Love the blog Isobel! Very well done. Looking forward to more (twice fried potatoes are the ideal way to cook french fries–just found that out recently). The process of cooking, photoed & presented, is a great idea. Keep it coming. Luv, Aunt Terry

    • Isabel

      Thank you, Aunt Terry! I’m glad you love the blog! It’s a start and I’m certainly enjoying doing it! I know you love to cook so if you have any recipes please submit them in “Contact + Info” page!

  • LOVE the site you’ve created and looking forward to all the recipes!!!!!

    • Isabel

      Thank you so much Cyndy!! I’m glad you love it!!

  • […] Our first test with the slicer was homemade french fries, and it worked like a charm. Turn to the Homemade French fries post for recipe! Print this recipe […]

  • […] are my thing. I just absolutely love them. However it’s prepared, I will eat it. French fried. Mashed. Croquette-style. Hashed. Scalloped. Roasted. Seriously, anyway. Just ask Jared how […]

  • […] I just absolutely love them. However they’re prepared, I will eat them. French fried. Mashed. Croquette-style. Hashed. Scalloped. Roasted. Seriously, […]

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