Shoe String French Fries



Oh noooo!  It’s National French Fry Day!

I’m not sure why that should worry me because my tooth is more sweet than savoury. Buuuut, if you’re talking freshly made, piping hot, shoestring fries with garlic, rosemary and truffle oil, well, man, am I in trouble.

And add to that the fact that they were made in less than 10 minutes – from the ground to the plate…oh man, am I in trouble…

You can absolutely use store bought, but if you do, remember to buy local…these farmers are the ones that feed us!!

Did I tell you that I’m in trouble?



2 medium potatoes

1 clove garlic

1 small spring rosemary chopped (about 1 tbsp)

sea salt

truffle oil (optional but oh so “over the top” good)

Oil for frying (veg or canola is good…about 1 cup)


1.  If you have a garden, go outside and pick a couple of potatoes and some garlic scapes (or use a garlic you have on hand) and a sprig of rosemary.

2.  Fill a smallish pot with the oil (if you’re making this for a crowd, double or triple the ingredients and use a bigger pan…if you crowd the pan, you reduce the temperature of the oil and then you end up with soggy fries!!); turn the heat up to high




3.  Using a mandoline, cut the potatoes into thin slices (you can also use a knife [make sure it’s sharp] and cut the potatoes into french fry pieces – they don’t have to be shoestring size…I just like it because it cooks faster).

4.  When the oil is hot (hold your hand over the pot and see if heat comes off it – you should be able to see squiggly lines in the oil – or you can just throw a piece of potato in and if it sizzles, it’s ready!), place the potatoes into the oil and move them around with a fork.




5.  While they’re cooking, chop up your garlic (or garlic scapes) and rosemary very finely and put it into a large bowl (I like the stainless steel bowls); set aside.




6.  If you’re using truffle oil, make sure it is a good brand (some of the cheaper brands use a petroleum based product to get the truffle essence!!).





7.  Using a strainer like this (above) or a slotted spoon, keep tossing the potato pieces until they are golden brown; drain and throw into your bowl.

8.  Toss with the garlic and rosemary and season with sea salt (use lots!); drizzle with about a tsp of truffle oil and toss again.





9, Now, serve ’em up baby and wait for the “ooos and ahhhs”…’cause, man, will you get them!!

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