By Dane Feldman
Photos by Dane Feldman.
It seems to me, most children in America go through some sort of “French fry phase” where the only food that matters is the French fry. It took until about my sophomore year of college to go through the French fry phase. The only problem is that it hasn’t exactly ceased just yet. Unfortunately, French fries are a guilty pleasure for many, but the best way to get a fix is to make them at home with decidedly less oil, no salt (if you can handle it), and just a little bit of pepper and rosemary.
What you’ll need:
4 yukon gold potatoes, washed and cut in strips
3 tbsp canola oil
2-3 sprigs rosemary
Heat two tablespoons of canola oil in a large skillet. Once the oil is hot, add the potatoes and fry for at least 5-8 minutes. Then, remove the potatoes and pat them dry on a paper towel.
Heat the remaining canola oil and put the potatoes back in the skillet. Fry for three minutes before adding the rosemary and black pepper to taste. Stir to combine and continue frying for another 5-8 minutes.
If the potatoes are not getting crispy and instead are looking a bit moist from the oil, remove them and pat dry once more. Add back to the pan, but don’t add any more oil. Fry until the potatoes reach the desired texture and pat dry one last time before serving.