James Hird and Todd Garratt: Fried potatoes with rosemary


  • Serves 8 people

  • 1.5 kg potatoes, such as russet Burbank or sebago
  • For deep-frying: vegetable oil
  • 3 garlic cloves, crushed
  • 1 tbsp olive oil
  • 3 rosemary sprigs
  • 2 tbsp coarsely chopped flat-leaf parsley
01   Preheat a deep-fryer to 140C. Cut potatoes into 6cm pieces and rinse under cold running water until water runs clear, then drain well. Fry potatoes in three batches until tender but not coloured (8-10 minutes; be careful, oil may spit). Drain on absorbent paper.
02   Combine garlic and olive oil in a large bowl and set aside. Increase temperature of deep-fryer to 180C and cook potatoes in three batches until crisp and golden (3-5 minutes). Add rosemary during last minute of cooking to crisp. Drain potatoes and rosemary well, add to garlic mixture with parsley, season to taste and serve.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.
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