Tuesday, July 1, 2008

Garlic Fries

I went to the Cubs vs. Giants game last night at AT&T stadium in downtown San Francisco (BTW we killed the Giants). I had never been to the field before but had seen pictures and knew it was by the water and quite beautiful. What everyone forgot to tell me was how amazing the food was! Do you know that they have sushi there in addition to one of the spiciest bloody mary's I have ever had in my life? No to mention a wine bar and a line around the block for the garlic fries. And that's really what this post is about.

When you walk into AT&T field all you smell is garlic. It's impossible NOT to smell it. The wait in line is worth it. If you think the portion below sounds like a lot of garlic you are right. Don't skim down. If anything add more. It's quite the indulgence.

Garlic Fries
oil for frying (peanut or vegetable)
4 Russet potatoes or 12 oz bag of frozen pre cut fries
1/2 cup fresh minced garlic
1/4 cup kosher salt
1 tblsp black pepper
1 tblsp dried thyme
2 tblsp extra virgin olive oil

Cut the washed potatoes into 1/2 inch to 3/8 inch thick strips (if using a French mandolin set it to its thickest setting). Heat the oil in a cast iron pot or any heavy duty pot to 360 degrees.
Heat the olive oil in a frying pan then add the minced garlic for 30 seconds. Remove from pan and add to a mixing bowl with the salt, pepper, and thyme. Mix well.

The potatoes must be fried three times for best results. In batches, if necessary, place the raw fries into the oil for 90 seconds. Remove and let drain. Drop fries again for another 90 seconds. Remove and let drain. Drop fries in again this time for 60 seconds or until crisp and golden brown.

While the fries are still warm toss them with the garlic seasoning.

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