We often make baked fries when we have burgers at home. However, since the black bean burgers we make are healthy, I feel like it’s okay to splurge on the fries. That makes sense, right? ;) This recipe is different in that Spike uses Red Bliss potatoes. Most fry recipes I’ve seen call for Russets or some other type of starchy potato, but I like this version because the skin can be left on the potatoes, making them tastier and easier to prep. We’ve made these several times and have often just used regular red potatoes. This time, we used a blend of small red, yellow and purple potatoes. Like any good fry recipe, these require a double fry in the oil. This leaves the fries with a slightly crispy exterior and a wonderfully soft and potato-y interior. The herb mixture elevates these to almost gourmet status. If you’re looking for a fry recipe to indulge in occasionally, this is it.
Wash and scrub the potatoes under cold running water, then pat dry. Cut in half lengthwise, then into long strips about ¼-inch thick. Combine rosemary, thyme and salt in a small bowl and set aside.
In a deep pot or Dutch oven, heat about 3 inches of oil until it reaches 250º. Line a baking sheet with paper towels and set near the stove. One handful at a time, add fries and cook until tender but still pale. Remove with a slotted spoon or spider. Drain on paper towels and repeat with remaining fries. Once all fries are cooked, refrigerate until cool.
Increase the temperature of the oil until it reaches 350º. Line the baking sheet with fresh paper towels. Repeat frying process, this time cooking until fries are golden and slightly crispy. Sprinkle herb mixture over fries while they’re still hot. Serve immediately.