Easy
4 people
75 min
Byron Talbott
Ingredients
3-4 russet potatoes
1 tbsp chopped rosemary
1 tbsp chopped thyme
3-4 tbsp Grana Padano (20+ month aged preferably)
1 qt safflower oil
Salt & Pepper to taste
Preparation
Trim one side off each russet potato so there is a flat surface pressed against the mandolin. Carefully slice 3-4 russet potatoes into sheets about the thickness of a credit card. After slicing each potato, stack the slices back together, transfer to a baking sheet, and repeat until all potatoes have been sliced and stacked back together.
Cover in foil and bake at 350°F for 20 minutes, or until the potatoes are slightly tender, but not mushy. Remove the potatoes from the heat and once cool enough to handle, slice each stack into 3-4 evenly sized fries.
Heat a medium pot of 1 quart safflower oil to 375°F and carefully drop in the sliced potato stacks. Fry until they are golden brown. Once golden and crispy transfer them to a bowl lined with paper towel to absorb the excess oil.
Once the crispy stacks are fried remove the paper towel and add 1 tbsp of chopped rosemary, 1 tbsp of chopped thyme, 3-4 tbsp of Grana Padano (20+ month aged preferably), salt & pepper to taste. Give a few tosses, serve, and ENJOY
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