Homemade Fried Potatoes
- Cook
- 23 min
2–3 large potatoes, skin on, cut into wedges, soaked in water for about 30 minutes, drained
2 tablespoons flour
1 teaspoon kosher salt
1 tablespoon unsalted butter
½ clove garlic, minced
1 teaspoon fresh herbs (thyme, rosemary, Italian parsley), finely chopped
2 ½ cups (600ml) oil
Coat potatoes with flour and brush off any excess.
Pour vegetable oil into the pot and heat over medium heat for about 7–8 minutes. Gently stir and measure the oil temperature using a thermometer. Once the oil reaches 320°F (160°C), carefully drop the potatoes into the oil. Fry for about 7 minutes, occasionally stirring the oil, then remove the potatoes.
Continue heating the oil over medium heat for another 5 minutes until it reaches 390°F (200ºC). Return the potatoes back into the oil and fry for an additional 3 minutes. Place them on paper towels to remove excess oil.
While the potatoes are still warm, toss them in a large bowl with salt, butter, garlic, and herbs, then serve.
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