Rosemary on potatoes is so good, and hot crispy fries with rosemary and some sea salt are the best. I think of sea salt the way I do extra-virgin olive oil, as something to finish with. I use Maldon, which has a nice flaky texture.There's no better way to ensure crispy fries than to fry them twice: first at 275 degrees F and then later at 360 degrees F. They crisp up even better on their final cook if they've been thoroughly chilled in the refrigerator. This means you can do the first fry well in advance of serving and pop them in the fridge. When you're ready, the fries take about 5 minutes to finish.
A link to %this page% was e-mailed