Specialty Fries

Prep the Potatoes:

Begin by washing the potatoes thoroughly. You can peel them if you prefer, but leaving the skin on can add texture and nutrients.
Cut the potatoes into your desired shape for fries, whether that's thin sticks, wedges, or crinkle-cut.
Place the cut potatoes in a large bowl of cold water to remove excess starch, which will help them become crispier when fried.

Soak the Potatoes:
Let the potatoes soak for at least 30 Minutes30 minutes. If you have more time, letting them soak for 2 hours 1-2 hours can yield even better results.

Heat the Oil:
While the potatoes are soaking, heat the vegetable oil in a deep fryer or a large, deep pot to 375°F (190°C). Make sure to leave space at the top to prevent the oil from boiling over.

Dry the Potatoes:
After soaking, drain the potatoes and pat them dry with paper towels. Removing as much moisture as possible is key to achieving crispy fries.

Fry the Potatoes:
Once the oil has reached the correct temperature, fry the potatoes in batches to avoid overcrowding, which can lead to soggy fries.
Cook each batch for about 5-7 minutes or until they are golden brown and crispy.

Season the Fries:
As each batch finishes frying, transfer the fries to a plate lined with paper towels to drain.
While they're still hot, sprinkle the fries with sea salt, garlic powder, paprika, and black pepper.

Add Cheese and Parsley:

Transfer the seasoned fries to a serving platter.
While still hot, sprinkle grated Parmesan cheese over the fries so that it melts slightly.
Garnish with chopped fresh parsley for added color and freshness.

Optional Toppings:
If you want to make your specialty fries even more indulgent, consider drizzling them with truffle oil or topping them with cheese sauce, chili, or pickled jalapeños.
Serve hot and enjoy your gourmet Specialty Fries, perfect for sharing with friends and family as a snack or side dish!

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In a food processor fitted with a metal blade -timer [cookedminutes="2"]2 Minutes[/cooked-timer] add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

In a food processor fitted with a metal blade 2 Minutes add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.