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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the washed potatoes into 1/2 inch to 3/8 inch thick strips (if using a French mandolin set it to its thickest setting). Heat the oil in a cast iron pot or any heavy duty pot to 360 degrees. | 2. Heat the olive oil in a frying pan then add the minced garlic for 30 seconds. Remove from pan and add to a mixing bowl with the salt, pepper, and thyme. Mix well. | 3. The potatoes must be fried three times for best results. In batches, if necessary, place the raw fries into the oil for 90 seconds. Remove and let drain. Drop fries again for another 90 seconds. Remove and let drain. Drop fries in again this time for 60 seconds or until crisp and golden brown. | 4. While the fries are still warm toss them with the garlic seasoning. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil				-	-	-	-
russet potato	4		cut	-	-	-	-
garlic	1/2	cup	minced	101.32	22.4808	4.3248	0.34
kosher salt	1/4	cup		-	-	-	-
black pepper	1	tablespoon		17.319000000000003	4.4126	0.7169	0.2249
thyme	1	tablespoon	dried	2.424	0.5868	0.1334	0.0403
extra virgin olive oil	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.