Crispy Herb Fried Potato Basket

🥔 Ingredients

• 4 large russet potatoes, julienned (or spiralized)
• 3 tbsp olive oil (or duck fat for luxury)
• 2 tbsp butter
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• Salt & black pepper to taste

🔥 Instructions

1. Prep Potatoes:
   • Soak julienned potatoes in cold water 30 mins, then pat very dry (crispiness depends on this!).
2. Double-Fry for Crunch:
   • Heat oil in a deep pan to 300°F (150°C). Fry potatoes in batches for 3-4 mins (soft but not brown). Drain on paper towels.
   • Increase oil heat to 375°F (190°C). Refry potatoes 2-3 mins until golden and crisp. Drain.
3. Herb Butter Toss:
   • Melt butter in a skillet. Sauté garlic 30 sec until fragrant.
   • Off heat, add fried potatoes, herbs, paprika, salt, and pepper. Toss gently.
4. Serve:
   • Pile into a wire basket (or bowl) lined with parchment. Garnish with extra herbs.

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🍽 Pair With

• Aioli or truffle mayo for dipping
• Grilled steak or roast chicken
• Cold beer or dry rosé

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💡 Pro Tips

✔ Want it faster? Use frozen shoestring fries (air-fry first, then toss with herbs).
✔ Extra zing? Add lemon zest or grated Parmesan.
✔ Keep warm in a 200°F (95°C) oven on a rack to maintain crispness.

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A fragrant, crunchy masterpiece—ideal for outdoor feasts or fancy bar bites! 🌿🍟