Serves 2-4
Ingredients
2 large or 4 small russet potatoes
1-2 tbsp olive oil
salt & pepper
3 sprigs thyme
2 sprigs rosemary
3 parsley leaves
3 cloves garlic
Fresh parmesan
Preheat oven to 350. Line a sheet pan in foil. Bring a large pot of salted water to a boil and prep a large bowl of ice water.
Wash and cut potatoes into julienne strips 1/4" wide. Boil cut potatoes for 2-3 minutes, then immediately strain and add to ice water. Let sit for 10 minutes, then lay in a single layer on paper towels to dry.
Toss blanched potatoes in olive oil with plenty of salt to taste. Spread into a single layer on prepared pan and add freshly ground pepper. Chop thyme, rosemary, and parsley and sprinkle evenly over potatoes. Peel and smash garlic slightly to open up the cloves and add to the pan. Bake for 25 minutes, then turn off heat and let sit inside the oven for an additional 15 minutes.
Remove from oven and discard the garlic. Grate fresh parmesan over top while the fries are hot.
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